
I can't even remember if Tuscan Ravioli Soup started with Heidi or me but I know every single time I wanted to make it I couldn't find where I'd put the recipe. Thank goodness Heidi is far more organized than me! I looked it up in an old text from her today when I realized if I put it in my blog I'll be able to use the search feature whenever I need it! *gratuitous plug for blog's search feature. This soup is so hearty and simple you're gonna love it too. I make a couple of tweaks to the recipe, as always. I don't add rosemary only because Rick prefers basil and in place of the broccoli rabe, spinach or chard or whatever green leafy thing I have on hand.
1 tbsp olive oil
1 large leek, thinly sliced white and light green only
3 cloves garlic, minced
3 cups chicken or veg broth
1/4 tsp crushed red pepper
1 9oz package refrigerated ravioli or cheese tortellini
6 oz fresh spinach or ...
1 14.5oz can diced tomatoes
1 tbsp chopped basil
1/4 cup shredded parmesan
Heat oil in soup pot on medium heat. Add leek and garlic, cook 5 minutes. Add broth and red pepper, bring to boil. Stir in ravioli or tortellini, tomatoes and greens. Reduce heat and simmer till pasta is tender. Remove from heat stir in basil. Serve with sprinkles of cheese on top.
Thank you Heidi for saving this oldie but goodie (both me and the recipe). Tuscan Ravioli Soup is so deliciously Hometown Hearty and Healthy!
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