Today’s soup is pretty simple, and if you’re looking for something that is hardy and will warm you up, give it a try.
I used a small bag of frozen cheese ravioli, and they were perfect.
1/3 cup olive oil
2 shallots, chopped
3 tomatoes, peeled seeded and chopped
1 1/2 cups chopped spinach
5 cups vegetable stock
20 oz frozen cheese ravioli
2 tb. fresh parsley, chopped
Pour the oil into a large soup pot. Add shallots and tomatoes. Saute them gently for 3 minutes.
Add spinach and stock. Stir and slowly bring soup to a boil. Simmer about 15 minutes.
Add ravioli, salt and pepper. Cover pot and continue simmering for about ten minutes. Add parsley, stir and cover pot. Remove from heat and let soup rest for 5 minutes. Serve hot.