Description
Roasted Red Pepper Ravioli Soup is a creamy, comforting dish that combines the bold flavors of roasted red peppers with cheesy tortellini and fresh spinach. This quick-to-make soup is perfect for busy weeknights or special occasions, delivering both satisfaction and nutrition in every spoonful. With its rich, velvety broth and delightful textures, this recipe is sure to become a family favorite. Serve it with freshly baked bread or a light salad for a complete meal that impresses without requiring extensive effort.
Ingredients
Scale
- 10 oz refrigerated tortellini (cheese or chicken)
- 3 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 large red bell peppers
- 1 cup low-sodium chicken broth
- ½ cup heavy whipping cream
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh parsley and grated parmesan cheese for garnish
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- Broil halved red bell peppers until charred; steam in a bag for 10 minutes, then peel.
- Sauté onions and garlic in butter until fragrant; blend with roasted peppers until smooth.
- Combine blended mixture with chicken broth, cream, and spinach in a skillet; add cooked tortellini and season.
- Serve garnished with parsley and parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Broiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg