Garlic Soup with Ravioli

1 head garlic
1 t oil
6 cups chicken broth
1 9 oz package cheese ravioli or tortellini
3 T thinly sliced green onion
3 T finely chopped red bell pepper (optional)
1/4 t sesame oil

Peel garlic; thinly slice cloves. Heat oil in a non-stick frying pan over medium-low heat. Add garlic and cook, stirring often, until golden brown (about 10 minutes; do not scorch). If pan appears dry or garlic sticks to pan bottom, stir in water, 1 T at a time.

Meanwhile, bring broth to a boil in a 4 - 5 quart pan over high heat. When garlic is done, pour about 1/2 cup of broth into frying pan, stirring to loosen brown bits. Add garlic mixture to broth; reduce heat, cover and simmer for 15 minutes. Increase heat to high and bring to a boil. Separate any ravioli that are stuck together; add pasta to broth. Reduce heat and boil gently, stirring occasionally, just unit pasta is tender to bite ( 4 - 6 minutes or according to package directions). Add bell pepper, onions and sesame oil, and cook until just heated through, about 2 minutes. Garnish with cilantro.

Makes 6 servings.


This makes a great start to a meal - or serve it on it's own with salad and crusty bread.

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