Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
• STEP 2.Add the tomatoes, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Using an immersion blender or regular blender, blend the soup until smooth and creamy. Return to the pot and stir in the spinach.
• STEP 4.Meanwhile, cook the ricotta ravioli according to package instructions. Drain and set aside.
• STEP 5.To serve, ladle the creamy tomato soup into bowls and top with a few ricotta ravioli. Garnish with fresh basil leaves, if desired.
• STEP 6.Enjoy the soup hot and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a smoother soup, you can strain it through a fine mesh sieve after blending.
• Feel free to add other vegetables like carrots or bell peppers for extra flavor and texture.
• If you don't have ricotta ravioli, you can use any other type of pasta or even croutons as a topping.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.