Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 large carrot, sliced into coins
- 1 pound ground turkey
- Salt and fresh ground black pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 package (20 ounces) fresh cheese ravioli
- 6 cups fresh baby spinach
- 2 cups half and half or heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
Instructions
- Heat olive oil and butter in a large stock pot or Dutch oven over medium heat. Add onion and carrot; cook for 3 minutes.
- Add ground turkey and cook until browned. Drain excess grease if necessary.
- Stir in garlic, basil, and oregano; cook for 2 minutes until fragrant.
- Add crushed tomatoes and chicken broth. Bring to a boil.
- Stir in ravioli and cook about 6 minutes, or until ravioli are just tender.
- Add chopped spinach and cook 2 minutes until wilted.
- Slowly stir in half and half or cream, then return to a simmer.
- Stir in Parmesan cheese. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with additional Parmesan cheese before serving.
Notes
- Use fresh or frozen ravioli as preferred; adjust cooking time accordingly.
- Substitute ground chicken or beef for turkey if desired.
- For a richer soup, use heavy cream instead of half and half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg