Ingredients
- 1 pound fresh ravioli (cheese, spinach, or meat-filled)
- 6 cups low-sodium vegetable broth
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil or parsley, chopped
- Salt and pepper, to taste
Instructions
- Dice onion, carrots, and celery for easy prep.
- In a large pot, heat olive oil over medium. Sauté onion for 3–4 minutes until translucent.
- Add garlic and carrots, cooking 1 minute until fragrant.
- Pour in vegetable broth, add celery, and bring to a gentle boil.
- Stir in ravioli, season with salt, pepper, and herbs. Simmer 5–7 minutes until ravioli are tender.
- Remove from heat. Stir in fresh herbs and sprinkle with Parmesan.
- Serve hot with crusty bread.
Notes
- Add spinach or kale in the last few minutes for extra greens.
- Stir in leftover shredded chicken for protein.
- For richness, add a splash of cream or simmer with a Parmesan rind.
- Swap ravioli fillings for variety—cheese, meat, or mushroom all work well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
