The wind is howling, the temperature is dropping, the fire is crackling, the candles are glowing, and COMPANY IS COMING!
I have to confess to being a “cocoon-er” during the winter. I actually enjoy the long, dark evenings, being snowed in, or “blowed” in — as long as I have the cosiness of a fire, candles, and good food. Having friends join us makes it that much better.
Serving nutritious and delicious food to people I love fulfills this crazy nurturing gene that seems to be so dominant in my makeup. The insatiable desire to care for people – like “Florence Nightengale Syndrome” without the bandages and antiseptic – drives much of my life. It influences how I decorate my house, the music I choose, and the food I prepare.
Slurping this light and fragrant soup is almost as healing as a mother’s hug, as soothing as a hot water bottle, and as comforting as snuggling in a super-soft microfleece blanket. It is a great way to use leftover chicken or turkey (or rotisserie chicken from the local deli), and is ready to serve in less than an hour.
I am not a huge fan of pasta, but the ravioli used in this is a cheese-filled, gluten-free version I found at the grocery store. It satisfies that craving for carbs when the weather is frigid. The Italian seasoning blend is homemade. It is a simple recipe to tweak according to your personal taste. The great thing about using this blend is that it contributes so much flavour to the broth that you don’t need to add any salt.
Adding colourful veggies just makes this soup even tastier. I don’t think a purple carrot has any more nutrition than an orange one, but it sure makes dinner more fun! Don’t waste your time peeling carrots! Just give them a quick scrub, and you will save time and all the nutrients hiding in the peel. I find this gorgeous blend of carrots, and the multi-coloured tomatoes, at Trader Joe’s. Add a zucchini, and you’ve got most of the rainbow!
Italian Turkey and Ravioli Soup
- Total Time: 50 mins
- Yield: 6 1x
Description
As good as a hug in a mug!
Ingredients
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 large cloves garlic, chopped
- 2 tsp Italian seasoning
- 2 tsp fennel seeds, crushed
- 6 cups chicken or turkey broth
- 3 cups cooked turkey or chicken
- 1 zucchini, cut into chunks
- 1 (9-ounce) package refrigerated cheese ravioli
- 1 pint cherry tomatoes, halved
- 1 handful basil leaves, sliced into ribbons
- 1/4 cup cheese (parmesan or white cheddar) cubed
Instructions
- Heat olive oil in large saucepan. Sauté onion and carrots until tender, about 8-10 minutes.
- Add garlic, Italian seasoning, and crushed fennel seeds, and sauté until fragrant (about 2 minutes), stirring constantly.
- Pour in broth. Cover and simmer about 10 minutes. Add cooked meat, zucchini and ravioli, and gently simmer another 6-8 minutes.
- Stir in tomatoes, basil, and cheese. Allow to heat thru.
- Serve with a small squirt of lemon juice in each bowl.
- Prep Time: 10 mins
- Cook Time: 40 mins
