Healthy Recipes Soup Noodle Soup 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 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 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 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 Rate PRINT Share Trending Videos Close this video player 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 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 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. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster 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. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Nutrition Information Serving Size: 1 2/3 cupsCalories 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 Rate It Print