Description
Roasted Red Pepper Ravioli Soup is a delightful and comforting dish that combines creamy ricotta-filled ravioli with the rich flavors of roasted red peppers, all nestled in a savory broth. Perfect for cozy dinners or gatherings, this soup is not only easy to make but also visually stunning, making it a star attraction at any table. With its inviting aroma and vibrant colors, each bowl promises warmth and satisfaction on chilly nights.
Ingredients
Scale
- 1 package (9 oz) store-bought cheese ravioli
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté minced garlic and diced onion until fragrant, about 3-4 minutes.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the chopped roasted red peppers and let them mingle with the broth for about five minutes.
- Stir in the ravioli and cook according to package instructions (5-7 minutes) until tender.
- Incorporate the heavy cream, stirring gently to create a creamy consistency; simmer on low for an additional two minutes.
- Ladle into bowls, garnish with fresh basil leaves, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg