Rustic Ravioli Stew

Cozy up with a bowl of hearty and flavorful Rustic Ravioli Stew, a one-pot wonder that brings together wholesome vegetables, tender cheese ravioli, and a rich tomato-infused broth. Bursting with the comforting flavors of fire-roasted tomatoes, zucchini, carrots, and baby spinach, this stew is elevated with Italian herbs and a touch of Parmesan for the perfect finishing touch. Ideal for busy weeknights, this quick and easy recipe comes together in just 45 minutes, making it a family-friendly favorite. Serve it with fresh parsley and some crusty bread for a satisfying and rustic meal that feels like a warm hug in every bite. Keywords: Rustic Ravioli Stew, vegetable stew with ravioli, hearty one-pot meal, quick dinner recipe, comfort food with vegetables.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 1 14-ounce can canned fire-roasted diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 18 ounces cheese ravioli (fresh or frozen)
• 3 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 grated Parmesan cheese (optional, for serving)
• 0 fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil, followed by the diced onion. Sauté for 3-4 minutes until the onion is soft and translucent.

Step 2

Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Stir in the diced zucchini and canned fire-roasted tomatoes, including their juice. Cook for 2 minutes to let the flavors meld.

Step 4

Pour in the vegetable broth and add the dried Italian seasoning, bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Step 5

Once boiling, reduce the heat to a gentle simmer. Cook uncovered for 15 minutes, allowing the vegetables to become tender and the flavors to develop.

Step 6

Add the cheese ravioli to the pot and cook according to the package instructions, usually 3-5 minutes or until the ravioli float to the top and are tender.

Step 7

Stir in the baby spinach and cook for 1-2 minutes until wilted. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 8

Remove the bay leaf before serving. Ladle the stew into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.

Nutrition Facts

Serving size	(3038.3g)

Amount per serving	% Daily Value*
Calories	2131.9

Total Fat 74.1g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 6.9g
Cholesterol 131.6mg	0%
Sodium 9006.1mg	0%
Total Carbohydrate 306.2g	0%
Dietary Fiber 47.3g	0%
Total Sugars 60.7g
Protein 81.3g	0%

Vitamin D 0IU	0%
Calcium 1213.6mg	0%
Iron 27.8mg	0%
Potassium 5540.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 14.7%

Carbs: 55.2%