Hearty 4 Cheese Ravioli and Kale Soup

This hearty 4 cheese ravioli and kale soup is one of my new favorites! I found it in my Cooking Light magazine. The best part was that I made a double batch and froze the second portion to enjoy on another night. I was a little concerned that my kids would turn their noses up at the kale, but the soup was so flavorful that they slurped it right up! Hey, any soup that has my kid eating kale is a keeper in my book!

Here’s a picture of my 2 year old chowin’ down! Forget the spoon, I’ll eat this ravioli with my hands!

Begin with mise en place, getting everything diced and chopped so you can just throw it in the pan. Start with a cup of diced onions, 1 cup of minced fennel bulb (just the green part without the stem), and 1/4 cup of fresh, flat leafed parsley.

Heat 1 tablespoon of oil in a stock pot and throw in an 8 oz package of mushrooms and 2 tablespoons of minced garlic. Cremini mushrooms would be the best, but plain white ones are fine.

Make sure all the mushrooms get evenly coated with the oil and garlic.

Now put your onion and herbs into the pot.

Mix everything up and let the mushrooms cook down for about 15 minutes.

After about 15 minutes, the liquid from the mushrooms will start to evaporate and the mushrooms will be tender.

This is when you add in 1 tablespoon of tomato paste and cook for 1 minute.

Now add 4 cups of vegetable stock. Chicken stock is fine too if that’s all you have on hand. Also add in 1/2 teaspoon each of kosher salt and black pepper.

Next comes a can of garbanzo beans, or chick peas 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 chick peas someday, but I’ll never warsh my clothes or push a buggy around the grocery store!

Then you’ll need a can of fire roasted tomatoes. Let all of this come to a boil. Pretty soon, your kitchen is going to smell AH-mazing!

When the soup has come to a boil, reduce the heat to low. Let it simmer for 5 minutes, and then add 8 oz of America’s curly superfood. Kale is such a wonderful addition to soups because it is packed full of vitamin K and A. It is known as a great body detoxifier. Kale is antioxidant rich, and fights inflammation and cancer.

Oh boy, this is really starting to look delicious!

When all the kale is wilted, add in the frozen ravioli. I used the ravioli with 4 different kinds of cheese stuffed in the middle. You can also use tortelli or other frozen pasta. Look at the package and find the heating instructions. Most frozen raviolis take 4 to 5 minutes to heat all the way through. If you are using dried pasta, such as tortelli from a box, be sure to heat it longer, probably about 8-9 minutes. When the pasta is done, turn off the heat and add 3 teaspoons of red wine vinegar. This gives the soup an added POP! of flavor.

Now your hearty 4 cheese ravioli and kale soup is done and your kitchen smells divine! Your taste buds are probably watering too! Ladle out the soup into bowls and top with a dusting of parmesan cheese. If you made a double batch like I did, one portion fits nicely in a gallon size freezer bag. Lay it flat in the freezer and it will keep for up to 2 months. Happy slurping, ya’ll!

Hearty 4 Cheese Ravioli and Kale Soup

Heidi Davison

This is a hearty, full-bodied soup that is packed with flavor but won't add to your waistline! What a great freezer meal!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Italian

Servings 6

Calories 269 kcal

Ingredients

  

• 1 Tbsp oil
• 2 Tbsp minced garlic
• 1 cup diced onion
• 1 Tbsp tomato paste
• 1/4 cup chopped parsley
• 1 cup chopped fennel bulb just green parts
• 8 oz package mushrooms
• 4 cups vegetable or chicken stock
• 2 cups water
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 15 oz can fire roasted tomatoes
• 1 15 oz can garbanzo beans chickpeas
• 3 cups curly kale stemmed
• 1 9 oz package frozen ravioli
• 3 tsp red wine vinegar
• Parmesan cheese

Instructions

 

• Heat oil in large stock pot or Dutch oven
• Add onion, fennel, garlic, and mushrooms
• Cook 15 minutes or until liquid is evaporated
• Stir in tomato paste, cook 1 minute
• Add stock, water, pepper and salt
• Add tomatoes and garbanzo beans, bring to a boil
• Reduce heat and let it simmer for 5 minutes
• Stir in kale until wilted
• Add ravioli and cook for 5 minutes or according to package directions
• Turn off heat and add vinegar
• Divide soup among bowls, sprinkle with parmesan cheese

Notes

Adding different types of ravioli and pasta will alter nutritional information.