The rainy weather has made me crave for soup again, which is why I decided to look for new recipes that I can try. This yummy recipe uses turkey. If you do not have any, feel free to use chicken. Ravioli is another ingredient that made this dish delicious. You may make your own or use pre-made ones that you can find in the supermarket.
The soup has a clear broth, with a mix of vegetable tastes. You can also thicken it by adding some tomato sauce or tomato paste. The crushed chili makes the soup spicy to ensure that you feel warm, but do away with it if you are not fond of spicy food.
There are so many things that can be done to give this recipe more variation. Simply mix and match ingredients and add others that you like. Enjoy!
1 tablespoon olive oil
1 green bell pepper, diced
1 onion, chopped
4 large garlic cloves, chopped
2 large tomatoes, seeded and coarsely chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon crushed red pepper
6 cups chicken broth
2 zucchinis, diced
1 carrot, peeled and diced
1 1/2 cup cooked turkey, diced
9 oz. ravioli
Grated Parmesan cheese, for serving
Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until it becomes fragrant. Add the basil, fennel seeds and crushed chili. Cook it for another 1 minute. Add the bell peppers and tomatoes. Fry it for another 5 minutes or until soft.
Pour the broth into the pan and increase the heat to high. Bring it to a boil. Reduce the heat to low and ad the zucchinis and carrots. Let it simmer for another 5 minutes or until the carrots are tender.
Place the ravioli in the pan and cook it for 5 minutes or until it is soft. Stir in the chopped turkey. Let it simmer for another 2 minutes. Season it with salt and pepper.
Ladle the soup into individual bowls and serve immediately with Parmesan cheese.
Photo Courtesy Of: EraPhernalia Vintage . . . (playin’ hooky ;o)