| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 3 medium carrots, halved lengthwise and sliced
- 3 stalks celery, sliced
- 1 teaspoon chopped fresh thyme
- 2 cups fat-free low-sodium beef or vegetable broth
- 1 9-ounce package small cheese ravioli
- 1 small bunch escarole or 5 cups spinach, roughly chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons grated parmesan cheese
- 8 slices whole-wheat baguette
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
Nutrition Facts
| Calories | 262 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 17 milligrams |
| Sodium | 506 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 8 grams |
| Protein | 12 grams |
Reviews
12-30-23 I used 4 cups of vegetable broth and 1 cup water. Although not packed with a lot of flavor, this is a very healthy, filling recipe.
I simmered the beef broth with a parmesan rind and added a few tablespoons of tomato paste. The parm rind gave it a wonderful depth of flavor!
This soup was delicious but I have always been a fan of soup. I made a big pot of this soup. I used 12 cups of chicken broth but did not add water to it. I put lots of celery and carrots and one small onion. I used an 11 ounce bag of baby spinach and I used a 12 ounce bag of mini ravioli. I also added rotisserie chicken breast which was excellent. Since I used low sodium chicken broth I added some salt to taste, also I added two cloves of garlic halved, a dash of paprika, a bay leaf and ten peppercorns. I also added some pepper to my taste and sprinkled it with grated cheese.
Loved this soup and had lots leftover for dinner which is great on these cold nights. I served this soup with salad and buttermilk biscuits.
Loved this soup and had lots leftover for dinner which is great on these cold nights. I served this soup with salad and buttermilk biscuits.
Delicious! I substituted kale instead of spinach because my husband cannot have it in his diet.
I use this as a base for more creative kitchen exploration. Added chopped garlic, beef-less ground beef, roasted sweet potato spears, tomato paste, a left over rind of Parmesan Cheese and pasta of your choice… let it simmer… toss with arugula, fresh parsley, kosher salt and black pepper to taste. A squeeze of lime or fresh ginger can shake things up a bit.
We’ve made this several times now, experimenting a bit each time, and really like the recipe. For most of the family, I add sweet or hot italian sausage, and extra thyme. One time I added chicken and sausage and that was good too. My husband is vegetarian so I do his pot with veggie broth, Beyond italian sausage and the same spice as our non-veggie version, and he loved it. It has become a staple.
Quick and easy! After reading all the reviews about it being bland, I made it anyways. I used 2 cans of beef broth (29 oz. instead of 2 cups). I used 2 tbs. of Thyme instead of 1 tsp. Helpful hint kids: Season every step of the way instead of at the end!
Very plain.
Easy enough to make, but did need additional seasonings. I used some fresh dill and garlic along with the thyme. I also used vegetable stock which has bolder flavor than brother.
Using ravioli just adds more flavor then a standard pasta. This soup was light and unbelievably easy to make.