Harvest Veggie Ravioli Soup

Abby H.
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All Great Soups start with simple flavors!

Last month I posted a Ravioli soup recipe, but this one is a lot different, as it is mostly a veggie soup, and the cheese ravioli was added as an after thought.

This soup is easy to make, tasty, and you can add in whatever kind of pasta you like: filled pasta like ravioli, or simple pasta. This is a perfect dish for potlucks, and you can use vegan ravioli or gluten free pasta, depending on the dietary concerns of family or guests.

Ingredients:

  • 2 quarts Veggie Stock
  • 2 c. onions, diced
  • 1 c. celery, chopped
  • 1 c. carrots, chopped
  • 2 cloves garlic, diced
  • 2 T. Butter (or grapeseed oil if vegan)
  • 1 can tomato paste
  • 1 bay leaf
  • 2T. Mural of Flavor
  • 1 yellow crookneck squash or zucchini with skin on, cut into bite-size pieces
  • 1 package filled pasta, or 2 cups pasta (uncooked)

Directions:

  1. In a large stockpot, saute onion, carrots, and celery until veggies are soft and onions are clear (about 20 minutes).
  2. Add garlic, cook 5-10 minutes until fragrant.
  3. Add Veggie Stock, Tomato paste, herbs, and simmer on medium/low for 30-45 minutes.
  4. Add squash/zucchini and continue to simmer for 10-20 minutes. Add pasta and cook for the amount of time indicated on the package (usually 6-10 minutes).
  5. Serve topped with parmesan cheese or nutritional yeast (if vegan).

 

If you wanted to add extra veggies, here are a few that are tasty in a soup that should be added at the same time as the squash/zucchini:

  • Fresh Green Beans, ends removed, cut into bite-size pieces
  • Canned chopped salt-free tomatoes, drained
  • Bell peppers, de-seeded, chopped
  • Cabbage, roughly chopped
  • small potatoes, peeled, cut into bite-size pieces