This simple ravioli soup takes 30-45 minutes to make and holds well on the top of the stove for latecomers. The soup is meatless but filling, and if you really want, you can add meat. I've been known to toss in leftover chopped chicken or beef. Serve the soup 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--mostly the type that don't 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. Of course, any leftovers also make great lunches. Enjoy!
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.
