Recipe for tomato vegetable soup with cheese ravioli {vegetarian}

During a raging rain storm, when you can't work in the garden, you have time to do many things. Read a book. Take a nap. Build a fire in the fireplace. Talk to the cats. Root around in the pantry. This tomato vegetable soup with cheese ravioli is a forgiving soup. If you want to use up a bit of potato, toss it in. Fresh chives from your garden? Add a handful. Some shreds of rotisserie chicken? Sure, why not? Let Mother Nature have her temper tantrum. After all, you have a perfect pantry, and you can always make soup.

Tomato vegetable soup with cheese ravioli

From the pantry, you'll need: olive oil, onion, garlic, Parmigiano-Reggiano cheese, thyme, parsley, fresh black pepper.

Serves 6.

Ingredients

2 tsp olive oil
1 medium onion, diced
1 stalk celery, diced
1 large clove of garlic, sliced
1 medium or large zucchini, diced
1 cup diced green beans
1 Tbsp dried thyme
Piece of Parmigiano-Reggiano cheese rind, plus additional grated cheese for serving
1 quart tomato juice or V-8 vegetable juice
12 oz cheese ravioli, any variety (I use store-bought low-fat cheese ravioli)
1/4 cup roughly chopped fresh flat-leaf parsley
Fresh black pepper, to taste

Directions

In a Dutch oven or heavy soup pot, heat the oil over low heat. Add the onion and celery, and sauté for 2 minutes, until the onion is just translucent. Stir in the garlic, and cook for 30 seconds.

Add the zucchini and green beans, plus the thyme. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are barely softened.

Pour in the tomato juice, along with 5 cups of water. Then, add the cheese rind, making sure to submerge it in the soup, plus 1/2 teaspoon of black pepper.

Raise the heat to medium, and bring the soup to a simmer. Cover the pot, reduce heat to low, and cook for 10 minutes.

Uncover the pot and gently stir in the ravioli and fresh parsley. Simmer, uncovered, for 10 minutes, until the ravioli is cooked. Taste, and adjust seasoning with more pepper and, if needed, kosher salt (if you are using store-bought tomato juice or V-8, the juice plus the cheese should provide enough salt).

Garnish individual portions with grated Parmigiano-Reggiano cheese, and serve hot.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Tomato, zucchini, white bean and basil soup
Ratatouille soup
Pasta with clams and vegetable sauce
Spaghetti with basil pesto, tomato and olives
Greek pasta salad with sun-dried tomato vinaigrette

Other recipes that use these pantry ingredients:
Double goodness tomato soup, from Soup Chick
Late summer vegetable soup with basil pesto, from Food Blogga
Creamy tomato orzo soup, from Two Peas & Their Pod
Roasted tomato and vegetable soup, from Kayotic Kitchen
Cold tomato summer vegetable soup, from Simply Recipes

Tomato vegetable soup with cheese ravioli

From the pantry, you'll need: olive oil, onion, garlic, Parmigiano-Reggiano cheese, thyme, parsley, fresh black pepper.

Serves 6.

Ingredients

2 tsp olive oil
1 medium onion, diced
1 stalk celery, diced
1 large clove of garlic, sliced
1 medium or large zucchini, diced
1 cup diced green beans
1 Tbsp dried thyme
Piece of Parmigiano-Reggiano cheese rind, plus additional grated cheese for serving
1 quart tomato juice or V-8 vegetable juice
12 oz cheese ravioli, any variety (I use store-bought low-fat cheese ravioli)
1/4 cup roughly chopped fresh flat-leaf parsley
Fresh black pepper, to taste

Directions

In a Dutch oven or heavy soup pot, heat the oil over low heat. Add the onion and celery, and sauté for 2 minutes, until the onion is just translucent. Stir in the garlic, and cook for 30 seconds.

Add the zucchini and green beans, plus the thyme. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are barely softened.

Pour in the tomato juice, along with 5 cups of water. Then, add the cheese rind, making sure to submerge it in the soup, plus 1/2 teaspoon of black pepper.

Raise the heat to medium, and bring the soup to a simmer. Cover the pot, reduce heat to low, and cook for 10 minutes.

Uncover the pot and gently stir in the ravioli and fresh parsley. Simmer, uncovered, for 10 minutes, until the ravioli is cooked. Taste, and adjust seasoning with more pepper and, if needed, kosher salt (if you are using store-bought tomato juice or V-8, the juice plus the cheese should provide enough salt).

Garnish individual portions with grated Parmigiano-Reggiano cheese, and serve hot.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Tomato, zucchini, white bean and basil soup
Ratatouille soup
Pasta with clams and vegetable sauce
Spaghetti with basil pesto, tomato and olives
Greek pasta salad with sun-dried tomato vinaigrette

Other recipes that use these pantry ingredients:
Double goodness tomato soup, from Soup Chick
Late summer vegetable soup with basil pesto, from Food Blogga
Creamy tomato orzo soup, from Two Peas & Their Pod
Roasted tomato and vegetable soup, from Kayotic Kitchen
Cold tomato summer vegetable soup, from Simply Recipes

Comments

Soups like this where the variations are endless are always so fun to create. And this sounds like a delicious combination.

So flexible as can toss in the kids' favorite veggies - how can they resist a ravioli soup?!

Kalyn, almost everything in this soup is optional, except the tomato base.

Jennifer, just hide the veggies they don't like under the ravioli!

I love vegetable soup first of all. And you've got ravioli in it! That's winner! I will try it this weekend!
Thanks!

Lydia,
My kids aren't huge 'plain old vegetable' soup fans, but the addition of ravioli and some leftover chicken shreds would make this very appealing to them.
Thanks!

Ted, I hope you like it.

Kirsten, hide the vegetables under the ravioli! Maybe you'll get lucky and they'll eat some veggies by accident. Leftover chicken would be great in this, too.

Healthy and hearty my friend :D

Cheers
CCU

I made this the other night and it is very good! I used ravioli with arugala & cheese. Having some tonight.