Description
Indulge in the comforting flavors of Roasted Red Pepper Ravioli Soup, a creamy and smoky delight that’s perfect for any gathering. This easy-to-make soup combines roasted red peppers and cheesy tortellini for a dish that feels gourmet yet is simple enough for weeknight dinners. With rich textures and fresh spinach included, it’s sure to impress your family and friends alike. Whether served as a main course or appetizer, this soup will warm hearts and satisfy cravings.
Ingredients
Scale
- 10 ounces refrigerated tortellini (cheese or chicken)
- 3 tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 large red bell peppers
- 1 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 2 cups fresh spinach leaves
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook tortellini according to package instructions; drain and set aside.
- Broil halved red bell peppers until charred (about 10 minutes). Steam in a plastic bag for 10 minutes, then peel.
- Sauté onion and garlic in melted butter until fragrant; blend with peeled peppers until smooth.
- In a skillet, combine the blended mixture with chicken broth, salt, pepper, and heavy cream. Stir in fresh spinach and cooked tortellini.
- Top with reserved parmesan cheese and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: MAIN DISH
- Method: Blending/Sautéing/Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg