Ravioli Soup
A rich and tasty soup version of the popular Italian-inspired dish, ravioli. Created with lots of chopped mushrooms for extra umami and texture, Ravioli Soup is a hearty addition to your soup repertoire.
Servings 4
Ingredients
- 1 pound chopped mushrooms (button or cremini)
- 1/2 onion diced
- 2 ribs celery diced
- 1/2 cup diced carrots
- 3 cloves fresh garlic minced
- 3 cups chicken or vegetable stock
- 1 teaspoon bouillon (I use Mushroom Better Than Bouillon paste)
- 2 cups spaghetti or marinara sauce
- 20 ounce fresh mini ravioli (your choice of filling)
- 1/4 cup half-and-half or heavy cream
- salt and freshly ground black pepper
- Grated Parmagiano Reggiano cheese
Instructions
- Heat a 4 quart Dutch oven or soup pot over medium. Add the mushrooms and cover the pot with a lid or foil. Cook for 10 minutes, stirring occasionally. The mushrooms should have given off much of their moisture, and be brown and tender.
- Add the onions, celery, carrots, garlic, and 1 cup of the chicken stock. Simmer the vegetables in the shallow stock for 8 minutes, or until the vegetables are soft.
- Add the remaining stock, along with the bouillon and spaghetti sauce. Raise the heat to medium-high and bring the soup to a light boil, then decrease slightly to maintain an active simmer. Cook for 10 minutes.
- Add the fresh raviolis to the soup and cook for the amount of time indicated on the packaging. (Usually, 3 to 5 minutes.)
- Reduce heat to low and stir in the half-and-half or heavy cream. Taste, and add salt and black pepper to suit.
- Serve with Parmagiano Reggiano cheese on the side.
Notes
Tip: The mushrooms should be chopped fairly small, so I recommend using a food processor to get it done faster.