Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, sliced
- 1 stalk celery, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (about 9 oz) frozen cheese ravioli
- 2 cups fresh spinach or kale, chopped (optional)
- Freshly grated Parmesan cheese, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the diced tomatoes (with their juices), tomato sauce, chicken or vegetable broth, basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Once the broth is boiling, add the frozen ravioli. Reduce the heat to a simmer and cook for 5-7 minutes, or until the ravioli float to the top and are cooked through.
- If you’re using spinach or kale, stir it into the soup during the last 2 minutes of cooking. Let it wilt down into the soup for added flavor and nutrition.
- Taste and adjust seasonings, adding more salt and pepper if necessary. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired.
- Enjoy! This hearty, comforting soup is perfect for a chilly evening or any time you want a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
