Saturday, April 18, 2020

Homemade Ravioli and Spinach Soup for #SoupSaturdaySwappers

I had this soup all ready to go, and the pictures of it as well, and then my SD card said it was corrupted. I couldn't upload any pictures, I don't what by, I haven't said anything even remotely racy to it lately. Or shown it anything other than food porn.  sigh
I persevered, and got the pictures.

I think I may need a new camera, soon.  I've been limping along with this one for awhile now and it's finally giving up the ghost. And maybe a new SD card as well?

I have to say that this soup came out of my pantry, fridge and freezer, no shopping trips were needed.  As most of us are doing, I'm going out for necessities only, and will continue to do just that. I'm doing a lot of #Shelterinplacecooking.  

It's time for Soup Saturday Swappers and the lovely Karen of Karen's Kitchen Stories is our hostess this month.
She proposed we make Noodle Soups.    I've made my share of home made noodles and eaten probably more than my fair share as well, but I wanted to push the envelope, do something challenging, and I did. 
I made some Spinach Soup with Stuffed Ravioli's.

Homemade Ravioli and Spinach Soup
I guess all Ravioli is stuffed anyway. 

As I said, I made some stuffed Ravioli's for this soup and I'll tell you my adventures later on with them, but for now this soup is a kind mishmash of a couple of soups.

That's the best kind, isn't it?

I used some of my homemade chicken stock for this soup, and am so glad I take the time to make it.  Nothing beats the flavor, or the convenience of having some in the freezer all the time. 

To start with I sauteed some onion, and some tomato pieces (about 2-3 tomatoes worth) I had in the freezer, in a little ghee. Sauteed the cumin and fennel seed for a couple of minutes, and did my kitchen smell wonderful    Added in the frozen chopped Spinach which I'd already thawed out.  Warmed it up and let it sit on low heat for a couple of minutes. It's kinda like the sauce for Palak Paneer, ok so it's just like that sauce.    Set it aside for a few minutes while I poached the homemade ravioli which I'd stuffed with a mixture of Cauliflower, Onions and Gouda Cheese.   As soon as they were finished, I dipped them out, and added the spinach tomato mixture, used my immersion blender to whiz it together, brought it up to a boil and turned down the heat.  I then added the stuffed Ravioli and served it up.
I really loved the combo and I think it can be made into a really good vegetarian soup if you use a good vegetable stock instead of the chicken.  
Spinach Soup with Ravioli

This was a more than generous dinner sized serving for us along with enough for a couple or three lunches. 
Spinach Soup with Ravioli - empty bowl

Check out what my fellow bloggers came up with for Soup Saturday Swappers this month.
And check out the recipe at the end.

BTW this group is the brainchild of Wendy from A Day in the Life on the Farm

Homemade Ravioli and Spinach Soup

Yield: 4 servings
Prep time: 10 MCook time: 15 MTotal time: 25 M
This is a great soup, not too light, hearty enough for hungry person, but not too stodgy.


  •  2 teaspoons ghee
  • 1 tsp. Cumin Seed
  • 1 tsp. Fennel Seed
  • 1/2 tsp. Turmeric
  • 1 onion, finely diced
  • 2-3 chopped tomatoes
  • 1 package frozen chopped Spinach, thawed (8-12 oz. size)
  • 4 cups plain chicken stock
  • Stuffed Ravioli - 2-3 per serving of soup


How to cook Spinach Soup with Stuffed Ravioli

  1. Finely dice a small onion, then cut and dice up to 3 tomatoes.   Set aside. 
  2. Heat a saucepan over medium heat and melt the ghee.  Add the Cumin, and Fennel Seeds, saute for about a minute or so, then add the turmeric.
  3. Let cook for another minute or so, then add the onion.   Cook just until the onion is softened, then add the tomatoes and the thawed, chopped spinach.   Cover and let cook for about 3-5 minutes, or until the onion is cooked.  Add the chicken stock and let it come to a boil.  Turn off the heat and use the immersion blender to blend it up.  
  4. While the soup is simmering, cook the Ravioli in some seasoned chicken stock or vegetable stock.  Set aside to keep warm. 
  5. To serve.  Ladle out the soup into bowls and top with a few Ravioli and serve. 
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

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Hygge is only $4.99
Nibbles and Bites is $4.99
Simple Shrimp Recipes is $3.99

 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sorry about your camera woes, Sid. But that soup looks amazing. I can honestly say that I have never made my own ravioli. Putting that on the list to things to do! Thanks for the inspiration.

    1. I do use my camera, a lot. When the right time comes or I can afford it, I will replace. For now, I'm just happy it still works. SD cards are easy enough to replace. I can't believe you've never made your own Ravioli! BTW, I did use your Palak Paneer recipe as a base for the soup, and did leave a link to the original post as well.

  2. I love the filling you chose for those gorgeous ravioli. I had to recently break down and buy a new camera too. They get a lot of use.

    1. I'm holding onto my camera as long as possible, I figure that SD cards are a lot cheaper. I'll share how I made the Ravioli in the next couple of days, they were amazing.

  3. Boy, I would totally panic if my SD card was corrupted after all of that work creating this delicious sounding soup!!

    1. I had a few bad moments, but luckily was able to retrieve the pictures. And that soup, OMG it was good.

  4. Love that you adapted, and were able to get good use out of some freezer staples! I love that we always make chicken and turkey stock as well when we have a whole bird, to keep on hand especially for soups!

    1. I love making stock, and keeping it in the freezer. I reduce it down, so I have room for more stock, and freeze it in cubes, so I can use it at will, and where I want. I loved this soup, and being able to use stuff from the freezer was a win as well.


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