🍽️ Vegetable Ravioli Soup

Name: Vegetable Ravioli Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g carrots; 1 stalk leek; 3 stalks celery; 1 yellow zucchini; 150 g green peas (frozen); 800 ml vegetable broth; 400 g ravioli (your choice, e.g. with ricotta-spinach filling, refrigerated section); salt; pepper (from the mill); 2 tbsp basil (for garnishing); 2 tbsp freshly grated parmesan

346 kcal · 30 min · 4 servings

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Ingredients

150 g carrots
1 stalk leek
3 stalks celery
1 yellow zucchini
150 g green peas (frozen)
800 ml vegetable broth
400 g ravioli (your choice, e.g. with ricotta-spinach filling, refrigerated section)
salt
pepper (from the mill)
2 tbsp basil (for garnishing)
2 tbsp freshly grated parmesan

Instructions

1. Peel the carrots and slice them into rounds.
2. Cut the leek lengthwise, rinse it, and slice it into rings.
3. Wash the celery, remove tough parts, and slice it.
4. Wash the zucchini, halve it lengthwise, and slice it thinly.
5. Let the peas thaw.
6. Bring the broth to a boil in a pot.
7. Add the prepared vegetables to the boiling broth.
8. Season the soup with salt and pepper.
9. Simmer the soup over medium heat for 15 minutes.
10. Add the ravioli to the soup.
11. Let the ravioli cook in the soup for 5 minutes.
12. Taste the soup and adjust seasoning if needed.
13. Ladle the soup into pre-warmed bowls.
14. Garnish the finished soup with fresh basil and grated Parmesan.
15. Serve the soup hot.

Nutrition per serving

kcal: 346
Protein: 21 g · Fett/Fat: 11 g · Carbs: 40 g