Easy Tomato and Spinach Ravioli Soup

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Easy Tomato and Spinach Ravioli Soup

Serves 2 as Main Dish.

• 1 14 oz can diced tomatoes in juice
  
• 1 package refrigerated "fresh" ravioli or tortellini
  
• 4 c chicken or vegetable broth
  
• 2 sprigs thyme
  
• 1 bay leaf
  
• 5 oz bag of baby spinach
  
• 1 medium yellow onion, minced
  
• 4 cloves garlic, minced
  
• 1/2 c parmesan cheese
  
• 1 T extra virgin olive oil, plus more for drizzling
  
• salt and pepper, to taste
  

1. Heat a large pan over medium-high heat. When hot, add some oil to the pan along with the minced onion and garlic and sweat, stirring constantly, about 3 to 5 minutes.

2. Add the tomatoes and juice, stir to combine with onions and garlic. Simmer for 1 - 2 minutes. Add the broth, increase the heat, and bring to a boil.

3. When boiling, add the ravioli, cook following instructions on package.

4. Remove from heat and immediately stir in the baby spinach. Allow to wilt.

5. Add salt and pepper to taste. Ladle into bowls, garnish with a hardy helping of parmesan cheese and a drizzle of evoo.

Keywords: Main Dish, Soup, Easy, Pasta

( RG956 )