Irresistibly Delicious 4 Cheese Ravioli and Kale Soup Recipe

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 1 diced onion, 1 cup of minced fennel bulb (use the green part without the stem), and 2 tablespoons of chopped fresh, flat-leafed parsley.

Step 2: Cook the Mushrooms and Garlic

Heat 1 tablespoon of oil in a stock pot. Add 8 ounces of sliced mushrooms and 3 cloves of 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 1 tablespoon of tomato paste.

Then, pour in 4 cups of vegetable stock, chicken stock works too if that’s what you have on hand. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Step 5: Add Beans and Tomatoes

Next comes a 15 oz 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 (drained) and a 14.5 oz can of fire-roasted diced 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 4 cups of chopped 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 9 ounces of 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 1 tablespoon of 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!

4 Cheese Ravioli and Kale Soup

A cozy, freezer-friendly ravioli and kale soup adapted from Cooking Light: mushrooms, garlic, onion, fennel and parsley simmered with tomato paste, stock, chickpeas and fire-roasted tomatoes, finished with kale, frozen four-cheese ravioli and a splash of red wine vinegar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 8 oz cremini mushrooms or white, sliced
• 3 cloves garlic minced
• 1 onion diced
• 1 cup fennel bulb minced
• 2 tablespoons flat-leaf parsley chopped
• 1 tablespoon tomato paste
• 4 cups vegetable stock or chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 15 oz garbanzo beans 1 can, drained
• 14.5 oz fire-roasted tomatoes 1 can
• 4 cups kale chopped
• 9 oz frozen four-cheese ravioli or tortellini
• 1 tablespoon red wine vinegar
• Parmesan cheese for serving

Method

 

1. Dice the onion, mince the fennel (green part, no stem) and chop the parsley.
2. Heat the oil in a stock pot. Add the mushrooms and garlic and stir to coat.
3. Add the onion, fennel and parsley, mix well and cook until the mushrooms are tender.
4. Stir in the tomato paste, then the stock, salt and pepper.
5. Add the garbanzo beans and fire-roasted tomatoes and bring to a boil.
6. Reduce to low, simmer briefly, then stir in the kale until wilted.
7. Add the frozen ravioli and cook until done. Turn off the heat and stir in the red wine vinegar. Serve with Parmesan.

Notes

Double it and freeze half flat in a gallon bag for up to 2 months; thaw in the sink and reheat on the stove.