Ravioli soup with minced meat and spinach

Ingredients for 4 servings:

• 2 onions
• 1 tbsp olive oil
• 250 g minced meat, mixed
• 500 g tomatoes, pureed
• 100 ml vegetable stock
• some salt
• some pepper, mixed, from the mill
• 100 g baby spinach, fresh
• 250 g ravioli, fresh, with cheese filling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the onions, halve them, and dice them finely. Heat the olive oil in a pan and fry the minced meat until crumbly. Add the diced onions and fry for about 3 minutes. Pour in the passata and vegetable stock and season with a little salt and a few turns of freshly ground pepper. Bring the soup to a boil, then cover and simmer for about 10 minutes. Sort the spinach, wash it, and drain well. Add the ravioli to the soup and simmer for about 4 minutes. Stir in the spinach and let it wilt briefly. Season the soup with a little salt and a few turns of freshly ground pepper and serve in soup bowls. Serve with fresh baguette or ciabatta.