Ravioli soup sounded like a good idea. Comfort food x 2? Pasta AND soup, in one dish. Kind of a total meal. Add some spinach and mushrooms and now we have the salad in it as well! How about adding dessert? No. That would just be cruel. Let’s eat that separately.
This was a fun soup to make and I had most of the ingredients, except for the ravioli which I never buy. I don’t think to buy frozen foods very often and my P.S. (Personal Shopper/hubby) only thinks to pick up a frozen lasagna once in awhile. It’s our freezer backup for times when we’re in the mood to turn on the oven and let it cook for us.
I started the soup recipe by heating oil in a large skillet and adding the chopped onions, red peppers and sliced carrots. I sautéed them until they were translucent and the carrots weren’t quite as firm, maybe about 10 minutes. This all went very quickly because I’d chopped the onions, peppers and carrots and bagged them the previous day at home. I was cooking at my sister’s when I stayed there recently.
Next I heated the chicken broth and can of diced tomatoes in a large dutch oven. I added the sautéed veggies and seasonings, and let it come to a boil. I turned it down to medium and let it cook for about 10 more minutes, until the carrots were nicely softened.
The recipe directed me to add the ravioli next, and let that cook for about 5 minutes until warmed. I added the turkey at the same time. The soup cooked for about 10 minutes and then I taste tested it for seasoning. I added a little more salt and pepper. Well, I grabbed a pepper shaker but hadn’t realized it was a blend of cayenne and black pepper. Who buys this stuff? I’d rather have them separate, but I was at my sister’s, as I said earlier. I probably used a little more cayenne than the recipe called for, but it wasn’t overly hot by any means.
Next the mushrooms went into the pot, followed by another 5 minutes of heating. The original recipe calls for porcini ravioli but since my grocery had limited choices in ravioli, I used white button mushrooms and frozen cheese ravioli. I could have omitted the mushrooms but I decided to keep them in to at least enhance the flavors in the broth.
Lastly I added the chopped spinach and once that was wilted and incorporated, I turned off the soup and let it set for about 5 minutes so the spinach could fully cook. Kale would be an excellent substitution here, to add that amazing fiber to the soup.
I served the soup in bowls, adding parmesan to each serving. It was such a different kind of taste! We loved it. The turkey was an unexpected flavor in what was mostly an Italian based soup. The mushrooms added to the broth flavors, but weren’t very noticeable otherwise. Spinach is so good in any soup and this one was perfect with it as an ingredient. I liked the little zip of heat the cayenne gave to the soup as well.
Unfortunately for me, I made the soup at my sister’s house and once the blizzard-covered roads were plowed I left for home. I didn’t try the soup the second day to see how it aged. I always love soups the second day, with their more blended flavors, don’t you?
I did notice as I stored it in a container that the remaining ravioli had soaked up a lot of the liquid so it almost wasn’t a soup anymore! But my sister said it was great, she loved the turkey in it, she was happy. Her hubby was impressed with the flavors in the broth, as well as the soup. It was a hit!
Mushroom Ravioli Spinach Soup
adapted from Lethally Delicious
1 tablespoon canola oil
1 medium onion, chopped (about 1 cups)
1 red bell pepper, chopped
4 cloves garlic, minced
1 large carrot, peeled and sliced (1 1/2 cups)
2 ribs celery, sliced (1/2 cup)
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
1 14-ounce can diced tomatoes, with juice
6 cups chicken or vegetable broth (I use a vegan chicken broth)
1 bag frozen cheese ravioli
6 ounces cooked turkey breast, cubed or shredded
8 oz mushrooms (I used white buttons)
6 ounces baby spinach, sliced into ribbons (4 cups)
Salt and pepper to taste
1/2 cup grated parmesan cheese (about 1 1/2 ounces)
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onions are translucent and the garlic is softened, another 3 minutes.
Add the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5 to 6 minutes.
Transfer the sauteed veggies to a large dutch oven. Add the tomatoes with their juices and the broth and bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
Add the ravioli and turkey and cook until the ravioli are almost cooked through, about 5 minutes.
Add the mushrooms and simmer for about 5 minutes. Add the spinach and cook for another minute or two.
Squeeze the lemon juice into the soup. Season to taste and serve sprinkled with the parmesan cheese.