Description
A comforting and flavorful roasted red pepper ravioli soup perfect for cozy evenings.
Ingredients
Scale
- 1 package of roasted red pepper ravioli
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Pour in the vegetable broth and diced tomatoes, bring to a boil.
- Add the roasted red pepper ravioli and cook according to package instructions.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- For a creamier soup, add a splash of heavy cream or coconut milk.
- Feel free to add other vegetables like carrots or bell peppers.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg