Description
Warm up with a bowl of Roasted Red Pepper Ravioli Soup, a delightful combination of tender ravioli filled with roasted red peppers and served in a rich, flavorful tomato broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 cup roasted red peppers, chopped
- 12 ounces fresh or frozen ravioli (cheese or spinach filling)
- ¼ cup heavy cream
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Stir in diced tomatoes and vegetable broth along with chopped roasted red peppers, dried basil, salt, and pepper. Bring to a simmer.
- Add ravioli to the simmering broth and cook according to package instructions (4-6 minutes for fresh or 8-10 minutes for frozen).
- Reduce heat to low, stir in heavy cream, and warm through for about 2 minutes. Adjust seasoning as needed.
- Serve hot, garnished with freshly grated Parmesan cheese and basil leaves.
Notes
- Use fresh or frozen ravioli based on availability.
- Adjust the seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Roasted Red Pepper Ravioli, Soup, Comfort Food, Easy Recipe