Creamy Tomato Ravioli Soup
This 5-ingredient ravioli soup recipe is a great way to use up pantry and freezer ingredients - can be gluten free and vegan, easy lunch or dinner! Great to serve with a side salad and a thick slice of homemade garlic bread.
Servings: 3 servings
Calories: 52kcal
Cost: $3
Ingredients
- 1 (12 ounce) package Ravioli I used cheese
- 2 cups tomato sauce
- 1 cup milk of choice
- 1 teaspoon Italian seasoning
- Parmesan Cheese to top
- Sea salt & Black Pepper to taste
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- Heat the tomato sauce over medium heat until it begins to bubble. Stir in the milk and Italian seasoning, and bring to a simmer. Add the ravioli to the sauce and cook until ravioli are headed all the way through.
- Top with plant based parmesan cheese. Taste, and add salt or pepper as desired. Store leftover soup in an airtight container for up to 3 days.
Notes
Dietary Modifications
For a vegan version: use a plant-based ravioli, milk, and tomato sauce.
For a gluten free version: make sure the ravioli and tomato sauce are certified gluten free.
For vegetarian: choose a meatless ravioli.
For omnivore: go wild and use what ever you like!
For a vegan version: use a plant-based ravioli, milk, and tomato sauce.
For a gluten free version: make sure the ravioli and tomato sauce are certified gluten free.
For vegetarian: choose a meatless ravioli.
For omnivore: go wild and use what ever you like!
Nutrition
Calories: 52kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 966mg | Potassium: 541mg | Fiber: 3g | Sugar: 7g | Vitamin A: 707IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg