Description
Roasted Red Pepper Ravioli Soup is a delightful, creamy dish that warms your soul on chilly evenings. Featuring tender ravioli and a vibrant broth infused with roasted red peppers and fresh garlic, this soup comes together in just 30 minutes. Perfect for family gatherings or a comforting solo meal, every spoonful promises to transport you to cozy nights filled with laughter and warmth.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 4 cups low-sodium vegetable broth
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, finely diced
- 12 oz fresh cheese or spinach ravioli
- 1/2 cup heavy cream (or coconut milk)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic and cook for an additional minute until fragrant.
- Blend roasted red peppers with 2 cups of vegetable broth until smooth.
- Pour the blended mixture into the pot with sautéed onions and garlic, stirring to combine. Bring to a gentle simmer.
- Add ravioli to the pot and cook according to package instructions (usually about 4-5 minutes) until al dente.
- Reduce heat and stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: - For added nutrition, consider including spinach or kale in the soup. - Customize by adding spices like red pepper flakes for heat or substitute different ravioli flavors as per your preference. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.