Ravioli soup is a winner in my cookbook! Thank you so much, Audrey, for sharing it with us. I ate this soup with a large slice of garlic bread.

Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:

I served the soup in bowls, adding parmesan to each serving. It was such a different kind of taste! We loved it. The turkey was an unexpected flavor in what was mostly an Italian based soup. The mushrooms added to the broth flavors, but weren’t very noticeable otherwise. Spinach is so good in any soup and this one was perfect with it as an ingredient. I liked the little zip of heat the cayenne gave to the soup as well.

My husband specifically commented on the cayenne pepper and said he liked the kick from it, too.

Ingredients

1 tablespoon Wesson canola oil
1 medium onion, chopped (about 1 cups)
1 red bell pepper, chopped
4 cloves garlic, minced
1 large carrot, peeled and sliced (1 1/2 cups)
2 ribs celery, sliced (1/2 cup)
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
1 14-ounce can Hunt’s diced tomatoes, with juice
6 cups chicken or vegetable broth (I use a vegan chicken broth)
1 bag frozen cheese ravioli
6 ounces cooked turkey breast, cubed or shredded
8 oz mushrooms (I used white buttons)
6 ounces baby spinach, sliced into ribbons (4 cups)
1/2 lemon
Salt and pepper to taste
1/2 cup grated parmesan cheese (about 1 1/2 ounces)

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onions are translucent and the garlic is softened, another 3 minutes.

Add the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5 to 6 minutes.

Transfer the sauteed veggies to a large dutch oven. Add the tomatoes with their juices and the broth and bring to a boil; reduce the heat and simmer for 10 to 15 minutes.

Add the ravioli and turkey and cook until the ravioli are almost cooked through, about 5 minutes.

Add the mushrooms and simmer for about 5 minutes. Add the spinach and cook for another minute or two.

Squeeze the lemon juice into the soup. Season to taste and serve sprinkled with the parmesan cheese.

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Quick Tip: Serve the soup with garlic toast.

Recipe and image courtesy of Melady Cooks.