Thursday, October 6, 2011

Rainy Day Ravioli Soup

We've had a few days of rainy weather so that always puts me in a soup mood. This recipe originally was vegetarian, but I added just a little bit of animal bits to it to make it more savory.

Ravioli Soup:

  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • Crushed red pepper
4 oz Lean ground turkey (I have a food scale and measure out all my meats into single serving packages since I am usually cooking just for me. So, I just grabbed one of those)

  • 1 28-ounce can crushed tomatoes, preferably fire-roasted

  • 1 15-ounce can vegetable broth or reduced-sodium chicken broth
  • 1 1/2 cups hot water
  • 1 teaspoon dried basil or marjoram
  • 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
  • 2 cups diced zucchini, (about 2 medium)
  • Salt and pepper

- Saute pepper, onion, garlic and crushed red pepper (if using) with ground turkey and cook, stirring, until turkey is done.
- Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
- Add ravioli and cook for 3 minutes less than the package directions.
- Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Add S&P to taste.

Top with some fresh parm and a crusty roll.