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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adaptation of a Rachael Ray that I made last night. My husband, neighbors and I loved it! It's a great way to use up leftover turkey and veggies from the fridge! Ingredients:
2 tablespoons extra-virgin olive oil (evoo) |
1 medium onion, chopped |
3 celery ribs, chopped |
2 medium size carrots, chopped |
3 cloves garlic, finely chopped |
1 bay leaf, fresh or dried |
1 15-ounce can fire roasted, diced tomatoes |
1 quart chicken stock (or broth) |
3 cups shredded turkey |
salt and freshly ground black pepper. |
1 package small cheese raviolis |
garnish with fresh basil |
handful grated parmesan cheese |
Directions:
1. Place a large soup pot over medium-high heat with the EVOO.
2. Add onion, celery, carrots, garlic and bay leaf.
3. Cook until soft, about 5-6 minutes.
4. Add the tomatoes, chicken stock and turkey, and let simmer for 10 minutes.
5. Season with salt and freshly ground black pepper.
6. Add ravioli and cook according to package directions.
7. Add the basil and serve each bowl with a sprinkle of Parmesan
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