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dianncy64
Guest
Merry Christmas
GARDEN RAVIOLI SOUP
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans, drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomato's.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
GARDEN RAVIOLI SOUP
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans, drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomato's.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
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