I’m enjoying our warm and mild Sonoma County weather, but I’m so ready for fall.
After reading Bay Area blogger Tracy from Shutterbean.com’s soup recipe, I knew this meal would be in my future.
This bowl of soup feels like a warm blanket for those cold fall days. Quick, easy, nutritious, and oh so delicious; a busy weekday mealtime keeper.
Tracy’s recipe calls for tortellini, but I added my favorite dried Italian squash ravioli for the extra beta-carotene.
I topped this liberally with aged grated Parmesan cheese and served it alongside a warm crusty baguette from Boudin Bakery. I paired it with a Sonoma County Pinot Noir from Malm Cellars. Hmm. Hmm. Good.
Spinach Ravioli Soup
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon dried red pepper flakes
- 2 teaspoons herbs from Provence
- salt & pepper
- 14.5 oz can diced tomatoes
- 32 oz. chicken stock
- 8 oz. package squash ravioli
- 6 oz. fresh baby spinach
- Squeeze of lemon
- grated Parmesan, for serving
- Heat olive oil over medium-high heat in a medium stock pot. Add the onions, pepper flakes, dried Herbs from Provence. Sauté onions until translucent, 4-5 minutes.
- Add garlic and cook for 1 minute and season with salt & pepper.
- Slowly add the diced tomatoes and chicken stock; bring to a gentle boil, about 10-12 minutes.
- Add the ravioli to the soup and cook for another 6 minutes.
- Add the spinach, a few handfuls at a time, and slowly stir into the soup, cook for another 3-4 minutes. Finish with a squeeze of lemon to make the flavors pop!
- Serve soup in bowls with a few heaping spoonfuls of Parmesan.
Recipe adapted from Tracy at Shutterbean