Saturday, December 5, 2009

Ravioli Soup

I saw a recipe for this in Once a Month Cooking and decided to try it. The recipe seemed alright, but didn’t have enough veggies in it for my liking, so I added a few things as I went along and omitted others.

I made a large batch of soup, and before it was done froze half for another night. It didn’t involve any extra work as I was making it already which was great. You could also just make it and freeze all of it as it is quick to pull together.

Ravioli Soup (Makes 1 supper, + leftovers, and 1 meal for the freezer)

1 lb lean hamburger
1 medium onion
½ green pepper
½ red pepper
1 lg. carrot
1 cup shredded zucchini ( I used frozen)
2 tsp minced garlic
1 28oz can crushed tomatoes
1 28 oz can diced tomatoes
1 cup chicken stock
1 tsp onion powder
1 tsp garlic salt
½ cup chopped fresh parsley
1 tbsp basil
1 tbsp oregano
pinch of sugar
1 family pack ravioli
Parmesan cheese

1.In a pan, brown the hamburger (I do this in my dutch oven so I don’t have to switch pots). When the meat is brown, add the onions, peppers, carrots and garlic, and sauté until the veggies are starting to soften and onions are translucent.
2.Add the zucchini, tomatoes, chicken stock, spices, and sugar to the pot. Allow to simmer together for 10 minutes. (At this point I always taste it and see if I want to add more seasoning, as it sometimes depends on the tomatoes used). At this point I remove ½ the pot into a freezer container and it goes into the freezer. When you want to have it for supper, thaw the soup and pick up the directions at step 3.
3.Allow to cook and simmer for 30 minutes. During the last 10 minutes of cooking, cook the ravioli according to the package directions. Once they are cooked add them to the soup. (if the soup is too thick you can add water or chicken stock to thin it.)
4.Ladle soup into bowls and top with Parmesan cheese.

This is a great soup, with lots of veggies. If you use the low sodium tomatoes, it is a great meal. To make it a vegetarian meal simple don’t add the ground beef to the soup and use a cheese ravioli.

Owen and I both loved this soup and I can’t wait to take the rest out of the freezer next week.

1 comment:

Anonymous said...

Yummers. This sounds really good. They have some really nice ravioli at the Italian grocer. I bet this would be good with the tuscan vegetable.