Ravioli Soup (Vegetarian Friendly)

Ravioli Soup (Vegetarian Friendly) is my favorite meal to have during colder seasons. It's loaded with vegetables, tomato juice, and vegetable broth, needless to say, if you're feeling under the weather, this is THE soup to have!

By Rose Huxford

When I was younger, my mom made a version similar to this one. Her version inspired me to come up with my take on her Tortellini soup made with Italian sausage, meat-filled tortellini noodles, fewer vegetables and beef broth (an option for those who wants to add some protein). I decided to have my version, Ravioli Soup, be 100% focused on vegetables, lots of seasonings and cheese ravioli, to make it vegetarian friendly.

Ravioli Soup (Vegetarian Friendly)

Yields: 10 servings

Prep-time: 10 minutes

Cook-time: 25 minutes

Total-time: 35 minutes

By Rose Huxford

By Rose Huxford

Ingredients

• 2 tbsp olive oil

• 1 cup yellow onions, chopped

• 1 cup sweet potato (or any potato), diced

• 1 cup carrots, diced

• 1 cup celery, chopped

• 2 garlic cloves, minced

• 1 cup medium zucchini, diced

• 2 (14.5 oz) canned basil, garlic, oregano diced tomato's (don't drain)

• 32 oz vegetable stock

• 1 (14.5 oz) can whole sweet corn kernels

• 12 fl oz V8 tomato juice

• 2-3 tsp salt

• 2 tsp black pepper

• 2 tsp herb de provence

• 1 tsp garlic powder

• 1 tsp dry basil leaves

• 1/2 tsp marjoram

• 1/2 tsp tarragon

• 1-2 bay leaves

• 1/2 a bag of 1 lb cheese ravioli (or tortellini)

Directions

1. On medium heat, heat a large pot with olive oil.

2. While the pot and oil is heating up, begin chopping and dicing your onions, sweet potato, carrots and celery. When the pot is hot and the oil is starting to sizzle, add your veggies. Cook the vegetables until the onion is translucent.

3. Meanwhile, prepare your garlic, and zucchini. Then, add to the pot with the rest of the vegetables. At this point, I like to sprinkle about 1/2 tsp of salt and pepper, and herb de provence. This helps to really season the veggies and enrich the soup flavor.

4. Add about 1/4 cup of water to the pot, stir and cover. At this point, you want to softened your veggies until you can stick a fork through the carrots and sweet potato. This should take about 7 minutes.

5. Once your veggies are soft, add the corn kernels and tomato juice. Stir to combine. Then add in the vegetable stock.

6. Add the rest of your seasonings, and stir.

7. Bring the pot to a boil, then down to a simmer for about 20 minutes. Stir and test taste every so often to make sure the flavor is to your liking. You may find that you want to add more salt, or other seasonings as the soup is simmering.

8. At the very end, bring the soup back to a boil and carefully add the pasta. Cook the pasta for about 3-5 minutes, or until the ravioli is fully cooked inside.

9. Enjoy with your favorite loaf of bread!

By Rose Huxford