Ravioli Soup and Flower Pot Bread

Yesterday we had the coldest day of the season so I made this big pot of ravioli soup for dinner. This is a killer delicious soup.

The Recipe:

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1# Italian sausage
  
• 6 cups chicken broth
• 2 chicken bouillon cubes 
• 2 tsp. Italian seasoning
  
• 8 ounces cheese ravioli or tortellini or both
• 2 cans tomato soup
  
• 4 oz. sundried tomatoes, drained and chopped fine
  
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces kale  (coarsely chopped)
• salt and pepper to taste

directions

1. Heat the oil in a large pan over medium-high heat, add the sausage, spices, the onion and cook until tender, about 5-7 minutes. Add the kale.
   
2. Add the garlic and cook until fragrant, about a minute.
3. Add the broth and bouillon and bring to a boil, reduce the heat and simmer covered about 10 minutes. Add the tomato soup.
   
4. Add the tortellini and/or ravioli along with the sundried tomatoes and simmer until the tortellini is tender, about 5-7 minutes.
5. Mix in the parmesan and cook until the cheese has blended in before seasoning with salt and pepper to taste

This is another one of those recipes where I heard groans as people ate the first spoonful.

I served it with this flower pot bread. You can buy new terracotta flower pots, wash them and use them or use small food prep bowls. I have glass flower pots so that's what I used.

Ingredients:

• 2/3 cup warm water (not hotter than 110 degrees)
• 3 teaspoons yeast
• 2/3 cup milk
• 6 tablespoons butter, melted
• 2 large egg, beaten
• 1/2 cup instant potato flakes
• 1/2 cup sugar
• 2 teaspoon salt
• 5 cups unbleached all-purpose flour
• 1 egg white
• everything bagel topping
  

 

1. Stir the yeast into the warm water and let sit for 10 minutes.  It will become foamy.
2. Combine the potato flakes, sugar, salt, and flour in a bowl.
3. Pour the water/ yeast mixture into the bowl of a mixer with the paddle attachment(or into a bowl if you’re kneading by hand.)  Add the egg, the milk, and the butter and mix gently.
4. Turn the mixer on and slowly add the dry ingredients, scraping the bottom of the bowl from time to time.  When all the dry ingredients have been incorporated, switch to the dough hook and knead for 10 minutes.
5. Place dough into a lightly buttered bowl, turning once to coat, cover with plastic wrap, and let rise in a warm location for an hour and a half.
6. Punch dough down and divide into 8 pieces.  Form into balls and place into buttered flower pots. Use either new terracotta pots or you can use small prep bowls. Let dough rise in flower pots for another hour and a half.

   

   Dough rising in flower pot.

7. Preheat oven to 350 degrees.
8. Mix the egg white and brush on the top of the loaves. Sprinkle with everything bagel topping.
   
9. Bake flower pot bread for 30 minutes.

 

I left one plain for a puppy treat.

Here are my glass flower pots.

Spread them out on the cookie sheet so they don't rise together like these.  You don't want them touching like mine did.

I like to make these flower pot breads and serve them with salads in the summer.