Ravioli and Vegetable Soup
Cozy up with a bowl of this hearty and nourishing Ravioli and Vegetable Soup, a comforting one-pot meal that’s as wholesome as it is satisfying. Bursting with vibrant colors and fresh flavors, this recipe combines tender cheese or spinach ravioli with a medley of garden-fresh vegetables like zucchini, carrots, and celery, all simmered in a fragrant tomato-infused vegetable broth. Perfect for busy weeknights, this soup comes together in just 45 minutes, offering a quick and delicious way to enjoy a filling meal. Finished with baby spinach for added nutrients and a sprinkle of Parmesan cheese for a touch of indulgence, each spoonful is comforting yet light. Whether you’re craving a flavorful vegetarian dinner or looking for a warming dish to share, this Ravioli and Vegetable Soup will become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 6 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 1 bay leaf
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 9 ounces cheese or spinach ravioli (fresh or frozen)
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cups Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, and zucchini. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and canned diced tomatoes (including their juices).
Add the bay leaf, dried Italian seasoning, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
Gently add the ravioli to the simmering soup. Cook according to the package instructions (usually 3–5 minutes for fresh ravioli or a few minutes longer for frozen).
Once the ravioli is tender and cooked through, stir in the baby spinach leaves and let them wilt for 1–2 minutes.
Remove the bay leaf and discard.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.
Serve hot and enjoy your hearty Ravioli and Vegetable Soup!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 14.3 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
