Best 4 Quick Ravioli Spinach Soup Recipes
Indulge in a culinary journey with our collection of quick and delectable ravioli spinach soup recipes. Perfect for busy weeknights or cozy weekends, these recipes promise a symphony of flavors that will tantalize your taste buds. From classic Italian-inspired broths to creamy and cheesy concoctions, our selection caters to diverse palates.
Uncover the secrets of crafting a traditional ravioli spinach soup, where tender pillows of ravioli swim in a rich, flavorful broth enhanced by the earthy notes of spinach. Discover a delightful twist with our creamy ravioli spinach soup, where a velvety sauce envelops the ravioli and spinach, creating a comforting and indulgent experience.
For a vegetarian delight, explore our meatless ravioli spinach soup, where a medley of vegetables and herbs come together to create a vibrant and nutritious broth. And for those who love a touch of spice, our spicy ravioli spinach soup infuses a zesty kick, sure to awaken your senses.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create restaurant-quality soup at home. With cooking times ranging from 15 to 45 minutes, our recipes offer options for every schedule.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our versatile ravioli spinach soup collection. Let the aromas fill your kitchen as you create a heartwarming meal that will leave your loved ones craving for more.
SPINACH TORTELLINI SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.
SHORTCUT 'HOMEMADE' RAVIOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
- Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.
QUICK AND EASY RAVIOLI SOUP
This is quick and easy, yet delicious! I serve this soup with a fresh salad and lots of warm garlic bread.
Provided by Kim D.
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown ground beef; drain.
- Add all ingredients, except for the Paremesan cheese and ravioli.
- Bring to a boil.
- Reduce heat; cover and simmer 30 minutes.
- Stir in the Parmesan cheese.
- Cook ravioli according to package directions; drain and add to soup.
- ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
- But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
RAVIOLI SOUP
Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.
Provided by RAFTERMANIA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g
Tips:
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don't have spinach on hand, you can substitute kale or Swiss chard.
- To make the soup creamier, add a cup of heavy cream or half-and-half.
- If you like spicy food, add a pinch of red pepper flakes or cayenne pepper.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
If you're looking for a quick and easy meal that's also delicious and nutritious, this ravioli spinach soup is the perfect recipe for you. It's made with simple ingredients that you probably already have on hand, and it can be ready in just 30 minutes. Plus, it's a great way to use up leftover ravioli. So next time you're short on time, give this soup a try. You won't be disappointed!
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