This soup is delightfully creamy and flavored with sweet sun-dried tomatoes and cheesy ravioli.
We use oil from the sun-dried tomatoes to keep prep simple and enhance the flavor of this quick soup.
Stir in broth; bring to a boil over high heat.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Add ravioli; cook, stirring occasionally, until al dente, about 5 minutes.
Whisk cornstarch and 1 tablespoon water together in a small bowl; drizzle into the boiling soup.
Cook, stirring, until slightly thickened, about 1 minute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
