I’m not going to lie….I love the winter! It drives me crazy sometimes that I have all these recipes in my mind for really cold days, only to realize that maybe half of the “winter snuggle in and watch a movie” recipe will get made, due to us living in TX and we just don’t get that many winter weather days. BUT, this week is exciting that the temps are actually pretty chilly and hot bubbly casseroles or soups sound just perfect! Last night I made a soup that turned out delicious. I had a bag of cheese filled ravioli and a bag of fresh spinach. With the fridge door open and my mind racing, I pulled both bags out. As Randy was sitting watching the Cowboys, I took the opportunity to make us a soup that we loved so much, I added more ingredients today to allow us to have it again for lunch. It was easy and quick and the black olive bread we had bought from Trader Joe’s went perfectly with it. This is a great soup ladies and gentlemen! If you want meat, buy the Italian sausage filled ravioli and use it instead of the cheese filled.
The ingredients pictured below are what I used. Depending on how much soup you want, cut up: 1-2 carrots
1 small onion
2 cups chopped fresh spinach
Garlic as desired With parsley, pepper and oregano or Italian herbs to taste
I don’t add Sat because of The boullion! No need. Sauté the onion and carrot in about 1-2 tablespoons of unsalted butter. Add the spinach, seasonings, can of tomato sauce, 1 table each: tomato and beef (or chicken) boullion! Add about 2-3 cups of water to mixture. Cook until carrots are tender. When veggies are done, bring mixture to a boil and add ravioli and cook according to directions. Add enough ravioli to give you the servings of soup you want. I used about half of the large bag. Top with Parmesan cheese if desired. This is a great soup base that freezes well to just add tortellini or ravioli to when ready to use. I don’t freeze the soup with the ravioli in it. Just add it when you thaw and bring to a boil when needing a quick meal!
Chocolate Castles as wel 