Ingredients
Scale
- 10 oz fresh cheese or spinach ravioli
- 4 cups vegetable broth
- 2 cups fresh baby spinach
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 garlic cloves, minced
- 1 medium onion, diced
- 2 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions and minced garlic until fragrant and translucent, about 5 minutes.
- Pour in the diced tomatoes with juices and vegetable broth; bring to a gentle simmer.
- Gently add ravioli to the pot and cook according to package directions (about 4-6 minutes) until they float.
- Stir in fresh spinach and Italian seasoning during the last minute of cooking until wilted.
- Serve hot, garnished with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Soups
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg