Ah, Ravioli and Vegetable Soup—a cozy, hearty, and quick soup that turns ravioli into a comforting meal! 🍲🧄 Here’s a step-by-step recipe:
Ingredients (serves 4)
Soup base:
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini or yellow squash, diced
- 4 cups vegetable or chicken broth
- 1 (14.5 oz / 410 g) can diced tomatoes
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt & black pepper, to taste
Ravioli:
- 8–10 oz (225–280 g) fresh or frozen ravioli (cheese, spinach, or your choice)
Optional garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
1. Sauté the vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
- Add garlic and zucchini, cook 1–2 more minutes until fragrant.
2. Add broth and seasonings
- Pour in the broth and diced tomatoes.
- Stir in Italian herbs, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer 10–12 minutes until vegetables are tender.
3. Cook the ravioli
- Add ravioli directly into the simmering soup.
- Cook according to package instructions (usually 3–5 minutes for fresh ravioli, slightly longer for frozen).
4. Finish and serve
- Taste and adjust seasoning.
- Ladle soup into bowls.
- Garnish with fresh parsley and a sprinkle of Parmesan.
💡 Tips for next-level soup:
- Use a mix of vegetables: spinach, kale, or bell peppers work great.
- For extra flavor, add a splash of pesto or a squeeze of lemon before serving.
- Don’t overcook the ravioli—cook until just tender so it doesn’t fall apart.
If you want, I can give you a “creamy ravioli and vegetable soup” version with a rich, velvety broth that turns it into a comfort-food powerhouse.
Do you want me to do that?
