Last year I had a package of ravioli and no sauce, so I debated cooking the raviolies up and just eating them straight. Which didn't sound very good to me, so I went digging in my kitchen.


I came up with a can of chicken broth, and figured since I didn't have sauce (and it kills me to eat it anyway) I'd cook the ravi's in the broth and make a soup.


Thus, Jamie's version of Ravioli soup was born. Of course, I thought I'd found something new, but unfortunatly my ego was crushed to find other recipies of it online.


But, none of them were like mine at all!


So, I've remade my soup a few times, and everyone I've forced to eat it loves it. I figured, I'd share my soup with you. If you make it, tell me what you changed (if anything) and if you liked it.

My Ravioli Soup -



These measurements are from the top of my head. I made this up myself and I don't work from cups, I just use what I have or as much as I think I need. Feel free to wing it. This is my third version of this recipe, every time I make it I change it (for the better I hope) to accommodate what I've gotten or whatever whim I want to try.



This soup might not LOOK pretty, but it tastes good.




You need:


2 Qts Chicken Broth and two cups water


Or


As many cups of water you need & 1 chicken bullion cube (or tablespoon of powder) pur cup of water


Or


1 Qt chicken broth plus whatever extra water and bullion you need


Use MORE liquid then you think is needed, because the ravioli swell AND the liquid tends to run out after everyone's been eating the soup. So you're left with a half pot full of ravioli and stuff, which isn't bad, but isn't soup either.


1 lb - 2lbs (depending on how much you want) raw sausage of your choice (links! Not ground. You get less grease with links. I've used everything from kelbasa to Italian, it all works.)

2 lbs ravioli, I always use cheese and a second kind. Pick that suits your taste. I usually use whatever ravioli complements the meat I'm using and then cheese. IE: sausage ravioli..see, easy.


2 cups finely diced mushrooms


2 cups finely diced onion


2 cups finely diced celery


1 cup finely diced green pepper


1 cup finely diced baby corn (Opt.) (I like baby corn - you can also do olives (which sounds odd, but good at the same time), carrots and other veggies if you want. I have yet to try these in mine...but I will next time I make it.)


2 tablespoons finely diced garlic OR 2 tablespoons powdered garlic


1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon sage and 1 teaspoon thyme (or two teaspoons Italian seasoning mix! It's cheating but it works!)

1 tablespoons pesto (yes, pesto too! yum!) Alot of the seasonings above are already in pesto, but it adds an interesting taste to the broth.


Salt & Pepper to taste


1 cup fresh shredded (shredded, not powder, or I'll hurt you) parmesan cheese



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Cut up everything you need to cut up to smallish size pieces, including the sausage. Think tad smaller then bite size, bigger then speck. You want everything to be cooked nicely by the time the ravioli is done.



In a good sized pot, dump in your liquid (Make sure you leave room for the ravioli and use a pot big enough to accommodate the ravioli swelling! I mean it, or you'll be sorry!) and turn your stove on low. Throw in all your seasonings including the pesto (it'll give it time to melt and mix with the broth). Let it get to about the simmering point, and give it some good stirs.



Throw in the diced veggies and the garlic, let that simmer for about five minutes. You don't have to pre-cook any of the veggies, so don't worry about it. They'll all cook fine in the pot.



Toss your ravioli in (well, place it in gently, you don't want disgruntled ravioli) and then about 1/2 cup of your cheese. Turn it up on med. high, stir in very well and then throw a lid on it. Let it cook until the ravioli is tender, make sure you stir it every few minutes or so.



Once the ravioli is cooked, turn off the heat (or turn it on low (low low low)) and dish up some bowls as soon as you can. Throw a little handful of the remaining cheese on top of each. (It makes a fun sticky gooey mess! I love it!)



The rest of the soup will sit in the pot, and the ravioli will get a little mushy. It's ok though, the soup will still taste good. If you don't want this to happen, make sure you force feed the soup to everyone as soon as the ravioli is done.



This keeps well for a couple days in the fridge, and tastes fine with microwave reheats. It also freezes something awesome, just incase you want to give it away. (I've made poor souls try it, and so far everyone likes it! They call it my 'ugly' soup.)



I serve it with french bread and spinach dip, because that's the kind of freak I am.