Gluten-Free Ravioli En Brodo
Ina Garten comes through again with what we would describe as one of her best takes on a classic chicken soup. Take away the chicken (apart from the stock!), add some cheesy gluten-free ravioli, and you’re left with a delicious vegetable soup with a hint of something more. Thus: Gluten-Free Ravioli En Brodo, where all we changed was the suggestion to use homemade stock – click here for our recipe – and gluten-free ravioli. In this case, store-bought is more than fine.
Speaking of which, if you’re on the hunt for some store-bought GF ravioli, look no further than Whole Foods. They have delicious, cheesy ravioli in packages of about ten on one of the end caps near their freshly grated parmesan cheese (which you can snag for this recipe, while you’re at it).
The entire soup is delicious, soul-satisfying, and one that will warm you from the inside out! We love to make this on chilly winter days, but truly, it’s an evergreen recipe. The fennel brings an interesting twist, along with the parmesan rind you add for a hint of salty depth. Believe it or not, it’s also mostly a one-pot meal (apart from the ravioli boiling). As easy as they come, and super super quick! Let us know in the comments if you give this Gluten-Free Ravioli en Brodo a try. Enjoy!
Gluten-Free Ravioli En Brodo
Equipment
- 1 large Dutch oven
Ingredients
- good olive oil (we love Graza!)
- 2 cups chopped yellow onions (2 onions)
- 2 cups (1/2-inch thick) diagonally sliced carrots
- 1 1/2 cups diced fennel, top and core removed
- 8 cups simmering chicken stock, preferably homemade (recipe follows)
- 1 Italian Parmesan rind (about 2×3 inches)
- Kosher salt and freshly ground black pepper
- 1 pound gluten-free cheese ravioli
- freshly grated Parmesan cheese, for serving
- freshly squeezed lemon juice, for serving
Instructions
- Heat 1/4 cup olive oil in a medium (10-11 inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions, carrots, celery, and fennel and saute for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add the chicken stock, 2 cups water, the Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind and taste soup for seasonings.
- Meanwhile, cook the ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or according to pkg directions), stirring occasionally. Drain and spread out on a plate so they don't stick together.
- For serving, place the warm ravioli in large soup bowls and ladle the hot soup over them. Sprinkle with Parmesan, dill, and a squeeze of lemon and serve hot.
