Italian Minestrone with Ravioli

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

At a Glance

  • Time: 30 minutes
  • Cuisine: Italian
  • Serves: 2
  • Flavor: Savory • Tomato-rich • Herby
  • Shop: Regular grocery Store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • ½ can cannellini or kidney beans, drained
  • Salt, pepper, and chilli powder to taste

Grocery Run

  • ½ package (9 oz) spinach or cheese ravioli
  • 1/2 medium onion
  • 3 cloves garlic
  • 1 tbsp grated Parmesan, optional
  • few basil leaves, optional

Choose any 3 Vegetables

  • Carrot, 1 medium
  • Green beans, 1 cup
  • Zucchini, ½ small
  • Baby spinach, 1 cup
  • Celery, 2 stalks

Directions

  • Prepare — Cook the ravioli for 2 minutes less than the package directions; drain and set aside. Dice the onion and mince the garlic. Drain and rinse the beans. Chop your chosen vegetables.
  • Sauté the Aromatics – Heat the oil over medium. Add onion and garlic and cook for 3–4 minutes. Stir in Italian seasoning and season with salt, chili powder, and black pepper.
  • Build the Broth – Add vegetable broth and diced tomatoes and bring to a gentle simmer.
  • Cook the Vegetables – Add firmer vegetables and simmer for 5 minutes. Add tender vegetables and cook another 3–5 minutes. Stir in the canned beans and spinach, if using, and cook for 2 minutes.
  • Serve – Divide the ravioli between two bowls and ladle the minestrone over it. Finish with Parmesan and basil if using.

Kitchen Tip

Have pasta sauce on hand? Serve some of the cooked ravioli with warm pasta sauce and basil for an easy second meal.