ONE POT RAVIOLI SOUP
One Pot Ravioli Soup is a super easy, loaded with flavours, comforting and filling soup. Add any vegetables and ravioli of your choice. Top it up with some cheese and enjoy a different kind of hot dinner. Pasta and soup all rolled into one.
Ingredients
- 1 cup onion finely diced
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1 cup carrots peeled and diced
- 2 cups tomato puree
- 3 cup broth or stock of your choice
- 1 tsp dried herbs or Italian Seasoning
- 200 g ravioli fresh or frozen
- 2 cups baby spinach roughly chopped
- ¾ tsp salt
- ½ tsp black pepper freshly cracked
- ½ tsp red chilli flakes optional
- ¼ cup fresh cream
- ¼ cup parmesan grated
Instructions
- Place a large saucepan over medium heat.
- Add olive oil and allow it to become a bit hot.
- Add the diced onion. Sauté till it appears soft and transculent.
- Add the minced garlic and stir fry for till it appears light pink.
- Add the diced carrots. If using other vegetables, add at this stage.
- Mix well.
- Lower the heat. Cover the pan. Allow the carrots to cook for 3-4 minutes.
- In between stir so that the carrots do not stick to the pan.
- Add the herbs or seasoning. Add salt. Also add the tomato puree and stock or broth.
- Increase the heat to medium and bring the mixture to a gentle simmer.
- Cover the pan again and allow the carrots to cook till done.
- Once the carrots are done, add the ravioli.
- I allowed the ravioli to cook for 5-7 minutes as indicated on the packet.
- Make sure it is not at a rolling boil Allow the soup to simmer over low to medium heat.
- When the ravioli is cooked, turn off the heat.
- Add the spinach, cream and pepper. Mix well.
- Ladle the soup into serving bowls.
- Garnish with some parmesan cheese, shaved or grated and the red chilli flakes.
Notes
- Add vegetables of your choice.
- To make it protein rich add minced meat, cooked meat.
- It is best to use good quality tomatoes, fresh, canned or passata.
- Use fresh or frozen ravioli.
- Add cheese of your choice. Tastes good with cheddar cheese.