Tomato, Ravioli and Havarti Soup
Our dietitians' favouriteThis is the Tomato, Ravioli and Havarti Soup recipe.
- Prep: 15 min
- Cooking: 15 min
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
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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
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 % |
