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Creamy Sun-Dried Tomato & Spinach Soup with Ravioli Recipe

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4.3 from 1 review

This Creamy Sun-Dried Tomato & Spinach Soup with Ravioli combines the rich flavors of sun-dried tomatoes and creamy cheese ravioli in a comforting, hearty broth. Enhanced with aromatic Italian seasoning, garlic, and a touch of crushed red pepper, this soup is a perfect blend of creaminess and vibrant greens, making it an ideal dish for a cozy meal.

Ingredients

Soup Base

  • 2 tablespoons oil from sun-dried tomato jar
  • 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1 cup chopped yellow onion
  • 2 teaspoons garlic paste
  • 1 teaspoon salt-free Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 4 cups reduced-sodium vegetable broth

Additional Ingredients

  • 1 (9-ounce) package mini cheese ravioli
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 8 cups packed baby spinach
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice

Instructions

  1. Sauté Aromatics: Heat the sun-dried tomato oil in a large saucepan over medium-high heat. Add the coarsely chopped sun-dried tomatoes and chopped yellow onion; cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
  2. Add Seasonings: Stir in the garlic paste, salt-free Italian seasoning, and crushed red pepper. Cook while stirring constantly until the mixture is fragrant, about 1 minute.
  3. Simmer Broth: Pour in the reduced-sodium vegetable broth and bring the mixture to a boil over high heat.
  4. Cook Ravioli: Add the mini cheese ravioli to the boiling broth. Cook, stirring occasionally, until the ravioli are al dente, approximately 5 minutes.
  5. Thicken Soup: In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth. Drizzle this slurry into the boiling soup and cook, stirring, until the soup slightly thickens, about 1 minute. Remove the soup from heat.
  6. Finish with Greens and Cream: Stir in the baby spinach, heavy cream, and lemon juice until the spinach is wilted and the soup is creamy, approximately 1 minute.

Notes

  • Use oil-packed sun-dried tomatoes and their oil to enhance the flavor base.
  • If you prefer a thinner soup, reduce the amount of cornstarch slurry.
  • Fresh baby spinach can be substituted for frozen, but adjust wilting time accordingly.
  • Mini cheese ravioli can be replaced with your favorite filled pasta or tortellini.
  • For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.

Find it online: https://marthatasty.com/creamy-sun-dried-tomato-and-spinach-soup-with-ravioli-recipe/