By Kelsey Banfield
My baby decided not to sleep last night. At all. What can I expect from a six week old? Pretty much exactly that. So, this morning I made myself a strong latte, started off the day with an egg, and defrosted the ravioli soup to have for lunch. This simple soup is one of my go-to recipes for winter. It is really easy to make and is always comforting in times of need. It is also packed with good proteins but is low in fat. Perfect for a winter afternoon after a sleepless night. I need food strength to keep me awake! I also recommend this delicious recipe for hungry kids after sledding, hungry spouses after long days at work, and pretty much any time you need a hearty, healthy meal to keep you warm.
Simple Ravioli Soup
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 9 ounces fresh cheese ravioli
- 28 ounces can crushed tomatoes with juice
- 8 ounces baby spinach, roughly chopped
Directions
1. In a deep heavy bottom pot heat olive oil. Add the garlic and onion and cook until the onion is translucent and soft. About 5 minutes.
2. Pour in the chicken broth and Italian seasoning and bring the contents to a boil. Then add the ravioli and cook for about 10 minutes, or until the ravioli is cooked through. Then, lower the heat and stir in the tomatoes and simmer for an additional 15 minutes.
3. Finally, stir in the chopped spinach until it is wilted. Season the soup with salt and pepper time taste.
Food , Recipes
