Ravioli Soup
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Recipe: #28364
October 04, 2017
Categories: Comfort Food, Soups and Stews, Pasta, Vegetables, Celery, Carrot, Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Potluck, Weeknight Meals, Stove Top, Ravioli more
"A recipe from a local Italian mini supermarket Napoli Mercato."
Ingredients
Nutritional
- Serving Size: 1 (244.1 g)
- Calories 233
- Total Fat - 13 g
- Saturated Fat - 7.5 g
- Cholesterol - 35 mg
- Sodium - 754 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 2.9 g
- Sugars - 5 g
- Protein - 18.7 g
- Calcium - 619.1 mg
- Iron - 1 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.1 mg
Step 1
In a large pot over medium heat, heat olive oil and cook garlic, onions and carrots until softened, about 4 to 5 minutes and then add celery and tomato paste and seson with salt and pepper and cook for 1 more minute.
Step 2
Add broth and 1/2 cup water and bring to a boil, and add ravioli and cook according to package instructions.
Step 3
Fold in spinach and parsley and heat until warmed.
Tips & Variations
No special items needed.
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