Italian Tuscan Ravioli Soup
A comforting bowl of Italian Tuscan Ravioli Soup, perfect for cozy evenings, featuring ravioli, diced tomatoes, and spinach in a flavorful broth.
Ingredients
Main Ingredients
- 4 cups vegetable or chicken broth Choose according to preference; homemade is best.
- 1 can (14.5 oz) diced tomatoes Whole tomatoes can be used if preferred.
- 1 cup baby spinach Other greens like kale or arugula can be substituted.
- 1 medium onion, diced Diced as fine or chunky as preferred.
- 2 cloves garlic, minced Fresh is best, but garlic powder can work in a pinch.
- 1 teaspoon dried Italian herbs Includes oregano, basil, thyme; can use fresh if available.
- to taste salt and pepper Season to liking.
- for serving grated Parmesan cheese Optional, but recommended.
- to drizzle olive oil For sautéing and finishing.
- 1 package fresh or frozen ravioli Cheese or spinach filling recommended.
Instructions
Preparation
- In a large pot, drizzle some olive oil and warm it over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent—around 3-5 minutes.
- Stir in the can of diced tomatoes along with the broth. Bring this mixture to a gentle boil.
- Add the ravioli and cook according to package instructions, usually about 5-7 minutes, stirring occasionally.
- Once the ravioli are cooked, fold in the baby spinach and dried Italian herbs. Allow it to simmer for another 2-3 minutes.
- Season with salt and pepper to your liking. Adjust the seasoning as needed.
- Ladle the soup into bowls, generously topping each with grated Parmesan cheese before serving.
Notes
Serve in rustic bowls and garnish with fresh parsley or basil. It pairs well with warm, crusty Italian bread.