Ingredients
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3 cups reduced-sodium beef broth
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3 medium potatoes, diced
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2 cloves garlic, minced
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1 (16 oz) bag frozen chopped spinach
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1 (9 oz) pkg fresh ravioli
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8 oz reduced-sodium deli ham slices (optional)
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1/2 cup sour cream (optional)
Steps
1
Bring beef stock to a simmer. Add the potatoes and simmer for 10 min. Mince 2 cloves garlic and add to soup along with spinach. Simmer 10 more min. Remove the pan from the heat. Puree with an immersion blender and season with salt and pepper.
2
Cook the ravioli according to package directions. Drain and divide among 4 soup bowls along with diced ham. Pour soup over ravioli and ham and top each bowl with a dollop of sour cream. Serve with crusty bread.
Tips
Make this vegetarian-friendly by omitting the ham and using vegetable stock.
