Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 roasted poblano peppers, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream (for dairy-free)
- 1 package (9 oz) refrigerated or fresh cheese or spinach-filled ravioli
- 2 cups fresh spinach leaves
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro and grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.
- Add sliced roasted poblano peppers and diced tomatoes. Cook for 5 minutes to meld flavors.
- Pour in vegetable broth, season with smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add ravioli and cook according to package instructions, about 4-6 minutes. Stir in heavy cream and spinach, cooking until the spinach wilts and the soup becomes creamy.
- Adjust seasoning as needed. Serve hot, garnished with cilantro and Parmesan cheese.
Notes
- Use gluten-free ravioli for a gluten-free version.
- Combine with crispy bread for a complete meal.
- Always add ravioli at the end to prevent overcooking and sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Optionally Vegan
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 55 mg