Ravioli and Vegetable Soup
A hearty and comforting soup made with cheese ravioli and a mix of fresh vegetables, perfect for any season.
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.
Notes
This dish can be garnished with fresh herbs like parsley or basil for added aroma. Offer extra cheese at the table for customization.