Creamy Sun-Dried Tomato and Spinach Soup with Ravioli

Creamy Sun-Dried Tomato and Spinach Soup with Ravioli: If you love creamy, flavorful soups that are both comforting and easy to make, then this Creamy Sun-Dried Tomato & Spinach Soup with Ravioli is perfect for you! This dish combines the rich tanginess of sun-dried tomatoes, the smoothness of a creamy broth, the earthiness of fresh spinach, and the delightful bite of ravioli. It’s a hearty, warm, and satisfying meal that can be enjoyed any time of the year.

Creamy Sun-Dried Tomato and Spinach Soup

This Creamy Sun-Dried Tomato and Spinach Soup is the perfect blend of rich, savory flavors. With sun-dried tomatoes adding depth and spinach providing a fresh, vibrant touch, this creamy soup is both comforting and satisfying. It’s the ideal choice for a cozy meal any time of the year!

Ingredients for Creamy Sun-Dried Tomato and Spinach Soup

To make Creamy Sun-Dried Tomato & Spinach Soup with Ravioli, you will need the following ingredients:

For the Soup Base:

• 2 tablespoons olive oil (or butter)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
• 1 can (14 oz) diced tomatoes (or fresh tomatoes, finely chopped)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a bit of spice)
• Salt and black pepper to taste

  

For the Creamy Touch:

• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• For the Ravioli & Spinach:
• 1 package (9-12 oz) cheese or spinach ravioli (fresh or frozen)
• 2 cups fresh spinach, roughly chopped

For Garnishing:

• Extra grated Parmesan cheese
• Fresh basil or parsley (optional)
• A drizzle of olive oil or balsamic glaze (optional)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

• Heat the olive oil or butter in a large pot over medium heat.
• Add the chopped onion and sauté for about 3-4 minutes until it turns soft and translucent.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Tomato Base

• Add the chopped sun-dried tomatoes and let them cook for 1-2 minutes to release their flavors.
• Pour in the diced tomatoes (along with their juice) and stir well.
• Add the vegetable broth, Italian seasoning, red pepper flakes, salt, and black pepper.
• Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to blend.

  

Step 3: Blend for a Creamy Texture (Optional)

• If you prefer a smoother soup, use an immersion blender to blend the soup slightly. You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 4: Add the Ravioli

• Increase the heat to a gentle simmer and add the ravioli to the soup.
• Cook according to the package instructions (usually 3-5 minutes for fresh ravioli, 8-10 minutes for frozen).

  

Step 5: Make It Creamy

• Reduce the heat to low and slowly stir in the heavy cream.
• Sprinkle in the Parmesan cheese and stir well until melted and combined.

Step 6: Add the Spinach

• Add the fresh spinach and stir until wilted (about 1-2 minutes).
• Taste and adjust the seasoning if needed.

Step 7: Serve and Enjoy!

• Ladle the soup into bowls.
• Garnish with extra Parmesan cheese, fresh basil or parsley, and a drizzle of olive oil or balsamic glaze.
• Serve hot and enjoy your delicious Creamy Sun-Dried Tomato & Spinach Soup with Ravioli!

Cooking Tips

• Use Oil-Packed Sun-Dried Tomatoes: These have a richer flavor and soften quickly. If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes before chopping.
• Adjust the Creaminess: Use more or less heavy cream depending on your preference. You can also substitute with coconut milk for a dairy-free version.
• Make It More Filling: Add cooked shredded chicken, mushrooms, or white beans for extra protein and texture.
• For a Thicker Soup: Simmer for a longer time or add a tablespoon of tomato paste.

Variations to Try

• Vegetarian Version: Stick to vegetable broth and cheese ravioli.
• Dairy-Free Version: Use coconut milk instead of heavy cream and omit Parmesan cheese.
• Gluten-Free Version: Use gluten-free ravioli or substitute with gluten-free pasta.
• Spicy Version: Add more red pepper flakes or a pinch of cayenne pepper.

Storage & Reheating

1. Storing Leftovers

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• Ravioli may absorb some liquid, so add extra broth when reheating.

  

2. Freezing

• It’s best to freeze the soup before adding ravioli and cream.
• Freeze in a freezer-safe container for up to 3 months.
• When ready to eat, thaw, reheat, and add fresh ravioli and cream.

3. Reheating

• Warm on the stove over medium heat, stirring occasionally.
• Add a splash of broth or cream if it has thickened too much.
• Avoid boiling to prevent curdling of the cream.

This Creamy Sun-Dried Tomato & Spinach Soup with Ravioli is a perfect meal for busy weeknights, cozy weekends, or even special gatherings. It’s full of delicious flavors, easy to make, and can be customized to suit different dietary needs.

Also Read: Roasted Cabbage Salad with Citrus Vinaigrette