Ravioli Soup
Equipment
- 1 pot
- 1 wooden spoon
- 1 cutting board
- 1 Chef's knife
Ingredients
- 2 tablespoons olive oil
- ¼ yellow onion – finely diced, small
- 1 garlic clove – minced
- ½ cup white wine
- 6 cups vegetable broth – homemade or store-bought
- salt and pepper to taste
- 10 oz refrigerated four-cheese ravioli – store-bought
- ½ teaspoon fresh thyme leaves or other fresh herbs
- a pinch of red pepper flakes – optional
- 1 cup fresh baby spinach – optional
- freshly grated or shredded Parmesan cheese – optional
Instructions
- Sauté the onion: Heat the olive oil in a medium Dutch oven or pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic: Cook for 1 minute, stirring occasionally. Do not let the garlic brown.
- Reduce the wine: Pour in the white wine and cook until reduced by half. Stir in the broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.
- Cook the ravioli: Stir in the ravioli and thyme. Reduce the heat to medium-low and cook uncovered for 5–7 minutes, or until the ravioli is almost tender.
- Add the spinach: Cook for 2–3 minutes, until the spinach wilts and the ravioli is tender. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and top with a drizzle of olive oil and Parmesan.
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover ravioli soup in an airtight container in the refrigerator for up to 2 days. Freezer: Freeze the soup in an airtight freezer container or freezer bag for up to 2–3 months. Leave some space for expansion and remove excess air before sealing. Thawing: Thaw frozen ravioli soup overnight in the refrigerator before reheating. Reheating: Reheat the soup in a pot over medium-low heat for about 5–10 minutes, stirring occasionally, until it reaches a boil and is heated throughout. Add a little extra broth if the ravioli has absorbed some of the liquid during storage.Nutrition
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