Soup’s on! And on and on and on. For what it’s worth, we still have the flannel sheets on our bed, as well. I have veggies that needed to be cooked and ravioli in the freezer. This soup from delish fit the bill. And, who doesn’t like cheese in every bite? I added a can of Italian tomatoes (chopped) because I literally have a case of them in my garage. 😉 I seriously have never made this many soups in my life; thank God they’ve all been pretty good and help with our immunity. 👩🏻🍳. Spinach Ravioli Soup INGREDIENTS
1 tsp. extra-virgin olive oil
2 cloves garlic, minced
1/2 c. diced onion
2 carrots, diced
2 celery stalks, diced 1 can Italian tomatoes, chopped
3 tbsp. tomato paste
kosher salt
Freshly ground black pepper
32 oz. Swanson Chicken Broth
1 9-oz. package cheese ravioli
5 oz. baby spinach
1/2 c. chopped fresh parsley DIRECTIONS
In a large pot over medium heat, heat olive oil and cook garlic, onions, and carrots until softened, 4 to 5 minutes. Add celery and tomato paste, season with salt and pepper and cook 1 more minute.
Add broth and 1/2 cup of water and bring to a boil. Add Italian tomatoes, ravioli and cook according to package directions.
Fold in spinach and parsley and heat until warmed. Serve immediately.