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Monday, December 16, 2013

Spinach Artichoke Soup with Ravioli

I have consistently posted on this blog every weekday for a while now which means if I'm slacking I must be reeeeeally busy.  That's why when I had almost all of Sunday free, I thought the best thing I could do for myself was to cook up something yummy so I would have a fresh post on Monday.  I spent Saturday locked indoors afraid of the snow that didn't let up all day.  After weather like that, there's only one thing to cook: soup.

I found this recipe and couldn't find a single thing wrong with it.  The only change I made to it was using small half moon mushroom ravioli instead of cheese tortellini.  The soup is already so cheesy that I figured I would be fine not using cheese tortellini and I was right - just use your fave stuffed pasta and you'll be fine.

This soup is creamy goodness.  It's like the spinach artichoke heart dip you love ordering at your favorite chain restaurant but when you're there, you feel obligated to eat it with chips or bread.  Here, you're free to shovel it into your mouth with a large spoon just like you always wanted.  The only way this recipe could be easier is if it came already cooked and you just microwaved it.

And it's cozy.  This is fireplace food.  I only wish I could have been eating it on Saturday while I watched the snow fall.  But that would have required me to leave the house in that gross weather and there was absolutely no way that was happening.

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