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.
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.
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.
day.).
2. FINISH SOUP Remove bones from slow cooker
s soft. Stir in undiluted soup, paste and stock. Bring to
Preheat oven to 375. Stir soup, veggies and ravioli together and pour into 9 x 13 casserole. cover with foil and bake 30 min. Remove, stir, sprinkle with cheese and bake uncovered for 30 min
our GH heat a medium soup pot over medium-high heat
In a large saucepan, heat the oil on high. Saute the bacon, 1-2 mins, until lightly golden. Reduce the heat to medium. Add the carrot, celery, onion and garlic and saute for 2-3 mins, until onion is tender.
Stir in the stock and tomatoes. Bring to a boil on high. Add the beans, pasta and zucchini. Simmer for 5-10 mins, until pasta is tender. Remove from heat. Stir in the spinach. Season to taste.
Serve the soup topped with oregano and Parmesan.
Preheat oven to 375\u00b0.
Grease a 9-inch pie pan.
In a medium-size bowl lightly beat eggs with a fork.
Stir in undiluted soup and pepper until blended.
Cover bottom of prepared pie pan with a single layer of ravioli.
Spoon 1/3 of soup mixture over ravioli.
Top with 1/2 the zucchini, tomatoes, basil and Mozzarella.
Repeat layers, then top with remaining 1/3 cup soup mixture.
Bake 45 minutes before cutting in wedges.
Serves 4.