I was originally going to call this post “lazy ravioli soup,” but then I realized that by “lazy,” I mean “busy.” I mean, who am I kidding—I’m a freaking Sagittarius who can’t seem to get the hang of watching tv. What can I say? I’m young and hungry and I like to eat organic—in New York. I’m willing to work hard to make it happen.
And anyway, “lazy ravioli” sounds way too much for “lazy river,” which makes me giggle.
This recipe is very similar to my tortellini soup, except it uses almost entirely pre-prepped/packaged items. This makes me feel a bit like Rachel Ray. Mixed emotions there. Regardless, it’s super-tasty and easy. Perfect comfort food for the weirdly cool. rainy weather we’ve been enjoying (hardy-har-f-ing-har) in NYC.
- 1-2 tbsp olive oil
- Mirepoix (diced celery, onion, and carrot)
- 1 package frozen sliced bell pepper (fresh would work too)
- 1 15-0z can white beans (optional but good to boost the protein and fiber content a bit)
- garlic powder, to taste
- oregano, to taste
- salt & pepper, to taste
- dried basil, to taste
- red pepper flakes, to taste
- ~ 8 cups water
- 1 package ravioli (whatever kind you want)
- 1 package frozen spinach (or any other green)
- 1 tsp xanthan gum (optional)
- Saute garlic & onion in olive oil until soft. Add pepper and spices.
- Add water and bring to a boil. Add the beans, tortellini and kale. Turn down heat.
- Allow to cook, covered ~30 minutes. If needed, add more water and more spices.
- Uncover and cook down to desired thickness. Add xanthan gum (if using).
- Serve hot and garnished with grated cheese.
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