Monday, February 17, 2014

Mini Ravioli Minestrone

Soup!  You know my joy IS soup, right?  I don't know how many soup recipes I have for sure but I know it is several, and there are several more I need to add.  I can't live without it and I could live ON it. 

I have always loved minestrone, AFTER I pick out the beans, and add some grated Parmesan on top.  OK, I pick out zucchini too.  The point is, I just wanted to make minestrone soup MY way.  So I put the cheese in the pasta, took out the veggies I didn't like, added what I did and waaa-laaaa, even my veggie hating husband ate two bowls.  "This is amazing Christine!  This has to be my favorite soup you have EVER made.  It has SO MUCH flavor and it smells unreal!"  Yes, those were his own words.  I was floored.  I had no idea he would enjoy it but my heart swells when he tells me things like this!  If you are unable to find mini ravioli you can certainly use cheese tortellini.  The pasta I used is dried. 

I had this in the fridge for 2 days, and it was better after 2 days than it was the first day.  I KNOW.  But as with a lot of things, the longer it sits and has, you know, "relations" with the other ingredients, beautiful things happen!

Mini Ravioli Minestrone
1 lb bulk sweet Italian sausage
1 small red pepper, diced
1 small/med onion, diced
2 med carrots, diced
2 stalks of celery, diced
2 large cloves of garlic, minced
1 14.5oz can of diced tomatoes
6 cups beef broth
1 1/2 tsp Italian seasoning
1/4 tsp black pepper
16 ozs. mini cheese ravioli (or tortellini)
salt if needed (depending on what you use for stock)

In a large pot, brown your sausage.  Mine rendered hardly any fat, if your renders a lot, drain some, if not, leave it as you will need some fat for cooking the veggies.  Add in, red pepper, onion, carrots, celery, and garlic.  Sauté for 2-3 minutes, stirring constantly so the garlic doesn't burn.  Add in tomatoes WITH juice, beef stock, and seasonings.  Put the lid on your pot and let simmer 5 minutes.  Add in ravioli and let boil with the lid partially cracked for the amount of time the pasta package suggests.  Mine recommended 15 minutes.  When the 15 was up, I closed the lid and turned it off. 
Best.  Soup.  Ever.

The ONLY thing you need with this soup is a crusty piece of buttered bread.  O. M. G.  I am so glad there is some left for lunch today.  All mine kids, ALL MINE!

Your "ssssssoup lovin'" Chefwannabe

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