Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion
  • 3-4 carrots
  • 4 cloves garlic
  • 1 tsp Italian seasoning blend ((I use salt-free Mrs. Dash))
  • 1 TBSP avocado oil (or olive oil)
  • 3 cups vegetable broth
  • 28 oz canned crushed tomatoes
  • salt and pepper (to taste (I added 1/4 tsp of each))
  • 9-10 oz mini refrigerated cheese ravioli ((like Buitoni))
  • 1/2-3/4 cup heavy cream ((totally optional but super tasty!))
  • 1-2 cups fresh chopped baby spinach
  • freshly grated Parmesan cheese
  • crushed red pepper flakes
  • fresh chopped basil

Instruction

  • Peel and finely dice carrots and onion. The smaller the dice the faster they'll cook. Peel 4 cloves of fresh garlic and finely mince.
  • Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
  • Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
  • Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
  • Once the veggies have reached your ideal tenderness (I like to scoop out a carrot and check for doneness), bring the soup back up to a medium simmer and add your fresh mini ravioli.
  • Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
  • Stir in heavy cream.
  • Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot. Enjoy!