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Ravioli Vegetable Soup

Serve with thick slabs of crusty garlic bread.

Ingredients
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1-1/2 teaspoons sea salt
  • Several grinds fresh pepper
  • 1 teaspoon dried Italian seasoning
  • 3 garlic cloves minced
  • 1 quart low sodium chicken broth or vegetable broth
  • 2 cups water and more if needed
  • 1 16-ounce can small white beans, drained and rinsed
  • 1 14.5-ounce can petite diced tomatoes
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 1 9-ounce package uncooked fresh cheese-filled ravioli (mini size is best but regular-sized will do; or substitute tortellini)
  • 1 zucchini chopped into small cubes
  • 2 cups coarsely chopped spinach
Instructions
  1. Heat oil in large Dutch oven over medium-high heat. Add onion, carrots, celery, sea salt, and pepper. Sauté 5 minutes or until tender, stirring often.
  2. Add Italian seasoning, garlic, beans, diced tomatoes, artichoke hearts, broth, and water.

  3. Bring to a boil then add the zucchini and the mini ravioli (or tortellini) and cook according to package directions, generally 4 to 5 minutes. Stir often. If the ravioli absorbs too much of the soup liquid, add additional hot broth or water as needed.

  4. Remove from heat and add spinach, stirring to wilt. Season with additional salt and pepper if desired.
  5. Store leftovers in the refrigerator for up to 4 days. Thin soup with additional broth as needed when reheating.