Roasted Red Pepper Ravioli Soup

Warm up with a bowl of Roasted Red Pepper Ravioli Soup, a delightful blend of tender ravioli and the vibrant flavors of roasted red peppers in a comforting tomato broth. This soup is perfect for cozy dinners or a light lunch, offering rich taste and easy preparation that makes it a family favorite. In just 25 minutes, you can enjoy this nutritious and satisfying meal that's versatile enough to suit any occasion.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Cuisine: Italian Keyword: Use high-quality broth for enhanced flavor. Customize by adding spinach or kale for extra nutrition. For a spicy kick, incorporate red pepper flakes. Servings: Serves approximately 4 people Calories: 320kcal Author: Tisha

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes with juices
2 cups vegetable broth
1 cup roasted red peppers, chopped
12 ounces fresh or frozen ravioli (cheese or spinach filling)
¼ cup heavy cream
¼ cup freshly grated Parmesan cheese

Instructions

Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (4-5 minutes). Add garlic and cook for an additional 30 seconds.
Stir in diced tomatoes, vegetable broth, roasted red peppers, basil, salt, and black pepper. Bring to a simmer.
Add ravioli and cook according to package instructions (4-6 minutes for fresh; 8-10 minutes for frozen).
Reduce heat to low and stir in heavy cream; warm through for about 2 minutes.
Serve hot, garnished with Parmesan cheese and fresh basil.

Nutrition