This soup comes together quickly, and is a delicious way to use up some greens!  Feel free to substitute any type of greens you like into the soup.


    • 1 tablespoon olive oil
    • 1 onion, minced
    • 1 garlic clove, minced
    •  2-4 cups vegetable broth
    • 1 (28 ounce) can crushed tomatoes
    • 1 (9 ounce) packages fresh ravioli or tortellini (I used wild mushroom)
    • Cracked black pepper
    • 10-16 ounces fresh collards or other greens, chopped
    • 1/4 cup freshly grated romano cheese (optional)


    1. In a soup pot, heat olive oil over medium high heat.
    2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
    3. Add broth and tomatoes.  Use hand blender to blend soup if you like a smooth consistency.
    4. Turn heat up to high, and bring to a boil.
    5. Add the pasta and cook according to package instructions.
    6. When tortellini is almost done, add greens and taste, adjusting seasonings with salt and pepper.
    7. Cook until greens wilt and serve immediately.
    8. Garnish each serving with a sprinkling of Parmesan.
Tomato and Ravioli Collard Soup

3 thoughts on “CSA Cooking – Tomato and Ravioli Collard Soup

Leave a Reply