Italian Minestrone with Spinach Ravioli

Italy’s classic vegetable soup, made heartier with tender spinach ravioli.

About this Dish

Minestrone is a traditional Italian vegetable soup that varies from region to region and season to season. Rather than following a fixed recipe, it brings together vegetables, beans, tomatoes, and herbs into a hearty, comforting meal. This version replaces the usual pasta with store-bought spinach ravioli, creating a more substantial bowl while keeping the cooking simple.

At a Glance

  • Time: 30 minutes
  • Cuisine: Italian
  • Serves: 2
  • Flavor: Rustic • Tomato-forward • Herby

Ingredients

Pantry Basics

  • 2 tbsp Olive oil
  • 3 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 1/2 can (15 oz) cannellini or kidney beans, drained
  • 1 tsp dried Italian herb blend
  • Salt, chilli powder, and pepper, to taste

Grocery Run

  • 1 package (9 oz) store-bought spinach ravioli  or spaghetti
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • Celery, diced (2 stalks) (optional)
  • 1/4 cup grated Parmesan, for serving (optional)
  • few basil leaves (optional)

Choose any 3 Vegetables

  • Carrot, diced (1 medium)
  • Zucchini, diced (1 small)
  • Green beans, trimmed and cut into 1-inch pieces (1 cup) or frozen
  • Baby spinach, roughly chopped (2 cups)

Directions

  • Prepare the Ravioli – Bring a pot of water to a boil and cook the spinach ravioli or spaghetti according to the package directions less 1 minute. Drain and set aside.
  • Prep the Fillings – Dice the onion and celery, mince the garlic, and prepare your three chosen vegetables.
  • Sauté the Aromatics – Heat the olive oil in a large pot over medium heat. Cook the onion and garlic until softened, Add celery 2 minutes later, Saute total 3-4 minutes. Stir in the Italian herb blend and season with salt, chili powder, and black pepper.
  • Build the Broth – Add the vegetable broth, diced tomatoes, beans. Bring to a gentle simmer.
  • Cook the Vegetables – Add the firmer vegetables. Continue simmer for about 10 minutes, add softer vegetables except spinach and simmer until the vegetables are tender. Finally add spinach and simmer for 2 more minutes before turning heat off.
  • Serve – Divide the cooked ravioli between two bowls and ladle the minestrone over the top. Finish with grated Parmesan and fresh basil, if using.

Kitchen Tip

Have pasta sauce on hand? Warm it with a little chopped basil and serve some of the cooked spinach ravioli with the sauce. You can enjoy the ravioli two ways from the same package: in the minestrone and as a simple pasta dish.