My mom and my grandmother both brought me up on hearty and delicious soups, and my appreciation for a bowl of soup with a few chunks of bread has remained steadfast as a mom with her own family.
My background in Italian foods runs deep after spending time in Italy when I was growing up and spending tons of time with my Grandmother Santa who was straight off the boat. Add in owning my own personal eatery where I was the Chef and you know that I have spent some serious cook time in the kitchen!
The Rustic Italian Tomato Soup with Ravioli I am about to offer you for our own recipe curation is bold in flavor and filling. Lavishly live food out loud, indulge in the cool weather and enjoy creating this recipe for rustic Italian tomato soup with ravioli.
Rustic Italian Tomato Soup With Ravioli
Soups are such wonderful ways to create a fulfilling meal, and when served up alongside some crusty Italian-Style bread they just rock my food world! Today I cooked my Casa Vento Famous Rustic Italian Tomato Soup with Ravioli because it was a comfort-like type day.
This soup is special because I am preparing it in my favorite 5 Qt Dutch Oven as it is the perfect size for a family! Rustic Italian tomato soup with ravioli welcomes the outside chill as it nips it with a warm bowl brimming with a hearty base sure to fill any belly. The flavors that come together in this Rustic Italian Tomato Soup with Ravioli, are rich and combine a filled pasta and a full till of veggies all in one bowl.
My soup began with the creation of a French onion soup, however, French onion and Italian or hardly the same type of soup. So I went ahead and tweaked the soup just a bit to fit what our family was in the mood for a bit more rustic Italian taste. Grab those sweet onions, cut up your carrots don’t forget the bacon or the Pancetta and make sure escarole is on your grocery list as you are about to prepare rustic Italian tomato soup with ravioli!
What are the ingredients?
2 Whole Sweet Onions Skinned, Peeled and Chopped
3 Tsp of Minced Garlic
1/2 C of Butter
24 Oz of Vegetable Broth
1 Cup of Carrots Shredded
1 Cup of Peas
1 Cup of Cannellini Beans
1 Cup of Escarole, Rinsed and Chopped Into Bite Size Pieces
1 Can of Diced Tomatoes
1 C of Tomato Sauce
1 Chunk of Parmesan cheese Rind
1/4 Pound Raw Bacon or a few pieces of Pancetta
1 Tsp of Freshly Ground Mediterranean Sea Salt
1 Tsp of Freshly Milled Pepper
3 Cups of Water
1/4 Cup of Water to rinse Tomato Sauce Can
METHOD
Prepare all vegetables ahead of time, peeling, cutting, cubing, whatever is necessary. In a Stock Pot, on Medium-Low heat, place your chopped onion, garlic, butter
Add in the carrots and cover with lid to help veggies to sweat to soften.
Stir in your tomato sauce and the can with 1/2 C of water in it to use all the tomato sauce that was stuck in the can. Allow simmering for a few minutes, just until all has merged with the mixture. Now remove this into a large mixing bowl,
The Bacon Preparation
In the same Dutch Oven, place the cut up bacon on one side of the pot and on the other side place the escarole and 1 TSP of Garlic. Place lid on and allow escarole to shrink. Do turn the bacon to prevent it from burning, and do allow the escarole to seep up some of the bacon greases, it will on its own. Remove the Escarole once wilted, leaving the bacon to continue cooking. Place the escarole in the holding bowl. Once bacon is charred enough(crisp), allow it to remain in the pot.
For The Soup
Add in the holding bowl of previously cooked onion, tomato, carrot.
Add the Broth, Add 3+ Cups of water and Add In the peas, RINSED beans, S & P and stir all together, slowly, then cover. Allow simmering on the stove until it thickens a bit and flavors converge. Make sure to add in the Parmesan Rind chunks at this point.
In a Separate Pot, boil 5 Ravioli Per person, drain, and place in a bowl. Add soup to the ravioli
Grab the printable version of the recipe here.
Rustic Italian Tomato Ravioli Soup
Ingredients
- 2 Whole Sweet Onions Skinned Peeled and Chopped
- 3 Tsp of Minced Garlic
- 1/2 C of Butter
- 24 Oz of Vegetable Broth
- 1 Cup of Carrots Shredded
- 1 Cup of Peas
- 1 Cup of Cannellini Beans
- 1 Cup of Escarole Rinsed, and Chopped Into Bite Size Pieces
- 1 Can of Diced Tomatoes
- 1 C of Tomato Sauce
- 1/4 Pound Raw Bacon or a few pieces of Pancetta
- 1 Tsp of Freshly Ground Mediterranean Sea Salt
- 1 Tsp of Freshly Milled Pepper
- 3 Cups of Water
- 1/4 Cup of Water to rinse Tomato Sauce Can
- Parmesan Cheese Rind Pieces
Instructions
- Prepare all vegetables ahead of time, peeling, cutting, cubing, whatever is necessary.
- In a Stock Pot, on Medium-Low heat, place your chopped onion, garlic, butter
- and carrots to sweat. Cover with lid and allow veggies to sweat to soften.
- Stir in your tomato sauce and the can with 1/2 C of water in it to use all the tomato sauce that was stuck in the can.
- Allow to simmer for a few minutes, just until all has merged with mixture. Now remove this into a large mixing bowl
For The Bacon Preparation
- In the same Dutch Oven, place the cut up bacon on one side of the pot and on the other side place the escarole and 1 TSP of Garlic.
- Place lid on and allow escarole to shrink. Do turn the bacon to prevent it from burning, and do allow the escarole to seep up some of the bacon grease, it will on its own.
- Remove the Escarole once wilted, leaving the bacon to continue cooking.
- Place the escarole in the holding bowl.
- Once bacon is charred enough(crisp), allow it to remain in pot and then
For The Soup
- Add in the holding bowl of previously cooked onion, tomato, carrot.
- Add the Broth
- Add 3+ Cups of water
- Add In The Peas
- Add in the RINSED beans
- Add the S & P
- Stir all together, slowly, then cover. Add IN cheese rinds
- Allow to simmer on the stove until it thickens a bit and flavors converge.
- In a Separate Pot, boil 5 Ravioli Per person, drain and place in bowl.
- Add soup to the ravioli
- Serve Warm
Cook’s Notes
I actually did two separate steps here when preparing the soup. The first step I went ahead and sweated the onions and the garlic and the carrots together with the butter. Once they were translucent in color and much more tender I pulled them from the stove after adding the tomato sauce. I like how thick this turns out.
I also cook the bacon separately as well as together in order to get a firm, crisper texture while also getting the bacon grease that I needed for the taste in the soup. The bacon grease nicely meshes into the escarole and the escarole steams quickly, making this the perfect combination for a cook-together.
Cutting the escarole into bite-size pieces as key and also cooking along with the bacon so that it picks up some of the flavors while adding in an additional teaspoon of minced garlic will really have your taste buds soaring.
Once the bacon was cooked well I went ahead and added back in the onion and carrot mixture. Add an additional one and a half cups of water adding the piece as well as the beans and the broth vegetable or chicken your choice.
Indulge in the season of warm soups, and rich flavor when you prepare this choice soup. Lavishly live food out loud and celebrate Rustic Italian Tomato Soup With Ravioli. ~
