Welcome to a heartwarming culinary experience with our Ravioli Soup – a delightful blend of rustic flavors and homely comfort. This recipe is more than just a soup; it’s a hug in a bowl, a perfect antidote to a long day, and a celebration of simple yet rich flavors that come together in perfect harmony.
Imagine the delicate dance of butter and olive oil as they sizzle gently in the pot, setting the stage for a symphony of flavors. The aromatic thyme and sweet red onions join in, their fragrances mingling in the air, inviting you to take a moment and savor the simple joys of cooking.
As the garlic, zucchini, and fresh tomatoes tumble into the mix, the kitchen fills with the smell of a garden in bloom. The tomato puree and paste lend a deep, hearty base, painting the soup with vibrant hues of red and orange. The vegetable stock whispers of simmering goodness, promising a soup that’s both nourishing and deliciously comforting.
The star of the show, the ravioli, floats in, ready to soak up this medley of flavors. Whether you choose cheese, spinach, or meat-filled ravioli, each bite offers a tender burst of taste, perfectly complementing the rich, vegetable-laden broth.
But the magic doesn’t end there. A sprinkle of cheese adds a touch of indulgence, melting into the soup to create a creamy texture, while a garnish of fresh parsley brings a pop of color and a hint of freshness.
This Ravioli Soup isn’t just a meal; it’s a journey through a world of flavors, a reminder of the beauty in simplicity, and a testament to the comfort that food can bring. Ideal for a cozy night in, a family dinner, or as a warming lunch, this soup is versatile, easy to make, and endlessly satisfying.
Ravioli Soup
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Ingredients
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 tbsp Fresh thyme
- 1 large Red onion
- 2 minced Garlic cloves
- 1 cup Zucchini
- 2 Fresh tomatoes
- 1/2 cup Tomato puree
- 2 tbsp Tomato paste
- 4 cups Vegetable stock
- 2 cups Ravioli any variety you prefer
For garnish
- Grated cheese (Parmesan or similar)
- Fresh parsley
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the sliced thyme and red onions to the pot. Sauté until the onions are translucent. Add the minced garlic, sliced zucchini, and sliced tomatoes. Cook for about 3 minutes until they start to soften.
- Stir in the tomato puree and tomato paste. Mix well to combine with the vegetables. Add the vegetable stock to the pot and stir to combine. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup cook for about 10 minutes.
- Add the ravioli to the soup and cook for an additional 5 minutes, or until the ravioli are tender.
- Ladle the soup into bowls.Top each serving with a sprinkle of grated cheese and fresh parsley.
Nutrition
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