Description
A quick and comforting Tuscan-inspired soup made with frozen cheese ravioli, spinach, sun-dried tomatoes, and a creamy broth, ready in 30 minutes.
Ingredients
- 1 package frozen cheese ravioli (9–12 oz / 250-340g)
- 2 tablespoons olive oil (extra virgin preferred)
- 1 medium yellow onion, diced (~200g)
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup sun-dried tomatoes, chopped (~70g), oil-packed or rehydrated dry-packed
- 3 cups baby spinach (90g)
- 4 cups low-sodium chicken broth (960ml)
- 1 cup half-and-half (240ml)
- 2 oz cream cheese (optional, 60g)
- 1 tablespoon Italian seasoning (basil, oregano, thyme, rosemary blend)
- ¼ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese (~50g)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
- Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and Italian seasoning; cook for 1 minute.
- Pour in chicken broth, scraping up any bits stuck to the pot, and bring to a gentle boil.
- Reduce heat to medium-low and gently add frozen ravioli. Cook for 8-10 minutes, stirring carefully every few minutes to prevent sticking, until ravioli are tender but intact.
- Stir in baby spinach and let it wilt, about 3-4 minutes.
- Add half-and-half and cream cheese (if using). Stir gently to melt cream cheese into the broth over low heat to avoid curdling.
- Remove pot from heat and stir in freshly grated Parmesan cheese until melted and smooth.
- Taste and adjust salt and pepper as needed.
- Serve hot, optionally topped with extra Parmesan, a drizzle of olive oil, or fresh basil leaves.
Notes
[‘Do not over-stir ravioli to prevent bursting.’, ‘Add cream cheese off heat or on very low heat to avoid curdling.’, ‘Use fresh Parmesan for best melt and flavor.’, ‘If using dry-packed sun-dried tomatoes, soak in warm water for 10 minutes before chopping.’, ‘Spinach wilts faster than kale; if using kale, add earlier and cook longer.’, ‘Adjust salt carefully as broth and cheese add saltiness.’, ‘Add a splash of white wine with broth for extra depth if desired.’, ‘Reheat leftovers gently with a splash of broth or milk to restore creaminess.’, ‘Freezing the soup is not recommended due to dairy separation; freeze broth base separately if meal prepping.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: Tuscan soup, ravioli soup, creamy soup, quick dinner, frozen ravioli recipe, Italian soup, weeknight dinner, comfort food