Hearty Ravioli Veggie Fall Soup
This hearty ravioli veggie fall soup has a delicious soup base of tomato and pumpkin. The summer zucchini squash and spinach complement the meat ravioli in this deep flavored fall soup. This big batch soup creates enough to feed a crowd.
Equipment
- 1 Stock Pot
- 1 knife For Chopping
- 1 Soup Spoon For Stirring
- 1 measuring cup
Ingredients
- 2 Green Zucchini Mid-sized chopped into even pieces
- 1 Yellow Zucchini Mid-sized chopped into even pieces
- 1/2 Large white onion Sliced thinly
- 10 Cloved Fresh Garlic Smashed
- 2 Cups Pumpkin Puree
- 3 Cups Tomato Sauce Without spice
- 6 Cups Vegetable Broth
- 2 Cups Frozen Spinach
- 3 Cups Frozen Ravioli We used pork/beef 700grams Rico Ravioli
- 2 Tbsp Oil
Instructions
- Peel and smash the fresh garlic set aside.
- Thinly slice the white onion and add it with the garlic.
- In a large stock pot add oil and garlic with onion. Sautee on med-high until onion is translucent. Approximately 2-3 minutes.
- Measure and add in the broth, tomato sauce, and pumpkin puree. Stir until blended well. Cook on med-high until boiling.
- Add in the frozen spinach and continue to cook until the frozen spinach of choice has thawed completely. (10 minutes)
- Add in the fresh ravioli and zucchini. Allow to cook until the ravioli has fully cooked.
- Remove from heat and serve immediately.
- Storage: In fridge for up to three days.
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