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Roasted Red Pepper Ravioli Soup

A cozy and delicious soup combining the rich flavors of roasted red peppers, tomatoes, and garlic with tender ravioli, perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 pieces red peppers
  • 5-6 pieces tomatoes
  • 1 piece leek
  • 1 piece onion
  • 4 cloves garlic
Cooking Essentials
  • 2 tablespoons olive oil For drizzling over vegetables
  • to taste salt
  • to taste pepper
  • 4 cups stock Vegetable or chicken stock
Pasta
  • 8 oz ravioli
Optional Toppings
  • to taste cream For drizzle
  • to taste basil Fresh
  • to taste red pepper flakes Optional for extra kick

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. On a large baking tray, add the chopped leek, red peppers, tomatoes, onion, and garlic.
  3. Drizzle the vegetables with olive oil and season generously with salt and pepper. Mix everything to combine.
Roasting
  1. Roast in the oven for about 30 minutes, or until the vegetables are slightly golden. Stir halfway through for even cooking.
Blending & Cooking
  1. Once roasted, blend the mixture until smooth using a blender or immersion blender.
  2. Pour the blended mixture into a large pot and add the stock. Bring it to a gentle simmer.
  3. Add the ravioli and cook until they are tender, following the package instructions.
Serving
  1. Serve the soup hot in bowls with a drizzle of cream and a sprinkle of fresh basil, adding crushed red pepper flakes if desired.

Notes

Let leftover soup cool completely before transferring to an airtight container for storage. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. For a thicker soup, blend longer or add more ravioli.