For a Cold Winter’s Night…

As the harshest part of winter finally sets in we turn to comfort food and baggy clothes, this makes it very hard to stay fit and healthy. These winter nights  are sometimes the coldest, darkest, longest and loneliest of the year making cooking sound even more tedious to most. It’s sometimes difficult for me!

Last winter, however, I discovered a soup that is not only comforting, filling and delicious, but also simple and easy to make. I can’t say too much for the calories, but can guarantee it’s not nearly as bad as a trip to Panera Bread.

There are two versions of this soup: the original recipe given to me by my roommate, and my own variation of the soup.

-Ravioli Soup-

Ingredients:


20 oz bag of Buitoni Frozen Ravioli

32 oz chicken stock

3 links hot italian sausage, skin removed and rolled into dime sized meatballs

a bunch asparagus, chopped

2-3 cooked cutlets of chicken, fried in oil and shredded

*sliced baguette, for dipping

Preparation:

Fry meatballs in a medium-sized pan on medium heat until brown and crispy. Do the same for the chicken in a separate, smaller fry pan. While the meat is cooking, simmer chicken broth in pot. After the meatballs crisp up, add them to the chicken broth and make sure to get all of the pan juices along with them. Add the chopped asparagus to the broth. Let the meatballs and asparagus simmer in broth for 1 minute to add flavor. Bring broth to a boil and add the ravioli. Ravioli should cook for about 5-8 minutes, until the can be easily pierced with a fork all the way through. Serve immediately with warm baguette to soak up all the broth!

 

-Revised Ravioli-

Ingredients:

20 oz bag of Buitoni Frozen Ravioli

3 links hot italian sausage, skin removed and rolled into nickel sized meatballs

2 tbsp olive oil

parmiggiano-reggiano cheese, grated

Preparation:

Fry meatballs in a medium-sized pan on medium heat until brown and crispy.  While the meat is cooking, bring a pot of water to boil. Add the ravioli as soon as the water comes to a steady rolling boil. Ravioli should cook for about 5-8 minutes, until the can be easily pierced with a fork all the way through. Add 2 tablespoons of olive oil to the meatballs.  After the ravioli is finished cooking, strain and add the ravioli to the meatball, olive oil mixture. Fry together for 30 seconds. Serve immediately with some grated cheese on top.

This recipe is very similar, but has some alterations because of my yeast allergy. I try to avoid the yeast and extra salt in the chicken broth (although it adds incredible flavor) while adding olive for some extra texture. This recipe is also missing the greens and the chicken because of the extra cost (asparagus is expensive). I usually steam some fresh brocoli when I prepare the revised ravioli so that I’m still getting some fresh greens with my meal.

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