"Bites of oozing cheese from warm pasta in your vegetable soup? Your mouth’s watering, isn’t it. That’s the delectable genius of this soup that’s hardy enough to fill you post-game while you wait for the parking lot to empty."
1 tablespoon olive oil
1 onion, chopped
3 carrots, chopped
3 celery ribs, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
pinch crushed red pepper flakes
5 cups chicken broth, plus more if needed
1 10-ounce package fresh four-cheese ravioli or any flavor
2 cups coarsely chopped spinach or escarole
2 tablespoons sliced fresh basil
salt and pepper, to taste
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes, or until the vegetables begin to soften. Add the flour and cook for 1 minute, or until it is no longer white and powdery. Stir in the tomato paste, red pepper flakes, and broth.
Bring the soup to a boil, reduce the heat, and simmer for 10 minutes.
Stir in the ravioli and simmer using the cook times on the package directions as your guide. Add more broth if the soup seems too thick.
Just before serving, add the spinach and basil, and season to taste with salt and pepper. Ladle into four bowls and serve.