Ravioli Vegetable Soup


I received a standing ovation for this soup. I was pleasantly surprised by it, salve I mean, healing a standing ovation of a soup? A dish so simple in preparations, cooking, and even presentation! Could it really be that delicious?! I guess the standing ovation gave the answer.

Delicious Rating: Easy Easy recipe to cook, the prep really only involves chopping up the veggies. The soup is light, great for lunch or dinner. The ginger gives it a refreshing taste to the palate. It is also a great option for a vegetarian. I will definitely make this again. I keep almost all the ingredients on hand at home so it is a quick-fix delicious dinner.


Ravioli Vegetable Soup
Recipe type: Lunch
Cook time: 
Total time: 
Yields: 4 bowls
This recipe is vegetarian!
  • 16-20 frozen cheese ravioli
  • 2 cans of vegetable broth
  • 2 carrots sliced & chopped thinly
  • 2 small zucchini diced
  • 2 tsps peeled and finely grated fresh ginger
  • Spinach, with stems cut off
  1. Prepare ravioli as directed on package.
  2. Drain and cover to keep warm.
  3. In the mean time, heat up broth and carrots to boiling in pot.
  4. Reduce heat to low; cover and simmer for 5 minutes.
  5. Add zucchini and ginger and heat to boiling.
  6. Reduce heat to low again; cover and simmer for 5 more minutes.
  7. Place spinach in 4 shallow bowls and top with ravioli.
  8. Spoon broth and vegetables over and serve hot.

Use any type of raviolis you want, it can be with meat, cheese, or vegetables.

The ginger is a key in this soup, giving it a delicate light flavor that tastes great.



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