Creamy Sun-Dried Tomato & Spinach Soup
with Ravioli (Eating Well)
Serves:
?4
This soup is
delightfully creamy, flavored with sweet sun-dried tomatoes
and cheesy ravioli.
Recipe Type:
Dinner
Total Time: 20 min
Note from Ginny:?I first saw this recipe in
a newsletter from my UPMC Helath Plan as a healthy recipe.
Looked it up and the recipe is from Eating Well. I am thinking
this wold be nice with mini ravioli's or maybe even
tortellini.
Ingredients:
| 1/2?cup |
oils?-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?vegetables?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.
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.
Add spinach, cream and lemon juice; stir until the spinach is
wilted, about 1 minute.
Source:?
?
Ginny Butterfield
Cranberry Twp, Pa
Virginia Butterfield