Dutch Oven Ravioli Soup
This hearty and comforting Dutch Oven Ravioli Soup is a perfect meal for chilly evenings, filled with rich flavors and tender ravioli.
Equipment
- 1 Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 1 cup
- 3 cloves garlic, minced
- 2 medium carrots, diced about 1 cup
- 2 stalks celery, diced about 1 cup
- 4 cups vegetable or chicken broth
- 1 14.5 oz can diced tomatoes with juice
- 1 tablespoon Italian seasoning
- 1 9 oz package refrigerated cheese ravioli
- 2 cups fresh spinach, chopped
- to taste salt
- to taste pepper
- for serving grated Parmesan cheese optional
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5-6 minutes until the vegetables start to soften.
- Pour in the vegetable or chicken broth and the can of diced tomatoes (with juice). Stir in the Italian seasoning, then bring the mixture to a gentle simmer.
- Once simmering, add the ravioli to the pot. Cook according to the package instructions until the ravioli are tender, typically about 4-5 minutes.
- Once the ravioli are cooked, stir in the chopped spinach and cook until wilted, about 2 minutes.
- Season the soup with salt and pepper to taste.
- Serve the soup hot in bowls, and top with grated Parmesan cheese if desired.
Notes
Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days and reheats well on the stovetop.
For a heartier version, add cooked shredded chicken or Italian sausage.