Food Forum

Soup's on

Sunday evenings are a relaxed affair around my place.

We tend to eat well and spend time reading, writing and watching movies.

Last night, it was particularly cold outside and I wanted homemade soup. My son, however, had been eyeing a package of frozen cheese ravioli in the freezer.

I decided to have both in one dish — a hearty soup with cheese ravioli, ready to eat in under an hour.

Hamburger Soup with Cheese Ravioli

Ingredients

1 pound ground beef (a sliced kielbasa or chicken meat can be substituted)
1/2 medium onion
2 stalks celery
2 carrots
1 can (15 1/2-oz.) diced tomatoes
1 can (15 1/2-oz.) cannellini or navy beans (drained)
1/2 lb. mini penne pasta
1 bag (28 oz.) frozen cheese ravioli rounds
1 quart water
1 quart chicken broth
Salt, pepper, dried oregano for seasoning

Directions

In a skillet, brown the ground beef.

Chop onion, celery and carrots and place in a large soup pot. Add salt and pepper and a small amount of olive oil. Sweat the vegetables on medium heat until they begin to cook. Add broth, water, 1 teaspoon dried oregano, tomatoes and beans.

Bring soup to a boil, then turn down heat to a simmer. Add ground beef, along with its juice. Once vegetables are essentially done, add dried pasta and frozen ravioli. The ravioli will cook quickly. Once the penne is done to your liking, the soup is ready. Taste for seasoning before serving.

This soup is even better heated up the next day.

Have a favorite recipe to share? E-mail us at foodforum@dailygazette.net.

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