Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 package (9 oz) cheese-filled ravioli
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Shredded Parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant.
- Pour in broth and bring to a simmer.
- Add ravioli and cook according to package instructions, about 3-4 minutes.
- Stir in heavy cream, Italian seasoning, salt, and pepper.
- Add spinach and cherry tomatoes, cook until spinach wilts and tomatoes soften, about 2 minutes.
- Serve hot, garnished with shredded Parmesan cheese and fresh herbs.
Notes
You can add cooked chicken for extra protein or substitute with plant-based ravioli for a vegetarian version. For a thicker soup, simmer until slightly reduced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg