Wednesday, June 12, 2013

Creamy Tomato Basil Soup with Meatballs & Ravioli

Last week, James & I had two dinners out all by ourselves.
Our boys, well, they are working & have things going on.

Both evenings at dinner, James ordered soup instead of salad ...
and the 2nd dinner, I did too.
{We were at Bravo & my favorite thing there is their Lobster Bisque ... it's to die for.
Instantly takes me back to SC & their She Crab Soup.}

Anyway, James commented that we should have soup more often.
And pretty much, what James asks for food wise, he gets ... the boys too.
I do that because I can.
I can cook & I enjoy making him what he wants.
It's a win-win.
Such a small way that I can show him that I love him & want to make him happy.

So on Monday, I made up this soup for supper.

Now when I say 'made up', I really mean made up  -- as in came up with it on my own.
I knew I wanted to use meatballs & ravioli, in some sort of a tomato base.
I googled a few recipes to help me along & after a little from each one, I came up with my own.
It was really delicious & very hearty ... basically a pasta & meatball dish, only in a thicker soup version.
Served alongside was a salad with the lettuce clipped from Gunnar's garden & garlic toast.

Here's my recipe.

Creamy Tomato Basil Soup with Meatballs & Ravioli

2  26 oz. jars of spaghetti/marinara sauce {I used Prego cause that's what I had ... any would work}
1  15 oz can petite diced tomatoes
1  12 oz jar of roasted red peppers, drained & diced
1 pound bag of frozen meatballs {I used turkey, but any would work}
16 oz of fresh ravioli {I got mine at Aldi}
2 cups of water
1 cup of milk
1 Tbsp. dried basil {use fresh if you have it - I just used what I had on hand}
1 Tbsp. pizza seasoning {can use Italian seasoning if you do not have pizza}
2 Tbsp. garlic powder
2 Tbsp. chicken soup base {bouillon}
1 Tbsp. sugar

In large kettle, simmer sauces, water, tomatoes, peppers, & all seasonings.
You can do this for 30 minutes or on low heat for 2 hours ... it's up to you.
I added in my frozen meatballs after my sauce had simmered for about 20 minutes ...
& I let that cook on low for a couple hours.
{If you needed to prepare this soup quicker, make sure your meatballs are thawed.}
About a half hour before serving, I added in the ravioli, keeping the heat on low.
And right before serving, I poured in the cup of milk to make the soup creamy.

As I've said before, I am not a precise cook.
I throw in a little of this & a little of that ... just whatever suits me.
Lots of times, I come up with a recipe based on what I have on hand ...
& that's exactly how this one came about.
So, feel free to tinker with it to come up with your own special twist.

Overall, a very yummy soup & one I will definitely make again.

Bon appetito~

Monday         Make It Yourself Monday        The Better Mom       C.R.A.F.T     Sunny Simply Life
Tuesday    Domestically Divine     A Bowl Full of Lemons    Titus Tuesday      A Stroll Through Life
Wednesday   Raising Homemakers        Savvy Southern Style         Adorned From Above
                   Women Living Well    Southern Lovely     The Thrifty Home
Friday    Happy-Go-Lucky     The Thrifty Groove      Farm Blog Hop
Sunday  Suburbsmama    Sew Many Ways


  1. Angela this looks like a very yummy soup. I like that you used turkey meatballs, so healthy! Thanks for joining us at TTF this week.


    1. The turkey ones are just as great tasting as the original.