Sunday Supper {Ravioli en Brodo}

Over the course of Lent I am going to try to share our favorite Friday meat-free recipes for Sunday Supper. When I meal planned and grocery shopped, I didn’t realize it would be 70 degrees and sunny or likely wouldn’t have slated in a hot soup. HA! Regardless, this was a delicious meat-free, Italian take on chicken noodle soup. I served it with our favorite honey butter rolls and it was comfort in a bowl. The recipe serves 4-6 but we had enough left over for another round.

Ravioli en Brodo

Go to Dinners
Serves 4-6

  • olive oil
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups (1/2″ thick) diagonally sliced carrots, scrubbed (3 to 5 carrots)
  • 1-1/2 cups (1/2″inch) diced celery (3 ribs)
  • 1-1/2 cups (1/2″inch) diced fennel, top and core removed
  • 8 cups simmering chicken stock
  • 1 Italian Parmesan cheese rind
  • salt and freshly ground black pepper
  • 1 pound cheese ravioli, fresh or frozen
  • freshly grated Italian Parmesan cheese, for serving
  • minced fresh dill or parsley, for serving
  • Freshly squeezed lemon juice, for serving

Heat 1/4 cup olive oil in a medium (10-11 inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions, carrots, celery, and fennel and saute for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add the chicken stock, 2 cups water, the Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind and taste soup for seasonings.

Meanwhile, cook the ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or according to pkg directions), stirring occasionally. Drain and spread out on a plate so they don’t stick together.

For serving, place the warm ravioli in large soup bowls and ladle the hot soup over them. Sprinkle with Parmesan, dill, and a squeeze of lemon and serve hot. 

Note: I followed the directions and cooked the ravioli separate but next time I think I’ll just throw it in with the broth mixture and let it cook that way.

I hope you had a wonderful weekend!

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