Ingredients
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg