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4 Cheese Ravioli and Kale Soup in a White Bowl

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.