Spring Green Ravioli Soup
This Spring Green Ravioli Soup is the perfect way to celebrate the season. With tender ravioli swimming in a light, herby broth, plus fresh asparagus, peas and baby spinach, every spoonful is full of vibrant flavour.
The addition of pesto adds a fragrant, garlicky kick that makes the soup taste like something straight out of an Italian kitchen.
Best of all, it’s ready in just 20 minutes, making it ideal for busy weeknights when you want something nourishing, colourful and downright delicious.
INGREDIENTS
500 g ravioli (your choice of filling)
100 g baby spinach
200 g green peas
200 g asparagus, trimmed and cut into bite-sized pieces
2 litres stock of choice
4 tbsp jarred pesto
Fresh parsley, to serve
METHOD
In a large stock pot, bring the stock to a rolling boil. Add the peas, asparagus, and spinach. Cook for about 1 minute until just tender and bright green.
Add the ravioli and pesto to the pot. Cook for another 2–3 minutes, or until the ravioli is tender and cooked through.
Ladle into bowls, sprinkle with fresh parsley, and serve immediately.
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