Ingredients
Scale
- 9 oz fresh ravioli (cheese or mushroom)
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup diced carrots
- 2 cups spinach or kale
- 1 can (14.5 oz) diced tomatoes
- 2 tsp Italian seasoning
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.
- Add diced carrots and vegetable broth; bring to a gentle boil, stirring occasionally.
- Gently add fresh ravioli and diced tomatoes; cook until ravioli float to the surface (about 4-6 minutes).
- Stir in spinach or kale along with Italian seasoning; allow greens to wilt for about 2 minutes.
- Serve hot, topped with freshly grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 12mg