Description
This Roasted Red Pepper Ravioli Soup is a comforting and flavorful dish featuring tender cheese ravioli simmered in a creamy roasted red pepper and tomato broth, infused with aromatic herbs and finished with fresh basil.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- Salt to taste
Dairy & Pasta
- 1 cup heavy cream
- 12 ounces fresh or frozen cheese ravioli
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot over medium heat.
- Sauté Onion: Add the chopped onion to the pot and sauté for 5-7 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add Roasted Red Peppers: Add the chopped roasted red peppers to the pot and stir them into the onions and garlic.
- Add Broth and Tomatoes: Pour in the vegetable broth, followed by the diced tomatoes, and stir to combine.
- Season Soup: Add the dried basil, oregano, red pepper flakes, and ground black pepper, mixing them evenly into the soup.
- Simmer Soup: Bring the soup to a simmer, then lower the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
- Add Heavy Cream: Pour in the heavy cream and stir until the soup becomes creamy and smooth.
- Add Ravioli: Add the ravioli to the soup, stirring gently to ensure they are submerged.
- Cook Ravioli: Let the soup simmer for an additional 4-6 minutes, or until the ravioli are fully cooked and tender.
- Adjust Seasoning: Taste the soup and add salt as needed to adjust the flavor.
- Add Fresh Basil: Remove the soup from heat and stir in the chopped fresh basil for added flavor and color.
- Serve: Ladle the soup into bowls and serve immediately while hot.
Notes
- Use fresh or frozen cheese ravioli depending on availability; adjust cooking time accordingly.
- For a spicier soup, increase the amount of red pepper flakes to taste.
- Can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the ravioli.
