Sunday, August 10, 2008

Ravioli Soup

This is one more from my recovery period... and again - the leftovers were frozen before pictures could be taken.

Ravioli Soup
Courtesy of Angela

1 lb lean ground turkey
1/4 c. grated Parmesan cheese
3/4 tsp. onion salt
1 tsp. minced garlic
1 tbsp. olive oil
1 1/2 c. finely chopped onion
1 28 oz. can Italian-style crushed tomatoes in puree
1 6 oz. can tomato paste
1 14.5 oz. can beef broth
1 c. water
1/2 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried parsley

1 13 oz. package plain ravioli w/o sauce (in fridge section near pizza toppings & Luncheables)
salt & grated Parmesan cheese

Cook the ground turkey in a large pot until browned, about 15 minutes. Drain the fat. Combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freeze.

To prepare for serving, thaw soup and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 min.; stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.


She also gave us a yummy salad to go with this that had mixed greens, dried cranberries, and carrots in it...
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Kelley with Amy's Angels said...

This sounds so good!

Renee said...

OK I know what I will be making for supper. This sounds like a great way to use ravioli, but I think might try it with tortellini, since I know i have some in the freezer. Thanks for the recipe:)


randi said...

I love ravioli! I think I might make this for tonight---as long as i have everything!

Vickie said...

We love soup and ravioli! Can't wait to try it! Thanks!

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