Rustic Ravioli Stew
Cozy up with a bowl of hearty and flavorful Rustic Ravioli Stew, a one-pot wonder that brings together wholesome vegetables, tender cheese ravioli, and a rich tomato-infused broth. Bursting with the comforting flavors of fire-roasted tomatoes, zucchini, carrots, and baby spinach, this stew is elevated with Italian herbs and a touch of Parmesan for the perfect finishing touch. Ideal for busy weeknights, this quick and easy recipe comes together in just 45 minutes, making it a family-friendly favorite. Serve it with fresh parsley and some crusty bread for a satisfying and rustic meal that feels like a warm hug in every bite. Keywords: Rustic Ravioli Stew, vegetable stew with ravioli, hearty one-pot meal, quick dinner recipe, comfort food with vegetables.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 14-ounce can canned fire-roasted diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 18 ounces cheese ravioli (fresh or frozen)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- grated Parmesan cheese (optional, for serving)
- fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil, followed by the diced onion. Sauté for 3-4 minutes until the onion is soft and translucent.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the diced zucchini and canned fire-roasted tomatoes, including their juice. Cook for 2 minutes to let the flavors meld.
Pour in the vegetable broth and add the dried Italian seasoning, bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a gentle simmer. Cook uncovered for 15 minutes, allowing the vegetables to become tender and the flavors to develop.
Add the cheese ravioli to the pot and cook according to the package instructions, usually 3-5 minutes or until the ravioli float to the top and are tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the stew into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1356 mg | 29% | |
*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.
