Dave woke up yesterday with a cold. He doesn’t handle colds well, probably because with him they have a tendency to turn into ear infections and strep throat.
We always have the basics for a pot of soup, so last night I threw together a quick and warming soup to ease Dave’s sore throat. No need for you to follow this recipe exactly…just use what you have on hand. Also, you’ll note that I used quite a lot of red pepper flakes. For some reason, spicy foods taste very good when you have a cold. Please feel free to reduce the specified red pepper flakes to a lesser quantity, if you prefer less spicy.
This recipe serves 4-5, which for us is plenty for dinner, AND lunches the next day.
Sausage soup with ravioli
8 ounce sausage link, sliced
1 1/2 cups chopped mire poix blend (mixture of chopped onions, celery, and green peppers)
3 cloves garlic, minced
2 10-ounce cans beef broth
1 cup white wine
1 cup halved grape tomatoes
15-ounce can lima beans, undrained
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
salt, to taste
1/2 teaspoon Herbs de Provence
1 bay leaf
2 cups ravioli (dry or frozen)
2 big handfuls fresh spinach (or 1/2 cup frozen chopped spinach)
freshly grated parmesan and chopped Italian parsley (optional)
Cook the sausage on medium heat in a large dutch oven pan, stirring to prevent it from burning or sticking to the pan. Add the mire poix and garlic, and saute briefly. Stir in the beef broth, white wine, tomatoes, lima beans, red pepper flakes, ground pepper, salt, Herbs de Provence, and the bay leaf. Cook on low for about 30 -40 minutes.
Turn heat to high, and bring to boiling. Add the ravioli, and cook for about 8 minutes, or until the pasta is cooked through. Stir in the spinach and serve. Garnish with grated parmesan and chopped Italian parsley, if desired.