Creamy Tuscan Ravioli Soup
Rich, cozy creamy Tuscan ravioli soup made without heavy cream. Cheese ravioli, sun-dried tomatoes, spinach, and parmesan in a savory chicken broth base made creamy with blended Greek yogurt or cottage cheese. One pot, 30 minutes, 24 grams of protein per bowl.
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SERVINGS: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1/2 cup sun-dried tomatoes chopped
- 6 cups chicken broth
- 20 ounces cheese ravioli
- 1 cup greek yogurt or cottage cheese, blended
- 1/2 cup parmesan cheese
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Enable step-by-step mode- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped sun-dried tomatoes. Sauté until softened and aromatic.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the ravioli and cook for 6–8 minutes, or until tender.
- Reduce heat and stir in blended Greek yogurt (or cottage cheese), parmesan, and Italian seasoning.
- Add spinach and stir until wilted. Season with salt and pepper to taste.
- Serve warm, garnished with extra parmesan or a light drizzle of olive oil.