American•comfort

Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

This soup is delightfully creamy, flavored with sweet sun-dried tomatoes and cheesy ravioli.

Ingredients

Quantities are shown as originally provided.

2 tablespoons oil from sun-dried tomato jar
1/2 cup oil-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 vegetable 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

1
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.
2
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.
3
Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute.