Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 1 package (9 oz) refrigerated cheese ravioli
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute, until fragrant.
- Add the chicken broth, water, diced tomatoes, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a gentle boil.
- Once boiling, add the cheese ravioli. Cook according to the package instructions, usually around 5-7 minutes, or until the ravioli is tender.
- Reduce the heat to low and stir in the heavy cream and fresh spinach. Let the soup simmer for another 2-3 minutes, allowing the spinach to wilt and the flavors to meld.
- Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Ravioli Soup, recipe, cooking, food
