I like to make this when I need some seriously healthy nutrients in my body! This has so much good stuff it is bound to cure you! I usually don’t add the chicken but happened to have these boneless skinless thighs in my freezer that I needed to use. I first browned them in olive oil and then added all the vegetables I had on top. There are onions, carrots, broccoli, cauliflower, spinach, yellow squash, zucchinni, fresh peas, garlic, tomatoes, celery, lots of fresh thyme and pepper which i love in soup. Then I poured a big box of the Swansons chicken broth over everything and simmered on low for a couple hours. I stirred in some homemade pesto sauce leftover from this amazing orriochete recipe I had made to spice it up.
The result was a great soup! But what I have never done before was use this as a sauce for my raviolis. It was actually really good!
First let me tell you how I make one version of my raviolis:
I use wonton skins for the pasta casing and fill them with a mixture of ricotta cheese, parmesan or any other cheese I have on hand and stir in an egg, scallions, pesto, salt and pepper. The filling possibilities are endless and I have a great chicken filling recipe I like but it is much more work. These can be made so easily if I buy a container of ricotta and wontons skins at the grocery store that day.
My little trick is instead of filling up a big pot to get the boiling water I use a wide shallow pan and fill up about 1 or 2 inches of water and bring it to boil. I can fit about 4 or 5 in the pan and cook them for about 3 minutes.
I drain them out with a big slotted spoon and lay on the serving plate and top with the sauce. It is actually a quick dinner even though it sounds like a lot of work. This particular night I had no sauce and got the idea to use the leftover vegetable soup. I put some parmesan cheese on top of everything and it tasted great! Light and flavorful, it actually paired great with the creamy filling.
I want to eat this right now!