Ravioli and Vegetable Soup
There’s nothing quite like a steaming bowl of Ravioli and Vegetable Soup to warm the soul and satisfy the senses. This hearty dish, elevated by the delightful combination of tender ravioli and an assortment of fresh vegetables, is perfect for any season. Whether you’re looking for a comforting meal on a chilly evening or a nutritious option that’s both delicious and filling, this soup is sure to hit the spot.
Rich in flavor yet light in calories, this Ravioli and Vegetable Soup is not only easy to prepare but also a great way to incorporate more vegetables into your diet. The satisfaction of the cheese ravioli paired with vibrant veggies promises a diverse textural experience in every bite. Perfect for a family dinner or as a lunch option throughout the week, this dish can be made in just one pot, saving you time on both preparation and cleanup.
Why make this recipe
Making Ravioli and Vegetable Soup is a wonderful way to enjoy a wholesome, nourishing meal that can be customized to your tastes. Using fresh vegetables not only boosts the nutritional value but also adds an array of colors and flavors to the dish. This recipe is forgiving and can be adapted according to what you have on hand, whether that means using different types of vegetables or even swapping out the cheese ravioli for a different filling. It serves as a fantastic canvas for culinary creativity while ensuring that you consume plenty of vitamins and minerals.
In addition to its health benefits, the combination of savory vegetable broth and gooey cheese ravioli will leave you feeling fulfilled and satisfied. It’s an easy recipe that can be made in about 30 minutes, making it ideal for busy weeknights. The aromatic herbs and sautéed vegetables provide a tantalizing aroma that wafts through your kitchen, creating an atmosphere that is warm and welcoming.
How to make Ravioli and Vegetable Soup
To create a bowl of delicious Ravioli and Vegetable Soup, start by gathering fresh ingredients that will contribute to the bright and flavorful profile of the dish. The action begins with the sautéing of diced onions, carrots, and celery in olive oil, which serves as the flavor base of the soup. Cooking these vegetables until they begin to soften allows their natural sweetness to emerge, forming a perfect backdrop for the rest of the ingredients.
Once the vegetables are tender, adding broth and water elevates the soup’s heartiness. It’s important to bring it to a boil before introducing the cheese ravioli. This crucial step means the ravioli will cook perfectly and absorb the essence of the broth as it simmers. Finally, a handful of escarole added near the end of the cooking process wilts down quickly, adding nutrition and a slightly bitter note that balances the creaminess of the ravioli.
The finishing touches include seasoning the soup with kosher salt and freshly ground pepper to enhance its overall flavor. Served hot and topped with grated Parmesan cheese, this soup becomes an indulgent experience. Pairing it with slices of whole-wheat baguette adds a satisfying crunch to each comforting spoonful, making it a complete meal.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 teaspoon chopped fresh thyme
- 2 cups fat-free low-sodium vegetable or beef broth
- 1 (9-ounce) package small cheese ravioli
- 1 small head escarole, roughly chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons grated Parmesan cheese
- 8 slices whole-wheat baguette
Directions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and thyme; cook until starting to soften (about 4 minutes).
- Add broth and 3 cups water, raise heat to high, cover, and bring to a boil.
- Add the ravioli, reduce heat to medium, and simmer until tender (follow package timing).
- Stir in the escarole and cook until wilted.
- Season with salt and pepper, then serve topped with cheese, with bread on the side.
Time Breakdown
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
How to serve Ravioli and Vegetable Soup
Ravioli and Vegetable Soup is best served piping hot, with each bowl filled generously to showcase the colorful mix of vegetables and the delightful ravioli nestled within. A sprinkle of freshly grated Parmesan cheese on top adds a rich, savory finish that complements the flavors beautifully. For added texture and taste, serve each bowl with a nice slice of warm whole-wheat baguette on the side, perfect for dipping into the soup or soaking up the flavorful broth.
This dish can also be garnished with a few fresh herbs, such as chopped parsley or basil, which will not only add a pop of color but also enhance the aroma and freshness of the dish. Offering additional cheese at the table allows diners to customize their experience, making the meal even more satisfying.
How to store Ravioli and Vegetable Soup
To store Ravioli and Vegetable Soup, allow it to cool completely before transferring it to an airtight container. This soup can be stored in the refrigerator for up to three days. If you would like to preserve it for a longer period, consider freezing it. When freezing, it’s best to leave out the ravioli until you’re ready to serve, as they can become mushy when reheated. Instead, store the broth and vegetables together, and cook fresh ravioli directly into the reheated soup.
To reheat, simply warm the soup in a pot over medium heat, stirring occasionally until heated through. If frozen, allow it to thaw in the refrigerator overnight for the best results before warming.
Tips to make Ravioli and Vegetable Soup
To elevate your Ravioli and Vegetable Soup, consider adding more seasoning or fresh herbs to enhance the flavor. Incorporating a bay leaf while simmering the broth can introduce depth, while a squeeze of lemon juice just before serving can brighten up the entire dish. For a protein boost, you might also add cooked white beans or chunks of rotisserie chicken.
If you prefer a vegetarian option, ensure that your broth is vegetable-based, and for a heartier meal, toss in more vegetables like zucchini, bell peppers, or green beans to make it even more colorful and nutritious. Experimenting with different types of ravioli, such as spinach or mushroom-filled varieties, can also introduce exciting flavors.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 360 kcal
• Protein: 15 g
• Carbohydrates: 52 g
• Fat: 10 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 680 mg
FAQs
Q: Can I use frozen ravioli instead of fresh?
A: Yes, frozen ravioli works perfectly in this recipe; just make sure to follow the cooking instructions on the package.
Q: Is there a way to make this soup vegan?
A: Absolutely! Simply replace the cheese ravioli with a vegan alternative and use vegetable broth.
Q: How can I make the soup spicier?
A: Add a pinch of red pepper flakes or a splash of hot sauce while cooking for a spicier kick.
Ravioli and Vegetable Soup
Ingredients
For the soup base
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 teaspoon chopped fresh thyme
- 2 cups fat-free low-sodium vegetable or beef broth
- 3 cups water
- 1 small head escarole, roughly chopped
- to taste Kosher salt and freshly ground pepper
- 3 tablespoons grated Parmesan cheese
- 8 slices whole-wheat baguette
For the main addition
- 1 (9-ounce) package small cheese ravioli
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and thyme; cook until starting to soften (about 4 minutes).
- Add broth and 3 cups water, raise heat to high, cover, and bring to a boil.
- Add the ravioli, reduce heat to medium, and simmer until tender (follow package timing).
- Stir in the escarole and cook until wilted.
- Season with salt and pepper, then serve topped with cheese, with bread on the side.
