Almost three years ago I made this wonderful Tortellini en Brodo that was amazing and my whole family loved it. Yes, even my picky little first grader. Sometimes the most simple meals are the ones that my family and I adore the most. ...Though for different reasons, of course. I enjoy the simple recipes because I spend less time in the kitchen while my family enjoys them for their distinct and fresh flavors.
This Spinach & Artichoke Ravioli en Brodo was definitely inspired by that one from a few years ago, but it is even more simple with only 6 ingredients and yet just as much flavor (if not more!) This is a light soup that still somehow manages to be rather hearty. Those big beautiful green ravioli soak up that wonderful broth and all of the flavors that go along with it.
To make this simple and fresh soup I started out with a couple of my favorite Buitoni products. I decided to try out their new Three Cheese Asparagus Ravioli. Look at that gorgeous bright green color! The three Cheese Asparagus Ravioli, just like all of Buitoni's pasta, is made with fresh, vibrant ingredients with contemporary flavors that are still authentically Italian.
The broth is given more depth of flavor and is quickly developed by using the Buitoni Pesto with Basil. It's already got the herbs and flavors that I'm looking for incorporated into it, so it saves me all the time of prepping the individual ingredients myself. Done and done!
Other than that, there's some onion, celery, and a couple of handfuls of fresh baby spinach tossed in to create this well rounded and colorful soup.
I'll be honest in saying that sometimes on my more long-winded meals, I ended up so exhausted by the process of cooking that I'm hangry by the time dinner is actually ready. Dinner time is a special time and I want to create a dinnertime experience that makes me feel proud to serve while also being able to sit down and enjoy it. Buitoni pastas and sauces allow me to do just that!
As you can see, this isn't your typical pasta. It's a helpful ingredient that you can use to create a delicious dinner while also still being wholesome.
Let this simple and fresh pasta can inspire you to explore your own creativity at dinner time. What's one of your favorite things to make with Buitoni pastas and sauces?
Spinach & Artichoke Ravioli en Brodo
Servings: 8 • Size: About 1 1/2 Cup • Calories: 322.9 • Fat: 15.5 g • Saturated Fat: 6.9 • Carb: 31.1 g • Fiber: 2.7 g • Protein: 13.5 g • Sugar: 5.2 g • Sodium: 1243.0 mg
1 Yellow Onion, Chopped
2 Celery Stalks, Sliced
10 C. Reduced Sodium Chicken Broth
3 1/2 Oz. Buitoni Pesto with Basil
18 Oz. Buitoni Three Cheese Asparagus Ravioli
3 Oz. Fresh Baby Spinach
Place the yellow onion and celery into the bottom of a large soup pot along with about 1/4 C. of the broth.
Cook over a medium-high heat for about 5 minutes or until the vegetables are tender.
Once the veggies are cooked, add in the rest (9 3/4 C.) broth into the pot along with 3 1/2 Oz of Buitoni Pesto with Basil; bring it all to a boil.
I love that Buitoni is so fresh! This freshly made pasta with fresh ingredients gets you closer to dinner. It's so versatile and allows me to create a vibrant meal that also maximizes my time without sacrificing quality.
Add the 18 Oz. Buitoni Three Cheese Asparagus Ravioli to the pot and allow it to cook according to the package directions (about 5-7 minutes.)
Once the ravioli is done remove the pot from the heat and add in the 3 1/2 Oz. baby spinach, allowing it to wilt in the soup.
Serve right away and enjoy!
I sprinkled mine with just a touch of grated parmesan on the top. Yum.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.