Name: Tomato and ravioli soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 sliced celery stalk; 2 clove garlic, crushed; 700 gram bottle passata; 4 cup water; 2 teaspoon sugar; 375 gram packet fresh spinach and cheese ravioli; basil leaves; cracked black pepper, to serve

Tomato and ravioli soup

Serves 6

Prep

Cook

20M

Total

25M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 sliced celery stalk

2 clove garlic, crushed

700 gram bottle passata

4 cup water

2 teaspoon sugar

375 gram packet fresh spinach and cheese ravioli

basil leaves

cracked black pepper, to serve

Method

1.In a large saucepan, heat oil on medium. Saute onion, celery and garlic 3-4 minutes, until vegetables are tender. Stir in passata, water and sugar. Bring to the boil on high. Reduce to low. Simmer, covered, 8-10 minutes.

2.Meanwhile, bring a large saucepan of salted water to the boil. Add ravioli; cook according to packet directions. Drain.

3.Add ravioli to soup. Simmer, uncovered, 4-5 minutes or until tender. Serve topped with basil leaves and cracked black pepper.

Tortellini can be used in place of ravioli, if preferred. Add a few sliced black olives and a little shaved parmesan, if desired.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%