Ravioli Soup with Vegetables
Delicious Italian pasta takes centre stage in our aromatic ravioli soup. Loaded with carrots, zucchini, and ravioli, this soup is the very definition of comfort food that you can serve year-round. For lunch or dinner, as a quick midweek meal or on lazy weekend days, because it only takes about 15 minutes to prepare the soup. To preserve their crunchy texture of the veggies, boil the vegetables only for a few moments. We love serving this ravioli soup with fresh spring onions and a very generous amount of grated parmesan. Now, where’s a spoon? We’re hungry!
Ravioli Soup with Vegetables Recipe
We used porcini ravioli. Other flavours, such as cheese or spinach, are tasty alternatives. And yes, you can easily transform this ravioli soup into a tortellini soup.
Prep Time: 15 min
Cooking Time: 7 – 10 minutes
Yields: 4 servings
- 1 l (4 cups) vegetable or chicken broth
- 600 g (21 oz) ravioli
- 3 carrots, peeled and cut into sticks
- 1 zucchini, cut into slices
- black pepper
- 2 spring onions (scallions/green onions)
- Parmesan cheese, grated
1) Parboil the vegetables
Place the broth in a large saucepan and bring to a boil. Add the carrots and zucchini and blanch in the hot broth for 1 – 2 minutes, or 2 minutes longer if you prefer the vegetables soft. Remove the veggies with a skimmer and set aside.
Tip: For added prettiness, we used a metal cookie cutter to cut flower shapes out of the zucchini.
2) Cook the ravioli
If necessary, bring the broth to a boil again. Then add the ravioli and allow to simmer for 5 minutes or according to the instructions of the manufacturer. Add the vegetables. Season with salt and pepper. Serve the soup warm topped with spring onions and grated Parmesan.
Materials: apples, oats, almonds
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