Easy Ravioli & Chard Soup Recipe | 30-Minute Comfort Food Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Wash the Swiss chard thoroughly. Separate the crunchy stems from the leafy greens. Finely chop the stems and roughly chop the leaves into bite-sized ribbons, keeping them in two separate piles.

In a large pot, heat a tablespoon of olive oil over medium heat. Add a diced onion and carrot and sauté for 3–4 minutes until softened and translucent.

Add the thyme and garlic and let it cook for a minute before adding the broth.

Bring the liquid to a gentle boil and let it cook until the carrots are tender.

Add your meat ravioli (or your preferred variety) to the boiling broth. Reduce the heat slightly and cook according to the package directions.

About 2 minutes before the ravioli is finished cooking, stir in the chopped chard stems. Let them simmer for a minute or two to soften slightly.

Add the chopped chard leaves to the pot. Stir gently for about 60 seconds until the leaves are wilted and bright green. Season with salt and pepper to taste.

Ladle the soup into bowls. While not mandatory, it is highly recommended to top each serving with a generous sprinkle of grated parmesan or pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens