Ravioli Soup
Created by ImPat on October 4, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #28364
Ingredients
- 1 teaspoon olive oil (extra virgin)
- 2 cloves garlic, minced
- 1/2 cup diced yellow onion
- 2 carrots, diced
- 2 celery stalks (diced)
- 3 tablespoon tomato paste
- Salt
- Freshly ground black pepper
- 1 litre low-sodium chicken broth
- 1 pack (250 gram) fresh cheese ravioli
- 1/2 cup baby spinach (a good handful)
- 1/2 cup fresh parsley, chopped
How to Make
-
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.
Nutritional Facts
- 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