One-Pot Vegetarian Ravioli Soup

Scale

1 medium yellow onion

3–4 carrots

4 cloves garlic

1 tsp Italian seasoning blend (salt-free)

1 TBSP avocado or olive oil

3 cups vegetable broth

28 oz crushed tomatoes

salt and pepper to taste

9–10 oz mini refrigerated cheese ravioli

1/2–3/4 cup heavy cream (optional)

1–2 cups chopped baby spinach

Optional: Parmesan, red pepper flakes, basil

Cook Mode Prevent your screen from going dark

1. Peel and dice carrots and onion; mince garlic.

2. Heat oil in a large pot over medium-high heat.

3. Sauté onion and carrots until tender.

4. Add garlic and seasoning; cook briefly.

5. Pour in broth and tomatoes; simmer 5–10 minutes.

6. Add ravioli and cook until tender.

7. Stir in heavy cream.

8. Add chopped spinach to wilt; season and serve.

Use tortellini if ravioli is unavailable.

Leftovers thicken naturally; add broth when reheating.