Transform your weeknight dinner routine with this quick and easy minestrone and ravioli soup. Serving two, it delivers all the rich, comforting flavours of the classic Italian dish in just 25 minutes!
Minestrone and ravioli soup is perfect for those days and evenings when you want something wholesome and warming without the fuss. Just add crusty bread and you’re sorted.
Ingredients
Method
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, rosemary, carrot and celery for 5 minutes or until softened.
Add tomatoes, stock and sugar; season. Bring to the boil; cook for 5 minutes. Add ravioli, cook for 5 minutes or until ravioli is tender.
Divide minestrone soup and ravioli among bowls. Top with parmesan, chilli oil and parsley; accompany with bread.
Minestrone soup swaps
By using storebought ravioli as the hearty base, you’ll skip the lengthy simmering time. For a vegetarian option, use spinach and ricotta ravioli instead of beef ravioli. If you don’t have chilli oil, sprinkle the soup with a pinch of dried chilli flakes.
Make ahead tips
Want to save even more time? Start this minestrone and ravioli soup the morning or day before. Measure out the ingredients and store the perishable ones in the fridge. Hard vegetables can be cut on the morning of cooking; store covered with damp paper.
Can you freeze minestrone?
Yes, this easy minestrone freezes well, simply leave out the ravioli in step 2.
Thaw the frozen minestrone in the fridge overnight, then reheat in a saucepan and add ravioli to the pot to cook, if you like.
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