Ingredients
Scale
- 2 cups fresh ravioli (cheese or spinach)
- 4 cups vegetable broth
- 1 cup diced carrots
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Stir in diced carrots, then pour in vegetable broth. Bring to a gentle boil while stirring occasionally.
- Add fresh ravioli to the pot. Cook according to package instructions (approximately 4-5 minutes) until they float to the surface.
- Gently fold in fresh spinach until wilted (about 1 minute). Season with salt and pepper as desired.
- Before serving, stir in shredded Parmesan cheese until melted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg