Creamy Ravioli Soup

Creamy Ravioli Soup

Recipe by JanCCourse: Blog




  • 3 tablespoons butter

  • 3 carrots, thinly sliced

  • 3 garlic cloves, minced

  • 6 cups vegetable broth

  • 1 teaspoon salt

  • 1 package frozen ravioli

  • 1 cup milk (not skim)

  • ½ onion, diced

  • ¼ teaspoon pepper

  • ¼ cup flour

  • ¼ – ½ bag frozen spinach


  • In a large soup pot over medium heat, melt butter.
  • Add onion, carrots, salt, and pepper. Cook for 5-6 minutes, or until vegetables are tender. Clear a hole in the center of the pan and add garlic. Cook until fragrant, about 30 seconds.
  • Whisk in the flour until combined. Slowly add the vegetable broth in small batches while continuing to whisk vigorously, ensuring that no clumps of flour form.
  • Bring the soup to a boil. When boiling, add frozen ravioli and spinach. Lower heat to a simmer and continue to cook for 10-12 minutes, or until the ravioli is tender.
  • Add the milk and bring to a low boil for 5 minutes, until the soup is smooth and thickened. Add additional salt and pepper to taste.
Creamy Ravioli Soup
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