Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- Salt to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3/4 teaspoon Italian seasoning
- 1/3 cup tomato paste
- 4 1/2 cups vegetable broth
- 12 ounces cheese ravioli fresh or frozen
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese plus extra for serving
- Freshly ground black pepper to taste
- Fresh basil leaves chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt. Sauté until the onion is soft and translucent, about 3 to 4 minutes.
- Add the dried basil, oregano, Italian seasoning, and tomato paste. Sauté for 1 to 2 minutes until the tomato paste deepens in color, enhancing its rich flavor.
- Pour in the vegetable broth and bring the mixture to a boil. Add the cheese ravioli, and then reduce the heat to a simmer. Cook for about 5 minutes, or until the ravioli are tender.
- Stir in the baby spinach and grated Parmesan cheese. Allow the spinach to wilt for about 1 minute. Taste and adjust the seasoning with salt and pepper. Add more broth if more liquid is needed.
- Garnish with extra Parmesan cheese and fresh basil.
