Ravioli Soup

5 from 1 vote

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 285.5kcal

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

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.).
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.
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)