Creamy Beef Ravioli Soup

Ingredients:

• 1/2 medium red onion, diced
• 3 carrots, diced
• 5 cloves garlic, minced
• 3 Tbs. extra virgin olive oil
• 2 (15 oz) cans fire-roasted diced tomatoes
• 4 cups chicken stock
• 2 cups cream
• 1.25 pound frozen beef ravioli
• 4 cups chopped kale
• 1/2 lemon for the juice
• Parmesan cheese, for garnish
• Crushed red pepper, for garnish (optional)
• Coarse salt

Instructions:

1. In a large soup pot, bring the oil to a medium high heat. Add the onions and carrots and sauté with a pinch of salt for three minutes. Add the garlic and sauté another minute or two. Add in the diced tomatoes and give it a quick stir. Add the stock and cream to the pot, then bring to a light boil.
2. Add the ravioli and cook under a simmer for about five minutes, until they soften and plump. Add the kale to wilt, then squeeze in the lemon juice.
3. Off the heat check for salt. Need another pinch? Do it. Add freshly grated parmesan and a pinch of crushed red pepper for a kick. Serve with crusty bread!
4. Serves 6.

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