Ravioli Pasta & Vegetable Soup by HelpfulHannah

Ravioli and pasta soup recipe  

I know I am late again, but better late than never, hope it was  worth waiting for 

It was actually inspired by Endre Barath, Jr.  and his lasagna soup recipe 

2 containers of vegetable cooking stock I use organic, but any kind will do 

you can also substitute beef or chicken broth or mix and use bone broth  

! can of diced tomatoes 

2 chicken breasts, split (any chicken) pot luck first time I used wings can delete if you use bone broth or can use meat balls 

One large green and yellow zucchini, cut   thick slices and quartered, plus carrots sliced soup size 

cook on the stove, I added water filled  into the containers to boil and simmer 

chop 3 gloves garlic to taste or add one  TBS powdered / black pepper one tsp 

dash red pepper  powder or flakes   One TBS Ground turmeric   

tsp smoked Paperica - few leaves of sweet basil, let simmer over a low heat for an hour 

I am not an exact measurer a little of this and a little of that 

Meanwhile have some favorite veggies handy - I love fresh baby spinach approx one bag  and it works great in this dish and I like okra and it gave it a great taste I had some frozen and I added white beans .  The main ingredient ravioli . We in Philly have a company called P&S . You can purchase them at their store or at the local supermarket.  They are homemade ricotta cheese they are delicious.  That is what I use. I would think most any good frozen ravioli would do.  Also, I use a thick noodle called Cavatappi or there is a new noodle Creste di Gallo these noodles will soak up the soup and not disappear into it .  Used about 10 ravioli and 1/4 box of pasta -   like it cooked in the soup, but you could cook separately don't what it will taste like that way 

Remove the chicken from broth debone and add to soup should be done.  Place the ravioli into the boiling broth, stir until they float, then lower heat, add more veggies and pasta w/ beans . Cook until the pasta is tender or until desired consistency.  I like the flavors to merge and the pasta to expand so I cook for 30 minutes to an hour on a low heat or until it is soup - salt to taste (I do not use salt)  topped w/ lacateli  cheese  

I actually like it better the next day you could add ricotta, but that is why we added the ravioli 

Amare