Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

4.8
(16)
14 Reviews

This soup is delightfully creamy and flavored with sweet sun-dried tomatoes and cheesy ravioli. We use oil from the sun-dried tomatoes to keep prep simple and enhance the flavor of this quick soup. If your sun-dried tomatoes are not oil-packed, soak them in hot water for a few minutes and then proceed with the recipe, using extra-virgin olive oil in place of the oil from the jar.

By
Julia Levy
Julia Levy
Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

EatingWell's Editorial Guidelines
Published on December 24, 2023
Tested by
Renu Anshie Dhar
Headshot of Renu Dhar
Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Creamy Sun-Dried Tomato & Spinach Soup with Ravioli
Photo:

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Active Time:
20 mins
Total Time:
20 mins
Servings:
4 servings
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian
the ingredients to make the Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

Ingredients

  • 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped, plus 2 tablespoons oil from the jar

  • 1 cup chopped yellow onion

  • 2 teaspoons garlic paste

  • 1 teaspoon salt-free Italian seasoning

  • 1/4 teaspoon crushed red pepper

  • 4 cups reduced-sodium vegetable broth

  • 1 (9-ounce) package mini cheese ravioli

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 8 cups packed baby spinach

  • 1/2 cup heavy cream

  • 1 tablespoon lemon juice

Directions

  1. Heat sun-dried tomato oil in a large saucepan over medium-high heat. Add sun-dried tomatoes and onion; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in garlic paste, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

    a step to make the Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

  2. Stir in broth; bring to a boil over high heat. Add ravioli; cook, stirring occasionally, until al dente, about 5 minutes. Whisk cornstarch and 1 tablespoon water together in a small bowl; drizzle into the boiling soup. Cook, stirring, until slightly thickened, about 1 minute. Remove from heat.

    a step to make the Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

  3. Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute.

    a step to make the Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

Nutrition Information

Serving Size: 1 2/3 cups

Calories 304, Fat 21g, Saturated Fat 8g, Cholesterol 35mg, Carbohydrates 26g, Total Sugars 6g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 507mg, Potassium 387mg

EatingWell.com, December 2023

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