Recipe for Vegetable Soup with Whole Wheat Spinach Ravioli

Soup has been hitting the spot lately, probably because of the freezing temperatures and snow we have in Salt Lake! And I just love a one pot meal that is loaded with tasty, nutritious ingredients!

Today's Soup du Jour is Vegetable Soup with Whole Wheat Spinach Ravioli. I just used what I had in my refrigerator and freezer. I had a ton of veggies that needed to be used, so they were picked for the soup team! We also had some homemade whole wheat spinach ravioli in the freezer that we made awhile ago, so I threw that in too!

The soup was delectable! I enjoyed the numerous chunks of vegetables...and the ravioli was a great addition. I loved the nutty, wholesome flavor from the whole wheat pasta...and the spinach cheese filling was wonderful as well.

If some of the raviolis break, don't worry, it is a good thing! Then you get the cheese and spinach flavor throughout the soup! If you don't want to make your own ravioli that is fine, just find some in the freezer section! You can find our ravioli recipe here...just use whole wheat flour! We forgot to post that variation when we made it, oops!

All and all this soup was delightful!! Do ENJOY!





Vegetable Soup with Whole Wheat Spinach Ravioli

1 T olive oil
1/2 onion, diced
3 cloves garlic, minced
3 stalks of celery, diced 2 carrots, diced
1 bell pepper, diced (red, yellow, orange, or green-you choose)
1 zucchini, chopped
1 yellow squash, chopped
Mushrooms, chopped
2 15 0z. cans of diced tomatoes (I used one with Italian seasonings and one low sodium variety)
4 cups of low sodium vegetable broth
Italian Essence (I used Emeril's brand, Italian seasoning would work too)
Fresh Basil, chopped
Whole wheat spinach ravioli (or store bought frozen ravioli of your choice)
Salt and pepper, to taste

1. Heat olive oil in a big pot. Add in onion and saute until tender. Stir in garlic. Saute for a couple of minutes.
2. Add in vegetables. Saute until soft. About 5-7 minutes.
3. Stir in tomatoes and broth.
4. Add seasonings and simmer for 15-20 minutes.
5. Carefully drop in ravioli and cook until they float to the top, about 7-8 minutes.
6. Taste and season again if necessary. Serve while hot!