Creamy Sun-Dried Tomato & Spinach Soup with Cheesy Ravioli

This soup is wonderfully creamy and infused with the taste of sweet sun-dried tomatoes and cheesy ravioli. To simplify preparation and boost the flavor of this quick soup, use the oil from the sun-dried tomatoes. If your sun-dried tomatoes aren't packed in oil, soak them in hot water for a few minutes, then continue with the recipe, substituting extra-virgin olive oil for the jar oil.

Ingredients

• 2 tablespoons oil from sun-dried tomato jar

• 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped

• 1 cup chopped white onion

• 1 teaspoons garlic paste

• 1 teaspoon salt-free Italian seasoning

• 1/4 teaspoon crushed red pepper

• 4 cups reduced-sodium vegetable broth

• 1 (9-ounce) package mini cheese ravioli

• 1 tablespoon almond or oat flour

• 1 tablespoon spring water

• 8 cups packed baby spinach

• 1/2 cup heavy cream

  
  

Directions

1. Heat sun-dried tomato oil in a large saucepan over medium-high heat. Add sun-dried tomatoes and onion; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in garlic paste, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in broth; bring to a boil over high heat. Add ravioli; cook, stirring occasionally, until al dente, about 5 minutes. Whisk cornstarch and 1 tablespoon water together in a small bowl; drizzle into the boiling soup. Cook, stirring, until slightly thickened, about 1 minute.

3. Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute.