Five Cheese Ravioli Soup with Spinach & Spicy Ricotta

Five Cheese Ravioli Soup

with Spinach & Spicy Ricotta

20 MIN
$25.99 2 Servings
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From the Test Kitchen

This delicious, hearty soup features our five cheese ravioli, which you'll boil alongside spinach in our rustic tomato broth, then top it all with a dollop of creamy ricotta mixed with Calabrian chile paste.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Five Cheese Ravioli Soup with Spinach & Spicy Ricotta
Title
  • ¾ lb Five Cheese Ravioli
  • 1 cup Chicken Bone Broth
  • 1 8-Oz Can Tomato Sauce
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Mirepoix
  • 3 oz Baby Spinach
  • ¼ cup Grated Romano Cheese
  • 2 cloves Garlic
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Stir to combine. Heat to boiling on high.

3 Finish the soup & serve your dish

Once boiling, carefully add the ravioli and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli are cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Stir to combine. Heat to boiling on high.

3 Finish the soup & serve your dish

Once boiling, carefully add the ravioli and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli are cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy!

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