RAVIOLI MINESTRONE — 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.
I love a hearty minestrone soup, especially on a chilly evening, and this Ravioli Minestrone is one of my all-time favorites!
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.
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!
Be sure to save this Ravioli Minestrone recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Ravioli Minestrone
- 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
- Fresh ravioli
- Parmesan cheese
- Chili oil
- 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
- 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 123 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 4mg Sodium: 834mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 5g
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Who Dished It Up First: This is an original recipe