Description
This quick, easy, and delicious one pot ravioli soup is comfort in a bowl! Done in just 30 minutes on the stove, it's chock full of veggies complete with spinach, carrots, squashes, and corn. A vegetarian delight!
Ingredients
Units
Scale
- 1 lb store bought or homemade ravioli (I used a spinach and ricotta filled ravioli)
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, peeled, quartered and sliced
- 1 zucchini, peeled, quartered and sliced
- 1 yellow squash, peeled, quartered and sliced
- 1/2 cup baby spinach, packed and roughly chopped
- 1 cup corn
- 1 tablespoon fresh thyme, roughly minced
- 1 tablespoon fresh sage, roughly minced
- 3 tablespoons lemon juice
- 1/4 cup white wine or white wine vinegar
- 8 cups vegetable broth
- 1 tablespoon extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium high heat. Add onion and carrot and saute until onion starts to become translucent, about 5 minutes.
- Add garlic and saute for 1 more minute, until fragrant
- Pour in white wine or white wine vinegar and scrape off the browned bits on the bottom of the pot.
- Add lemon juice, and vegetable broth. Bring to a boil, reduce to a simmer.
- Add ravioli, spinach, zucchini, yellow squash, corn, thyme, and sage. Simmer for another 5-10 minutes, or until ravioli is tender and most of them float on the top of the soup.
- Season with salt and pepper to taste. Garnish with any remaining herbs. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One Pot
- Cuisine: American
