Tomato, Mushroom, & Ravioli Soup

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

Serves 8-10

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.