This is not your mama’s tomato soup. Well, actually in my case it kind of is since I got the recipe from her originally but if your mama is still cracking open a can of Campbell’s, then I’m talking to you. I didn’t realize until trying this recipe that tomato soup can actually be good, and can actually be made with recognizable bits of tomato – imagine that.
This is a seriously great weeknight staple, it comes together fast and packs a TON of flavor from a relatively short list of ingredients. I bumped up the original recipe with the addition of mini raviolis to make it a more satisfying meal versus just a side but I’ve also done it with lots of other small pastas and tortellini and it’s good every time. My kids even love this which could be in part due to the fact that we call it muscle soup and make a big show of telling them their arms are getting bigger every time they take a bite (hello, Popeye reference that they totally didn’t get). Hey, whatever works, right?
Tomato & Spinach Soup With Mini Raviolis
Ingredients
- 2 tablespoons evoo, extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can crushed tomatoes, 28 ounces
- 2 cups good quality vegetable stock, available on soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- 1 9 ounce package of refrigerated mini raviolis
- Salt and pepper to your taste
Directions
Heat a medium soup pot over medium heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a boil, add in package of refrigerated mini raviolis. Stir and reduce heat and simmer 15 minutes to reduce.
*Note: If you have leftovers and are storing them in the refrigerator, the raviolis will soak up some of the stock and leave you with a much chunkier soup. Simply add 1-2 cups of additional stock while reheating over medium heat and stir well to combine. This will bring the soup back to the original state.
Adapted from the original recipe for Tomato & Spinach Soup by Rachel Ray
