Tomato, Ravioli and Havarti Soup

Our dietitians' favourite

This is the Tomato, Ravioli and Havarti Soup recipe.

  • Prep: 15 min
  • Cooking: 15 min
Yields 6 Servings
tomato ravioli and havarti soup

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 onion minced
  • 2 cans (796 mL) tomatoes no salt added
  • 2 tbsp (30 mL) diced tomato paste no salt added
  • 1 pkg (340 g) meat ravioli
  • 1/2 cup (125 mL) Milk
  • 3 tbsp (45 mL) sun-dried tomato pesto or basil pesto
  • Salt and freshly ground pepper to taste
  • 4 oz (120 g) Canadian Havarti finely diced

Preparation

In a saucepan, melt butter and sauté onion 2–3 minutes. Add tomatoes and tomato paste. Let simmer 10 minutes, covered.

Meanwhile, cook ravioli according to instructions on packaging. Drain and reserve.

Purée the tomato mixture while adding milk and pesto. Season to taste with salt and pepper and reheat.

Divide tomato soup among bowls, add ravioli and garnish with Havarti cheese.

Tips

Cheese alternatives: Canadian Gouda, Cheddar, Mozzarella

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Nutrition

Nutritional Information

per serving
Energy: 329 Calories
Protein: 17 g
Carbohydrate: 31 g
Fat: 16 g
Fibre: 4.3 g
Sodium: 545 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 28 % / 312 mg
Vitamin C: 50 %
Vitamin E: 29 %
Iron: 26 %
Vitamin B6: 21 %