Italian Tuscan Ravioli Soup
A comforting Italian soup with beef, ravioli, and fresh spinach in a creamy broth.
Equipment
- Large pot For cooking the soup
Ingredients
Main Ingredients
- 0.5 tbsp Oil from Sun-Dried Tomatoes
- 1 tbsp Butter
- 1 count Yellow Onion, Diced
- 1 count Carrot, diced
- 1 count Rib of Celery, diced
- 8 cloves Garlic, minced
- 1 lb Ground Beef
- 2 tsp Herbs De Provence or Italian Seasoning
- 0.5 tsp Red Pepper Flakes
- 2 tbsp Tomato Paste
- 0.5 cup Julienne Cut Sun-Dried Tomatoes in oil
- 2 tbsp Better Than Bouillon Roasted Chicken Base
- 6 cups Water
- 18 oz Fresh Mini Cheese Ravioli
- 1 cup Heavy Cream
- 3 cups Fresh, Chopped Baby Spinach
- 2 tsp Fresh Basil, chopped into ribbons
- 1 count Lemon, juiced
- 1 cup Freshly Grated Parmesan
Instructions
- In a large pot over medium heat, combine the sun-dried tomato oil and butter. Sauté the onion, carrot, and celery with salt and pepper until softened, about 8-10 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Add the garlic and cook for another minute before browning the ground beef. Mix in the Herbs de Provence and red pepper flakes for an extra kick.
- Stir in the tomato paste until it caramelizes slightly, then add the julienned sun-dried tomatoes for added flavor.
- Pour in the Better Than Bouillon and water, bringing the soup to a boil. Add the ravioli and parmesan rind, cover, and simmer for 4-5 minutes until the ravioli are tender.
- Remove the parmesan rind, then stir in the heavy cream, chopped spinach, and fresh basil. Let the spinach wilt for about a minute. Add lemon juice and adjust seasoning if needed.
- Serve with freshly grated Parmesan, extra basil, and red pepper flakes on top for a lovely presentation.
Notes
For a vegetarian option, substitute the Italian sausage with plant-based sausage crumbles. No alcoholic drinks allowed, please substitute with a non-alcoholic option.