Cheesy ravioli and luscious sun-dried tomatoes add flavor to this deliciously High-Protein Creamy Sun-Dried Tomato & Spinach Soup with Ravioli. To make preparation easy and improve the taste of this High-Protein Creamy Sun-Dried Tomato & Spinach Soup with Ravioli, we utilize the oil from the sun-dried tomatoes. We have to immerse the sun-dried tomatoes in water if they are not packed with oil before using olive oil instead of the jarred oil.
WHY YOU’LL LOVE THIS RECIPE:
- The cheesy taste of the ravioli makes the soup feel substantial and filling as a main course.
- Antioxidants, vitamins, and fiber may be found in baby spinach.
- The luscious tomatoes are complemented by the savory depth of the garlic paste and Italian spice.
STATS:
- Calories: 320 kcal
- Time for prep: Ten minutes
- Cook duration: Twenty minutes
- Total duration: 30 minutes
- Cuisine: Italian
- Serving: 4
- Course: Main Course, Soup
- Diet: Vegetarian
- Serving size: 1
EQUIPMENT:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups
- Cutting board
- Measuring spoons
- Small bowl
- Knife
INGREDIENTS:
- 2 tablespoons sun-dried tomato oil
- ½ cup oil-packed sun-dried tomatoes
- 1Â cup yellow onion
- 2 tsp. garlic paste
- One tsp. Italian seasoning
- ¼ teaspoon red pepper
- 4Â cups vegetable broth
- 1 mini cheese ravioli
- 1Â tbsp. cornstarch
- ½ cup heavy cream
- One tbsp. water
- Eight cups baby spinach
- 1 tbsp. lemon juice
OVERVIEW OF INGREDIENTS:
SUN-DRIED TOMATO OIL:
- Sun-dried tomato oil will provide the indulgent and tangy flavor in the soup. It has an intense tomato flavor that will deepen the soup taste.
SPINACH:
- Use the fresh baby spinach to prepare this soup. It will add the color, nutrients, and earthy flavor to the soup. It also boosts the quantity of soup.
SUN-DRIED TOMATOES:
- Use the sun-dried tomatoes with oil to add a lightly sweet and tangy taste to the dish. We have to chop them small, so they distribute equally in the soup. It will add a Mediterranean flavor to this dish.
YELLOW ONION:
- Use them to provide the natural sweet taste and savory foundation in the soup. They will get soft quickly and blend nicely to provide the balance of the taste and also provide the aroma.
GARLIC PASTE:
- We add the garlic paste to provide a strong garlic taste. It merges easily into the dish and enriches the savory flavor. Use the fresh garlic instead as a substitute.
ITALIAN SEASONING:
- It will add the real Italian taste to this soup and balance the tomatoes and creamy base. We have to use the salt-free seasoning so the soup will not get overly salty.
RED PEPPER:
- It will add a light spicy taste to the soup. It will also enhance the taste without adding intensity to the soup. We have to alter the quantity as much as we can tolerate.
VEGETABLE BROTH:
- Use the low-sodium vegetable broth to provide a light flavor. It also boosts the taste of all ingredients as well.
MINI CHEESE RAVIOLI:
- They will include the protein and deliciousness in the soup. Its small size is perfect for this soup and will add the creaminess and balance the base of tomatoes as well.
CORNSTARCH:
- It will increase the thickness and consistency of the soup to provide a silky texture. It also helps to provide a light, creamy consistency. Mix it with water to make the slurry and prevent the lumps.
LEMON JUICE:
- It will brighten the soup and also enrich the taste. It will balance the creamy taste of the soup as well. Add the juice in the last so it remains fresh.
HEAVY CREAM:
- It will provide the indulgence & smoothness in the soup. It will balance the tomatoes as well. We can also use half the quantity of milk and half the quantity of cream instead to make the light version.
DIRECTIONS:
- Take a large pan and heat the sun-dried tomato oil on moderate to high heat.
- Add the onion and sun-dried tomatoes and simmer, turning now and then, until the onion is transparent, about 3 minutes.
- Then add the crushed red pepper, garlic paste, and Italian seasoning; simmer for 1 minute till aromatic by stirring continuously.
- Include the broth & wait to get boiling on high heat.
- Add the ravioli and simmer for five minutes, stirring now and then till it gets soft.
- Then take a small vessel and make the cornstarch slurry, then add in the soup.
- Stir & cook for a minute so it gets lightly thick, then take it off from the stove.
- Then stir in the spinach, cream, and lemon juice for a minute or till the spinach wilts.
SERVING SUGGESTIONS:
BREAD:
- Garlic bread
- Ciabatta
- Sourdough
SALAD:
- Caesar salad
- Arugula salad
- Greek salad
SIDES:
- Roasted vegetables
- Grilled zucchini
- Bruschetta
TOPPINGS:
- Parmesan cheese
- Chili flakes
- Fresh basil
TIPS:
- Cook the ravioli for the mentioned time so they doesn’t get overly soft.
- We have to add the cream last so it doesn’t curdle.
- Include some additional chickpeas or white beans in the soup to include the additional protein content.
- Add the quantity of red pepper flakes as you can tolerate.
STORAGE INFORMATION:
FRIDGE:
- Add the soup to the tight vessel and store for 3 to 4 days.
FREEZER:
- Include the soup in the vessel and store it for 2 months.
FAQs:
Can I prepare the dairy-free soup?
- We can easily prepare the dairy-free soup by using the cashew cream and coconut milk instead.
Will I utilize frozen spinach to prepare the soup?
- We can easily use the frozen spinach. Thaw the spinach and squeeze out the additional water content before use.
Does this soup have lots of protein?
- Yes, this soup has lots of protein, with 10 g in one serving, because of the cheese ravioli and cream.
How can I make the gluten-free soup?
- We can add gluten-free ravioli & cornstarch to make this soup gluten-free.
NUTRITIONAL INFORMATION:
Total Carbohydrate: 29g
Dietary Fiber: 4g
Total Sugars: 6g
Added Sugars: 0g
Protein: 10g
Total Fat: 24g
Saturated Fat: 10g
Cholesterol: 49mg
Vitamin A: 824µg
Vitamin C: 25mg
Vitamin D: 1µg
Vitamin E: 4mg
Folate: 162µg
Vitamin K: 307µg
Sodium: 463mg
Calcium: 209mg
Iron: 3mg
Magnesium: 80mg
Potassium: 655mg
Zinc: 1mg
Vitamin B12: 0µg
Omega: 3 0g
