My husband and I love this hearty soup, packed with lots of textures and flavor. Times Archives
By Lisa Boykin Batts
Times Associate Editor
Editor’s Note: This food column first ran in 2009. I still love making this delicious soup.
I’m always eager to try new soup recipes because soup is a favorite meal with everyone I cook for. I have several tried-and-true soup recipes I cook in my regular rotation of meals. Add this new one to that list!
There’s nothing ordinary about this recipe, which I call My New Favorite Soup.
I read many recipes for soups made with tortellini before I came up with a combination I thought I’d like. And, wouldn’t you know it, in the end I decided not to buy tortellini for my creation!
I went to the grocery store with my list of ingredients and bought fresh mini ravioli instead of fresh tortellini and opted for turkey meatballs instead of the Italian sausage on my grocery list. Both turned out to be excellent substitutions!
My soup has a variety of tastes and textures from the tender half-moon zucchini to the gooey sprinkling of Parmesan cheese, which melts perfectly on top of the hot soup, reminding me of French Onion Soup.
After we ate the soup, my husband and I talked about how good it was and what we might do differently next time. He said we should add three garlic cloves instead of two. We both agreed that the ravioli was good, but a box of spiral pasta would be good as well and would cost less. If you don’t like the idea of turkey meatballs (which I quartered before cooking, by the way) you could do bite-size pieces of Italian sausage, ground beef or even cooked and shredded chicken. I’m sure it would be good without any meat, too. But we loved the meatballs.
I bought fresh turkey meatballs from the grocery store meat section, but frozen meatballs would work just fine, I’m sure.
Only my husband and I were at home to eat the soup Saturday night, so we’ve enjoyed plenty of leftovers since.
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My New Favorite Soup
Olive oil for sauteeing
Two medium zucchinis, cut into half-moon shapes
1⁄2 cup diced carrots
1 onion, choped
2-3 cloves garlic, minced
2 cans (14.5 ozs.) petite diced tomatoes
3 cans (14 ozs.) reduced-sodium chicken broth
1⁄2 teaspoon dried oregano
1⁄4 teaspoon dried sweet basil
12-oz. package fresh turkey meatballs (cut into quarters)
7 oz. package three-cheese mini ravioli, cooked according to package directions*
Shaved Parmesan cheese
In a soup pot, over medium heat, add about 1 tablespoon of olive oil for sauteeing. Add zucchini, carrots and onion and saute until onions are transparent. Add minced garlic in the last minute of cooking.
Add spices, tomatoes and chicken broth and let come to a boil. Simmer for about 30 minutes or until carrots are tender. Add meatballs and ravioli and cook until heated through.
Pour into individual bowls. Sprinkle shaved parmesan cheese on top.
Makes approximately 8 servings.
*I used Buitoni’s Three-Cheese Ravioletti, found in the refrigerated section of the grocery store. For a cheaper option, you could use a boxed pasta, such as spirals. If you use a boxed pasta and plan to have soup leftovers, the leftover pasta will expand and soak up the liquid. You could add the cooked pasta separately to the individual serving bowls and pour the hot soup on top. Refrigerate leftover pasta in a plastic bag and use with leftover soup as needed.