How to Make the Best 4 Cheese Ravioli and Kale Soup
This 4 cheese ravioli and kale soup is one of my new favorites! I discovered this recipe in my Cooking Light magazine, and it’s been a game-changer for cozy dinners. The best part? I made a double batch of this 4 cheese ravioli and kale soup and froze the second portion to enjoy on another night. I was a bit worried my kids might refuse the kale, but the soup was so flavorful they slurped it right up! Any soup that has my kids eating kale is a winner in my book!
Here’s a snapshot of my 2-year-old enjoying the soup! Forget the spoon, he’s all about using his hands for that cheesy ravioli!
Ingredients and Preparation
Step 1: Prep the Ingredients
Begin with your mise en place, getting everything diced and chopped so you can easily add it to the pot. You’ll need diced onions, minced fennel bulb (use the green part without the stem), and fresh, flat-leafed parsley.
Step 2: Cook the Mushrooms and Garlic
Heat oil in a stock pot. Add mushrooms and minced garlic. Cremini mushrooms work best, but plain white ones are just fine. Make sure the mushrooms are evenly coated with the oil and garlic.
Building the Flavor
Step 3: Add Onions and Herbs
Now, add the onions, minced fennel, and parsley to the pot. Mix everything well and let the mushrooms cook down until tender.
Step 4: Add Tomato Paste and Stock
Stir in tomato paste.
Then, pour in vegetable stock, chicken stock works too if that’s what you have on hand. Add kosher salt and black pepper.
Step 5: Add Beans and Tomatoes
Next comes a can of garbanzo beans, or chickpeas as they call them here in the South. Isn’t that funny? In California, this can would be labeled the other way around. I may end up calling these chickpeas someday, but I’ll never “warsh” my clothes or push a buggy around the grocery store! Add the beans and a can of fire-roasted tomatoes, then let the mixture come to a boil. Pretty soon, your kitchen is going to smell AH-mazing!
Step 6: Simmer and Add Kale
Once the soup has come to a boil, reduce the heat to low and let it simmer briefly. Then, add kale. Kale is such a wonderful addition to soups because it is packed full of vitamins K and A. It is known as a great body detoxifier. Kale is antioxidant-rich and fights inflammation and cancer.
Step 7: Add Ravioli
Once the kale has wilted, add in the frozen ravioli. I used ravioli filled with 4 different kinds of cheese, but tortelli or other frozen pasta will work too. Once the pasta is done, turn off the heat and stir in red wine vinegar for an added pop of flavor.
Finishing Touches for 4 Cheese Ravioli and Kale Soup
Now your 4 cheese ravioli and kale soup is ready, and your kitchen smells divine! This 4 cheese ravioli and kale soup is perfect for those nights when you want something comforting and delicious. Ladle the soup into bowls and sprinkle with a bit of parmesan cheese.
Helpful Tip: Freezing and Reheating
If you made a double batch, store the extra portion in a gallon-sized freezer bag, laying it flat in the freezer—it will keep for up to 2 months. When you’re ready to enjoy it again, place the frozen bag in the sink to thaw. Once fully thawed, pour the soup into a pot, heat it up, and enjoy!
If you are looking for other delicious soup ideas try my Ham, Spinach, & Cannellini Bean Soup, Freezer Friendly Potato Cheese Soup, Healthy Ham and Barley Soup, or my Italian Sausage and Lentil Soup.
Happy slurping, y’all!
