Spicy Ravioli Soup with Pesto

We had a mild snafu in our house this Christmas and our planned dinner had to be postponed until Boxing Day. Every shop in town was closed for the holiday (as they should be!) so we had to rely solely on what was in the fridge and pantry. We eat a lot of pasta with pesto in our house because my husband and daughter love it to bits. However, I get a little tired of it. I had the ingredients in my fridge to make the beloved pasta but wanted something a little different. Thus, this soup was born.

We enjoyed this soup with a green salad tossed in farmhouse dressing.

Spicy Ravioli Soup with Pesto
Serves 3-4
4 c chicken or vegetable stock
3 c water
1 T soy sauce
1/2 -1 t red pepper flakes, depending on your taste
juice of a small lemon
3 sprigs of thyme
salt, to taste
2 carrots, diced
1 package of fresh raviolis, I used asparagus parmesan ravioli
prepared pesto
green onions, for garnish, if desired

  1. Bring stock and water to a simmer in soup pot.
  2. Add thyme, soy sauce, lemon juice and pepper flakes.
  3. Simmer for 5 minutes for flavors to meld.
  4. Taste and add salt and more pepper flakes, if necessary.
  5. Add carrots and simmer until they begin to soften, about 10 minutes.
  6. Add ravioli to pot and cook for 7-10 minutes, or just until ravioli are al dente.  You don’t want them to become soft and mushy.
  7. Ladle into soup bowls and garnish with a generous dollop of prepared pesto.
  8. Serve immediately.
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2 Responses to Spicy Ravioli Soup with Pesto

  1. Suzanne says:

    Ooooo I like this one! And with the raviolis in it I bet I could convince my husband it wasn’t actually soup – since he thinks he hates soup.

    • Jody says:

      You sure can! I did the exact same thing and he ended up eating 3 bowls of this soup. No joke. I served it with bread and he went nuts for the spicy broth when it got soaked into the french bread. Also, baby loved the carrots and ravioli and gobbled up a pretty hearty portion.

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