Zucchini soup with ravioli

    45 minutes

    Adding stuffed pasta to this delicately flavoured soup turns it into a filling lunch or supper. Make it in late summer and early autumn when zucchini are at their best.

    3 people made this

    Serves: 4 

    • 700 ml chicken or vegetable stock
    • 700 g zucchini, peeled and chopped
    • 2 garlic cloves, crushed
    • ½ cup finely chopped fresh flat-leaf parsley
    • 6 fresh chives, snipped
    • salt and freshly ground black pepper
    • 375 g fresh cheese and spinach ravioli or tortellini

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Pour the stock into a saucepan and bring to the boil. Add the zucchini, reduce the heat, then cover and cook gently for 15 minutes, or until tender.
    2. Remove from the heat, then add the garlic. Pour into a blender or food processor and blend until smooth. Return to the pan and stir in the herbs. Season to taste. Cover and keep warm, then reheat gently before serving.
    3. Cook the pasta in a large saucepan of lightly salted boiling water for 5 minutes, or according to the packet instructions, until al dente. (Take care not to overcook the pasta, as it could break up and lose its filling.)
    4. Drain the pasta and divide among four bowls. Ladle the soup into the bowls and serve at once.

    cook's tips

    • If the zucchini are very fresh and sufficiently young, don't peel them: you'll have a lovely deep green soup punctuated by the white of the ravioli. * • Offer a little freshly grated parmesan to sprinkle on top.

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