I’m back today with a hearty soup that’s sure to warm you up on those cold winter days! Since starting back up into rotations (which go from now till May), I’ve been making a huge batch of soup about once a week for Alex and I to take in our lunches during the week. The little office space I have at my current rotation is a bit chilly, and with the frigid temperatures outside too, there’s nothing better than warming up a big bowl of soup for lunch. I may also have increased my thick, bulky sweater collection by about 300%. Seriously. Who doesn’t love a good sale on sweaters?!
I’ve made some old favorites like taco soup, and I’ve also been trying out some new things. I made an excellent minestrone using potatoes instead of pasta a few times, but we’ve gobbled up every batch before I could take photos since it’s usually dark soon after I get home – eventually! Today, I had an impromptu snow day after getting stuck in our drive way AND on our street and finally giving up after we got a good foot of snow overnight, so I made sure to make a big batch of soup AND photograph it. And lemme tell you – it’s a good one, guys!
I bought cute little mini ravioli at Trader Joe’s the other week, so I’ve been just waiting to make soup out of them. Today was the day. I decided on an Italian vegetable soup that the mini ravioli would go perfectly in. Lots of veggies involved – tomatoes, carrots, spinach, and a bit of celery – and some kidney beans for some protein and extra fiber. This soup is extremely quick to come together and it’s so full of flavor.
Serve this up with some crusty garlic bread, and you’ve got yourself a great meal. You could always go for a crisp salad alongside it, too. 😉
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 cups carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- 1-28 oz. can diced tomatoes
- 6 cups chicken broth (or vegetable broth)
- 1-16 oz. package of mini ravioli (tortellini also works here)
- 1-8 oz. package fresh spinach
- 1-15 oz. can kidney beans, rinsed
- salt and pepper, to taste
- parmesan, for sprinkling
In a large stock pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté until the onion is translucent, about 5 minutes.
Add the garlic, red pepper flakes, oregano, and basil, cooking for another minute.
Add the diced tomatoes and broth, and bring to a slow boil. Add the ravioli and cook for about 8 minutes.
Add the kidney beans, and then slowly stir the spinach in a couple handfuls at a time, cooking until it has wilted, about 4 minutes. Season with salt and pepper, to taste.
Serve soup sprinkled with parmesan.