This recipe is super easy, you can add meat (like in the picture) if you like, or keep it meat-free and add some extra vegetables.
I try to have the ingredients for this soup on-hand. It’s quick and perfect for when you want a hearty bowl of soup in a hurry.
- 2 T. olive oil
- 1 small onion chopped
- 2 cloves garlic, diced
- 1/2 c. each: chopped carrots, celery
- 2 cups sliced fresh mushrooms
- 1 14.5 ounces (or so) fire-roasted tomatoes
- 1 small can tomato paste
- 1-quart vegetable stock
- 1 Bay Leaf
- 2 T. Mural of Flavor
- 1 9oz. package of Ravioli (I Like 4 cheese)
- 1/2 c. good quality parmesan cheese, divided
- In a stockpot, heat olive oil and saute all of the veggies for about 5-10 minutes.
- Lower the heat to medium/low, add tomatoes, tomato paste, and veggie stock.
- Simmer on medium/low for 20-30 minutes.
- Add ravioli and cook 8-10 minutes, until ravioli are cooked.
- Ladle into 4 bowls, top with cheese and serve with a green salad.
It’s that easy!
- Add 1/2 lb. of protein- your choice. I like cooked, crumbled Italian sausage. Meatballs or Italian sausage sliced into rounds work great too. Add into the soup after step 2.
- Use ravioli with meat if you prefer.
- Use Gluten-free ravioli if you need to.
- If you want more veggies in your soup, add 3-4 cups of fresh spinach when you add in the ravioli.
Bitty and I hit up grocery Outlet and Food4Less yesterday and picked up everything we might need for this week. Has anyone noticed how expensive celery is lately?
For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.
You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.
I only post our dinner plans for the week, because our other meals are usually the same each day:
Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids. I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.
- Monday: Cheese enchiladas, beans, steamed broccoli
- Tuesday: Kids had pizza- Their last two Book-it certificates expire tomorrow. I’ve got a pot of chicken soup on the stove. I’ll either toss in fusilli pasta or Rana cheese and uncured bacon ravioli.
- Wednesday: Rollup sandwiches and kale salad (Kale, apples, chopped almonds, and apple cider vinaigrette)
- Thursday: Leftovers
- Friday: Dinner out
- Saturday: Grilled Cheese and soup (It’s definitely soup weather!)
- Sunday: Meatless night! The kids will have Morningstar Farms nuggets, and the grownups will have black bean burgers. Sides will include fruit salad, carrot sticks and some sort of dip.
Talk Back: What will you be cooking this week?