• Leigh

Tired of Cooking? Make Ravioli Soup for Supper

I don't know about you, but I'm tired of cooking! And I like to cook! Yes, even during a pandemic, there's the take-out food option, but that's expensive and not especially healthy. Plus, someone has to go out and get the food when delivery isn't an option (and it generally isn't for me). So, sometimes when I've had enough of cooking dinner, I go for the "soup for supper" option. Yes, I do have to make the soup, but the soup I'm offering up to you today, Ravioli Soup, is simple to do, doesn't take long, and holds up well on the stove if you decide to take a nap, read your book, or maybe do your evening workout before dinner (so you can have your ice cream later with no, or at least less, guilt!). The soup is meatless but filling. Serve it with a salad and/or a toasted cheese sandwich, and you've got quite a nice supper. The soup has plenty of veggies in it, but mostly not the type that require a lot of chopping. Shelf-stable ravioli provide bite-size yum and help thicken the soup. Don't have ravioli? That's okay. Substitute tortellini or whatever pasta you do have. This is supposed to be--and is--a low stress, high taste soup for supper. Enjoy!


Quick Soup with Ravioli, Tomatoes, Onions, Spinach, and Sour Cream
Tired of Cooking? Make Ravioli Soup for Supper

Ravioli Soup -- Makes about 3 quarts


1 tablespoon of olive oil

1 medium/large chopped onion

1/2 teaspoon of salt, plus extra

1/4 teaspoon of pepper

1 teaspoon of Italian herb seasoning

1 teaspoon of dried basil

1/2 teaspoon of garlic powder

32 ounces of low-sodium chicken broth (or use veggie, if you'd prefer)

1 28-ounce can of crushed tomatoes

1 tablespoon of balsamic vinegar

2 bay leaves

1 15-16-ounce package of shelf-stable bite-sized cheese ravioli (I use Aldi's, which is

cheap and good)

1 10-ounce package of frozen chopped spinach

1 cup of light sour cream

Shredded Italian-style or Parmesan cheese (optional, but good)

Salad croutons (optional, but good)


Heat the oil in a large soup pot over medium heat. When the oil shimmers, add the onion and saute it for about 5 minutes. Add the 1/2 teaspoon of salt, pepper, Italian herbs, basil, and garlic powder and keep sauteing the mixture for a few minutes more until the onion is tender. Add the broth, crushed tomatoes, balsamic vinegar, and bay leaves and bring the mixture to a boil. Add the ravioli, stir well, and reduce the heat to a simmer. Partially cover the pot and let the soup simmer for 15-20 minutes or until the ravioli are tender. Stir in the frozen spinach and bring the mixture back to a simmer, stirring the soup periodically. Turn off the heat, fish out and discard the bay leaves, and stir in the sour cream. Add salt to taste. You can let the soup sit on the stove on low heat for 30-60 minutes to keep it warm (but don't let it come back to a boil) until you're ready to serve it or serve the soup immediately. If you'd like, serve the soup in bowls and top the soup with a little shredded Italian-style or Parmesan cheese and a few croutons for crunch.


Quick Soup with Ravioli, Tomatoes, Spinach, and Sour Cream
Tired of Cooking? Make Ravioli Soup for Supper

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