Spinach and Ricotta Ravioli Soup

March 4, 2020

Happy Wednesday Lovely Humans!

Lately, I have been skipping a big breakfast and opting more for a healthy and wholesome lunch. This ravioli soup came to mind a few days ago, I wanted ravioli but I also wanted a more solid base with it so I could be full for longer. I am not a massive pasta eater and usually I opt for egg or rice noodles as they are lighter in content. But let's be honest, who doesn't love a good ravioli?!


How to know your ravioli is cooked and ready: 

1. It should have a soft and tender exterior. 

2. The packaging might say 3-4 minutes, but if you ravioli has not puffed in the middle and domed up then the inside is not tender and cooked through yet. 

3. Make sure your broth or water has just reached a boiling point and then add in your ravioli/tortellini.


*I left out quite a but of spices as I find the more spice I use, the worse my gut feels. If you feel the need to add in cumin or coriander powder, add it in after the onions have braised a bit. 


I hope you enjoy this recipe, it's great for a family meal and it is so quick to make it allows you to get on with other things throughout your day. 


Bon apetit!

Zorah xo



Recipe: Ravioli Soup



Half an onion

2 tsp. crushed garlic (leave out if you suffer from IBS)

1 tbsp. butter

1 tsp. Olive oil

2 cups of chicken stock

1 can of diced tomatoes

1 packet of Ravioli

Chopped coriander

Salt and Pepper to taste

1 handful of spinach/Swiss Chard

Feta or Parmesan cheese for topping

Half a can of coconut milk



In a warmed soup pot, add in the butter and olive oil and allow to melt. 

Then add in the onion and crushed garlic. Allow the aromas to come out and for the onion to become translucent. 

Boil some water and create a mixture with the stock and add that to the pot along with the diced tomatoes. 

Combine and allow the soup mixture to come to a boil and then let it simmer for 10-15 minutes. 

Thereafter, add in the ravioli and washed spinach and stir. 

Add salt and pepper at this point if needed.

Once the ravioli and puffed up and the spinach has wilted, add in the coconut milk, and stir. 

Top with chopped coriander and feta and enjoy. 
























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