Sunday, 23 April 2017

Ravioli Soup

I haven't posted with any regularity since February 2015. Life happened - big things. We had another little Ladybug (I'll introduce Little Bee later), we moved, we changed careers. Life kind of went upside down for a while, but I'm feeling the inspiration and need to return to the things that bring me joy. That and I keep having to unsuccessfully try to remember how I made that recipe that I didn't write down here in my virtual cookbook!

So here's the inspiration that has changed things as I lay awake in the dark well past my bedtime last night, thinking about food...mmm...that would taste really good, I need to make it and write it down! Time to find the camera and blog again! This ravioli soup is inspired by the classic hamburger soup with a little italian pasta twist. A lovely hearty cozy meal, an easy crowd pleaser, and perfect make-ahead/freezer meal for busy people.

Ravioli Soup

2 Tbsp Olive Oil
1 lb Ground Beef
1 large Onion, diced
2 cloves Garlic, minced
1 Cup Carrots, diced
1/2 cup Celery, Chopped
4 Cups Beef Broth
4 cups Water (or beef broth if you want more flavour)
28 oz can Diced Tomatoes
1/4 cup Bread, cubed in small pieces (add more if you like it less soupy and more stewy)
1/4 cup Parmesan Cheese, grated
2 Tbsp Maple Syrup (the good kind, or substitute honey, sugar or another sweetener to taste)
2 tsp Italian Seasoning Mix (or 1 tsp dried Basil, 1/2 tsp dried Oregano, 1/2 tsp dried Thyme)
1/4 cup fresh Parsley, chopped
Fresh Ravioli, Family Sized packaged (I used beef for this recipe)

Brown Beef in a large soup pot. Once brown, add onion, garlic, carrots and celery and cook until tender. Add in beef broth, water and diced tomatoes and bring to a boil, lower temperature to a simmer. Add in bread, parmesan cheese, maple syrup, seasoning and parsley and let cook for 5 minutes until all the flavours combine.  Just before serving add fresh ravioli to the soup base and cook as long as the package instructs.

This soup is perfect for a make ahead meal or to have in the freezer. If freezing this soup, don't add the ravioli until serving time as it soaks up the liquid and becomes mushy. Better to add fresh ravioli just before serving.

mmm. Perfect make ahead meal with Aged Cheddar Biscuits or Grandma's Dinner Buns!


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