Sun-Dried Tomato & Spinach Soup with Ravioli

Ingredients:

• 1 cup yellow onion, chopped
• 2 teaspoons garlic paste
• 1/2 cup oil-packed sundried tomatoes, chopped + 2 teaspoons olive oil from jar
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning 
• 1 package mini cheese ravioli
• 4 cups vegetable broth (reduced sodium)
• 1 Tablespoon water
• 1 Tablespoon cornstarch
• 8 cups baby spinach
• 1 Tablespoon lemon juice
• 1/2 cup heavy cream

Instructions:

1. In a large saucepan over medium-high heat, add in the olive oil from the sundried tomatoes. 
2. Add in the sun-dried tomatoes and onions and cook, stirring occasionally, until the onion is translucent (about 3 minutes). Stir in Italian seasoning, garlic paste and crushed red pepper and cook, stirring constantly, until fragrant (about 1 minute).
3. Stir in the vegetable broth and bring to a boil on high heat. Add ravioli; cook, stirring occasionally, until al dente, about 5 minutes.
4. Whisk in the 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.
5. Next, add in the spinach, lemon juice and heavy cream, stir until spinach is wilted.
6. Serve and enjoy!

Nutrition Information:

Serving Size: 1 2/3 cups

Calories: 304

Fat: 21 g

Carbohydrates: 26 g

Fiber: 4 g

Sodium: 507 mg

Sugar: 6 g

Protein: 5 g