Spinach Ravioli Soup

Another successful recipe and shoot! We loved this soup; it was quick and delicious. It also kept in the fridge for easy and tasty leftovers. 

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Ingredients

3 tbsp. olive oil

1 onion, chopped

3 garlic cloves, chopped

2 cans Italian diced tomatoes

1 c. tomato sauce

2 c. vegetable broth

1 package (12 oz) refrigerated ravioli

5 oz. fresh baby spinach

 

 

Directions

1. Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally.

2. Set heat to medium-high and stir in diced tomatoes, tomato sauce, and vegetable broth, bring to a boil. Add refrigerated tortellini andchopped spinach. 

3. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes or until tortellini is fully cooked and soup is thoroughly. Remove from heat and let stand for 5 minutes.