If you like ravioli with tomato sauce, this is the soup for you! It's the soup version of the pasta dish, perfect for warming you up on a cold winter day & filling you up without you feeling heavy.
Several years ago (before we became vegetarian) I made this soup as the original recipe is written, with the ground beef. I hadn't thought much of it since, because though we liked it, it wasn't vegetarian. This week, however, we remembered it, & I thought I'd adapt it to be meatless.
The result is a hearty, flavorful soup that we loved. It would be a good tomato & mushroom soup even without the raviolis, but they put it over the top. The recipe makes plenty of soup, so this would be a good one to make when you're having guests. It's quick & easy, with minimal chopping required. While it simmered, I prepared a green salad to go with it. The whole meal came together in 45 minutes!
Enjoy & stay warm!
Tomato, Mushroom,& Ravioli Soup
Adapted from Taste of Home
1 1/2 c onion, chopped
1 jalapeno pepper, seeded & diced
1 6 oz. package baby portobello mushrooms, diced
2 cans (28 oz. each) diced tomatoes
1 can (6 oz.) tomato paste
2 1/2 c water
1 1/2 T dried parsley
1 tsp. garlic powder
3/4 tsp. dried basil
1/2 tsp. sugar
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 package (9 oz.) frozen bite size cheese ravioli
grated Parmesan cheese for topping, optional
In a large pot, saute onion, jalapeno, & mushrooms until soft & fragrant, about 5-7 minutes. Add all remaining ingredients except ravioli & parmesan cheese. Bring to a boil. Lower heat to a simmer & cook for 30 minutes. Add ravioli & cook another 5 minutes, or until raviolis are heated through. Serve hot, topped with parmesan cheese if desired.