I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Heat oil in a large saucepan on medium heat. Saute onion, celery and garlic 3-4 mins, until vegetables are tender. Stir in tomato puree, 4 cups water and sugar. Bring to a boil on high heat. Reduce to low. Simmer, covered, 8-10 mins.
Meanwhile, cook ravioli in a large saucepan of boiling salted water according to package directions. Drain.
Add ravioli to soup. Simmer, uncovered, 4-5 mins or until tender. Serve topped with basil leaves and cracked black pepper.
ayer of frozen cheese filled ravioli over sauce;
drizzle 3
immer 30 minutes.
Add ravioli and cook, covered, at a
In a Dutch oven, brown ground beef; drain.
Add all ingredients, except for the Paremesan cheese and ravioli.
Bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Stir in the Parmesan cheese.
Cook ravioli according to package directions; drain and add to soup.
~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
eady to cook.
The soup: Combine chicken broth, spinach, carrots
Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
Slice squash in 1/2 lengthwise and then slice thinly widthwise.
Add ravioli and squash and cook till ravioli is done.
Garnish with Parmesan.
egetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally
f minutes, then add the ravioli and cook until tender, 3
Brown beef and onion in large pot.
Combine remaining ingredients, except pasta and cheese.
Bring soup to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Cook pasta in boiling water for 8 to 10 minutes; drain pasta.
Add to soup; also add Parmesan cheese.
Serve with additional Parmesan.
Use bulk sausage or remove the casings from the sausage and discard.
Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
In a kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings.
Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until the vegetables are tender.
Stir in the ravioli and heat through.
Garnish with parsley and Parmesan cheese.
Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
Add ravioli; reduce to simmer; cook gently 4 minutes.
Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve bowls and sprinkle with Freshly grated Parmesan Cheese.
In a large sauce pan combine water, tomato juice, beef broth, carrot, potato, onion, sugar, and salt. Boil. Reduce heat, simmer; covered until vegetables are tender (12 to 15 minutes). Gently stir in Ravioli and snipped spinach.
In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
Remove the sausage/garlic mixture from pot and set aside.
In pot over medium-high heat, heat broth and water to a boil.
Add the ravioli and cook 4-5 minutes or until tender.
Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
Stir in the spinach; cook until wilted, about 1 minute.
Sprinkle with Parmesan cheese and serve.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,