Creamy Sun-Dried Tomato & Spinach Soup with Ravioli

• doses: 4 servings
• tempo total: 20 minutes

Ingredientes

2 tablespoons oil from sun-dried tomato jar

1/2 cup oil-packed sun-dried tomatoes, coarsely chopped, plus 2 tablespoons oil from the jar

1 cup chopped yellow onion

2 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 cornstarch

1 tablespoon water

8 cups packed baby spinach

1/2 cup heavy cream

1 tablespoon lemon juice

Instruções

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.

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. Remove from heat.

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

Informação Nutricional

• Calorias: 358 kcal
• Gordura Total: 24 g
• Gordura Saturada: 10 g
• Gordura Insaturada: 12 g
• Gordura Trans: 0 g
• Colesterol: 49 mg
• Sódio: 463 mg
• Carboidratos Totais: 29 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 6 g
• Proteína: 10 g