Fresh ravioli in a tomato based broth with beans, spinach, carrots and more veggies. A dash of chili oil and Parmesan before serving makes this a restaurant quality soup.
Why You’ll Love This Recipe
I love a hearty minestrone soup, especially on a chilly evening, and this Ravioli Minestrone is one of my all-time favorites!
Fresh ravioli simmers in a tomato based broth, along with white beans, fresh spinach, carrots, celery, garlic and splash of hot chili oil to finish things off.
And of course, some Parmesan cheese and fresh parsley for garnish. This soup is so simple to make, but truly is a restaurant quality meal.
My family loves it too! Not everyone around here loves beans though, so I puree a bit with some of the chicken broth and they don’t even notice them.
But feel free to leave your beans intact if you’d like–that’s how I’d do it if it weren’t for some picky eaters at my house. Either way, you are going to love this soup.
This does make enough to serve a crowd, but the leftovers are delicious. And although I haven’t tried it (because I rarely have leftovers with teenage boys in the house), I think it would freeze well too.
With a loaf of crusty bread and a green salad, this is such a satisfying meal on a cold evening. And I really love the spicy kick from the chili oil and red pepper flakes.
We eat a lot of soup around here during the colder months, and this ravioli minestrone is definitely a favorite.
This soup would also be great with almost any kind of pasta. If you opt for dried pasta, you’ll want to cook it according to package instructions before adding it to the soup.
This hearty, satisfying Ravioli Minestrone is sure to become a favorite at your house too. Enjoy!
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Ingredients
- Olive oil
- Produce: onions, garlic, carrots, celery, spinach, parsley
- Spices: rosemary, basil, oregano, red pepper flakes, salt and pepper
- Diced tomatoes
- Crushed tomatoes
- White beans
- Sugar
- Fresh ravioli
- Parmesan cheese
- Chili oil
Ravioli Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3-4 cloves garlic minced
- 3 small carrots diced
- 3 stalks celery diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can diced tomatoes
- 1 15 oz. can white beans, drained
- 6 cups chicken broth
- 1 tablespoon sugar
- 18-20 ounces fresh ravioli
- Salt and pepper to taste
- 4 cups fresh spinach chopped
- Shaved or grated Parmesan cheese
- Chili oil
- Fresh parsley
Equipment
- Wooden Spoons
- Parmesan Cheese Grater
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion, garlic, celery and carrots and cook until vegetables are tender, about 5 minutes. Stir in rosemary, basil, oregano and red pepper flakes and saute a few minutes more.
- Add tomatoes, beans, broth and sugar to the pot. Bring to a boil and add ravioli. Cook until ravioli is tender, about 5 minutes. Season with salt and pepper, to taste. Stir in spinach and cook until wilted, 2-3 more minutes.
- Ladle into bowls and drizzle with chili oil. Sprinkle with Parmesan and fresh chopped parsley. Serve immediately.
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Nutrition
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