Ravioli Soup
Tender pockets of cheese-filled pasta floating in an herby, tomato-spiked broth. Scented with wine and dotted with sweet peas, this soup is incredibly flavorful and undeniably satisfying.
Servings 4
Calories 291kcal
Equipment
Ingredients
- 4 cups vegetable broth or chicken broth or broth/bouillon of choice
- 4 tablespoons tomato paste
- 1 tablespoon dry sherry or marsala wine optional
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 10 to 12 ounces fresh or frozen cheese ravioli
- 1/2 cup frozen peas kept frozen until ready to use
- 2 tablespoons grated parmesan cheese plus more for serving
- Salt and freshly ground black pepper
Instructions
- In a large stock pot, whisk together the broth, tomato paste, sherry or marsala wine (if using), basil, and oregano. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, to keep the liquid at a low boil.
- Add in the ravioli and cook for the recommended time on the package (typically around 5 to 7 minutes).
- Stir in the peas and parmesan cheese and cook for 1 minute. Season to taste with salt and black pepper.
- Ladle the soup into bowls and serve with parmesan cheese on the side.
Nutrition
Calories: 291kcal | Carbohydrates: 39g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 40mg | Sodium: 1549mg | Potassium: 227mg | Fiber: 4g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 9mg