Italian Style Roasted Vegetable Soup with Mini Ravioli

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 350°F.

Chop carrots, onion, and garlic, and place them on a baking sheet.

Drizzle olive oil over the vegetables on the baking sheet.

Add Italian seasoning, salt, and black pepper to the vegetables.

Roast the vegetables in the oven for 1 hour, stirring after 30 minutes.

In a hot pan, cook sausage for 5 minutes on each side until caramelized.

Chop the cooked sausage into smaller pieces.

In a pot, combine chicken broth and crushed tomatoes; bring to a simmer.

Add homemade pesto and summer squash to the pot.

Let the mixture cook down while the vegetables are roasting.

After the vegetables are done roasting, add them to the pot.

Add spinach and mini ravioli to the pot and cook until the ravioli are tender.

Let the soup simmer for at least 30 more minutes to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens