Growing up, matzoh ball soup was my go-to metaphorical ethnic penicillin. For some, chicken soup will always be the prescribed treatment for aches, pains and a sore throat. However, there’s no reason that we can’t soothe ourselves with something a little more filling. Next time you call in sick, email this 30-minute remedy to your significant other as a subtle dinner suggestion. You’ll be back on your feet in no time.
Makes: 4 bowls
Total kitchen time: 30 minutes
- 1 cup pancetta, finely diced (you can use bacon if you want, but make it good bacon)
- 1/2 medium onion, diced
- 5 cloves of garlic, smashed
- 1 small leek, diced
- 1/4 cup dry white wine
- 6 cups chicken broth
- 1 can whole peeled tomatoes, drained and coarsely chopped
- 1 1/2 cups shitake mushrooms, sliced into 1/8” strips
- 1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)
- finely chopped flat-leaf parsley, to garnish
- 1/4 cup shaved parmesan, to garnish
- sea salt and freshly ground black pepper, to taste
- Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot.
- Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula.
- Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper.
- When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes.
- To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.