Ravioli Soup

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We all have this moment. You come home from work and just the idea of cooking a meal makes you feel exhausted. Now, if you’re like me, you start thinking, “Ramen it is”. Apparently, I do this a lot and my husband was not a happy camper this Tuesday when I started doing my usual Ramen dance around the kitchen. I had to admit I was pretty tired of Ramen as well so I quickly looked through Foodgawker and found this quick yummy recipe for Tomato Soup with Tortellini from Iowa Girl Eats. I changed it up a bit to make it vegetarian and use up some ingredients in my fridge that were about to go rotten. It’s a one pot meal and it took literally 15 minutes – and I ended up with a happy husband and a full belly! I even had enough for leftovers for dinner the next day!

Cook Time: 15 Minutes                                                         Makes: 8 servings

1/2 tbsp vegetable oil
1/2 large onion, diced small
3 cloves of garlic, minced
1 14.5 oz can of Diced Tomatoes( I used Del Monte)
1 small tomato, diced
1 cup water
1/2 cup marinara sauce
2 tbsp fresh basil chopped
1/2 tbsp fresh chopped oregano
1/2 tbsp heavy cream (Optional)
salt and pepper
Ravioli ( I used a Pasta Prima’s Kale + Spinach Ravioli)
Shredded Italian cheese (Optional)
Toasted bread or croutons (Optional)

1. Heat the oil in a large saucepan. Once the oil is hot, add the onion and cook over low heat for about 2 minutes. Next, add the garlic and cook for another minute. I like to add the chopped basil and oregano now because I like the oil to be infused with the flavors. Only cook the herbs for a few seconds, otherwise, you risk them getting burnt.

2. Add the canned tomatoes, diced tomato, and stir. Let this cook for 2-3 minutes over medium heat.

3. Add the water and marinara sauce to the pot and stir. Let this come to a boil. Once it comes to a boil you have the option to keep the soup chunky or smooth. I like a smooth soup so I turned off the heat and used an immersion blender.

4. Once the soup is nice and blended turn on the heat to medium-high and stir in the heavy cream. Add salt and pepper to taste.

5. Let the soup come to a boil and then add the ravioli to the pot. The cook time for the ravioli might differ depending on brand so follow the directions on the package. Once the ravioli is cooked, serve in a bowl with some cheese sprinkled on top and toasted bread. Enjoy!

Tip: You might need to add more water as the soup boils, so add a tablespoon at a time until it’s the right consistency for you.

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