Ravioli Soup with Mushrooms

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8oz mushrooms, sliced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (9oz) cheese ravioli
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until the onion is translucent.
2. Add sliced mushrooms and cook until they have released their moisture and begin to brown, stirring occasionally.
3. Add diced tomatoes, vegetable broth, basil, oregano, salt and black pepper.
4. Bring the soup to a boil, then reduce heat and let it simmer, covered, until the mushrooms are tender and the flavors have developed, around 15 minutes.
5. Stir in the cheese ravioli and spinach, and cook until the ravioli are tender and the spinach has wilted, around 5 minutes.
6. Divide the soup among serving bowls and sprinkle with grated Parmesan cheese.

Serving suggestions:

• Enjoy hot with slices of crusty bread.
• It pairs well with a side salad or roasted vegetables for a complete meal.

Verdict:

This ravioli soup with mushrooms is a comforting, hearty, and flavorful bowl of soup that is perfect for a cold and dark evening. The combination of tender mushroom, juicy tomatoes, and delicate ravioli all bathed in a rich, flavorful broth is simply irresistible. Try this recipe for an easy and delicious weeknight dinner or a cozy weekend lunch.