Okay so you can call me a weather freak. I love the changing of the seasons. I love that New York actually gets four seasons and that each is distinctive. I just saw this weekend the very first set of golden and crimson leaves and so I started to pull out my fall recipes along with our fall and winter clothes.
This soup is delicious and it wins my kids’ seal of approval. Even my husband, who claims that soup is not “chewy” enough to qualify as a meal has decreed that this soup has what it takes to make the dinner table cut. I admit, that it’s still a little too warm to start thinking about soup for supper, but cold weather is just around the corner!
Ravioli soup is a great weeknight supper too because it takes hardly any time to prepare. I can generally have this on the table in less than 30 minutes.
You will need:
2 cups water
1 cube chicken bouillon
1 pound frozen ravioli with spinach and ricotta
2/3 cup baby spinach leaves
2 fresh mushrooms, sliced
1/4 cup sliced carrot (to make this job easier I use a vegetable grater and add in carrot ‘shavings’)
1/2 cup frozen mixed peas and carrots
Diced tomatoes, drained well (I use the kind that have Italian seasoning in them).
1 tablespoon olive oil
salt and black pepper to taste
Directions:
In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook according to package directions, about 5 to 10 minutes, stirring occasionally. Add in the spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and diced tomatoes; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Serving Suggestions, Hints and Tips:
Serve this with garlic bread. My kids love to top the soup with parmesan cheese or grated mozzarella cheese.
Looking for more great recipes? Check out our first ever cookbook! More to come soon!
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z