Ravioli Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 1 large (or 2 small) zucchini, sliced into half moons
  • 6 cups vegetable broth (or chicken broth)
  • 1 can (14oz.) diced tomatoes (with Italian spices or regular)
  • 1 teaspoon dried basil (or fresh)
  • 1 teaspoon red pepper flakes (more or less to taste)
  • ½ teaspoon oregano
  • 1 package of fresh cheese ravioli (approx. 9-10 oz.) (or flavor of you choice- I used butternut squash ravioli)
  • 2 cups fresh spinach
  • salt and pepper to taste
  • grated Parmesan cheese for topping (optional)
  1. In a large pot, heat olive oil over medium heat. Add onions, carrots and zucchini and cook until onions become slightly translucent (approx. 5 min.).
  2. Add vegetable broth, diced tomatoes, basil, red pepper flakes , and oregano. Bring to a boil. Add ravioli and cook according to package directions (different types of ravioli will have a different cook times). Salt and pepper to taste.
  3. When ravioli is cooked, turn off heat and add spinach until it begins to wilt. Serve in individual bowls and sprinkle with Parmesan cheese (optional)
Nutrition Information
Serving size: ¼ of recipe Calories: 285.5 Fat: 9.7 g Saturated fat: 4.3 g Carbohydrates: 43.2 g Sugar: 15.4 g Sodium: 454.6 mg Fiber: 9.7 g Protein: 9.5 g Cholesterol: 25.0 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/ravioli-soup/