Creamy Ravioli Soup
Prep Time: 10 mins Cook Time 15-20 mins
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cups water
- 2 tablespoons Folona Bone Broth powder
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (about 9 ounces) of refrigerated ravioli (your choice of filling)
- 2 cups fresh spinach, chopped
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant about 3-4 minutes.
- Add the vegetable broth and water to the pot, and bring it to a boil. Once boiling, reduce the heat to low.
- In a small bowl, whisk together the Folona Bone Broth powder and a little bit of the broth from the pot to dissolve it completely. Then, add the mixture back to the pot, stirring well to combine.
- Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
- While the soup is simmering, cook the ravioli according to the package instructions. Drain them and set aside.
- Add the chopped spinach to the soup and cook for an additional 2-3 minutes until the spinach wilts.
- To serve, divide the cooked ravioli among serving bowls. Ladle the creamy soup over the ravioli, making sure to include spinach in each bowl.
- Garnish with grated Parmesan cheese and fresh basil leaves.
- Enjoy your creamy ravioli soup with Folona Bone Broth powder!
Serving Size: 1/4th of the recipe (approximately)
Calories: 400-450 Total Fat: 25-30g Saturated Fat: 13-15g Trans Fat: 0.5g
Cholesterol: 70-80mg Sodium: 800-900mg Total Carbohydrate: 35-40g
Dietary Fiber: 3-4g Sugars: 4-6g Protein: 10-12g