It used to be that we all got sick together in November, December or January. For the last two years, it’s been October. The most beautiful month! Before kids, we’d get run-of-the-mill colds. I’d be sick once every two years or so, and for a full week. These days? It can be up to two to four weeks. I fought it off so hard, but it got me in the end. I woke up today and I was down with it! We had such big plans to travel this weekend and find moose, but had to do little adventures together instead.
When it came time for dinnertime, comfort food was on all of our minds. Scarlet – the one to give us the cold, I’m sure – is mostly better, but the rest of us are pretty sick. We’re in varying stages! Cassidy made popovers and I decided to pair them with one of my favorite soups. You can absolutely cook chicken from scratch for the soup – and should – but I threw in leftover cutlets because I always love extra protein. You can also play around with spices, seasonings and other vegetables.
This recipe is created The Tuscan Way – which means simple ingredients, rich flavors, and treating every meal like an experience. Truly, when it’s a brisk day in New England and I’m nursing my first cold of 2016 (I almost made it through!), I’m dreaming of being IN Tuscany. I won’t tell you that cooking this soup is as good as being there, but hey, whatever helps.
This light, bright, fresh Tuscan meal can be made in 30 minutes or less. How’s that for comfort food? I know that anything cooked with ravioli is on my hit list, but I’m loving the way Bertolli Tomato & Basil cooks in as well. It’s flavorful!
- 1 can Bertolli Tomato & Basil
- 2 Tbsp olive oil
- 1 can crushed or diced tomatoes
- 1 package frozen ravioli
- 1 box frozen spinach
- Spices and seasonings - basil, garlic, oregano, salt, pepper, etc.
- Mince four cloves of garlic if you're using garlic. Add onion too, if desired. (I don't) Cook both in a large pot with olive oil over medium-low heat until they are soft
- Add the Bertolli Tomato & Basil, the can of tomatoes, and one full can of water to the pot
- Add the spices and seasonings
- Turn the heat to medium high and simmer for about ten minutes
- Add the frozen ravioli and frozen spinach and cook over medium-high heat, stirring to break up the spinach
- Cook until the ravioli is tender and then season to taste
- Add chicken as an option