Ingredients
Scale
- 1 package (9 oz) fresh ravioli (cheese, spinach, or meat filling)
- 4 cups low-sodium vegetable broth
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ cup grated Parmesan cheese
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté the diced onion until soft and translucent. Add minced garlic and cook until fragrant (about 1 minute).
- Add diced carrots and chopped celery; cook for about 5 minutes until slightly softened. Pour in the vegetable broth and bring to a simmer.
- Gently add the ravioli to the pot and cook according to package instructions (about 4-5 minutes) until they float at the surface.
- Stir in fresh spinach or kale along with oregano and basil just before serving until wilted.
- Ladle soup into bowls and top with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg