One of the best parts of my day is sitting down to dinner with my family. We eat dinner together every single night regardless of how busy we are and what we have going on. I did it as a child, and so did my husband. It is a time when we can talk, reflect on our day, and we always end up laughing at something cute that one of the kids said at the table. I have never worried about whether or not I would be able to put food on my table or if I was going to be able to eat a meal.
I am well aware that not all families are this fortunate. When I was a teacher, most of my students were very poor. I will never forget looking into the eyes of children that were suffering from hunger and that were malnourished. It is heartbreaking. Many of my students only received consistent meals when they were at school. On weekends and holidays, it was unknown if they were going to be able to eat. Come Monday, they would look tired and weak. At school we did the best that we could, but it was never enough. It gave me a new prospective on this problem and I will never forget that experience for as long as I live. I think that you would be surprised to know how many families in your community wonder where their next meal will come from.
I am partnering with The Pampered Chef® in support of Feeding America® through the Round-Up From the Heart® campaign. Starting this week, they are introducing the Nourish Soup Bowl as a limited edition Round-Up from the Heart® product.
“Every time you and your family use this bowl, the word “nourish” becomes a poignant reminder that someone in need enjoyed a nourishing meal thanks to this purchase.”
For every bowl purchased, The Pampered Chef contributes $2 to Feeding America, which provides 18 meals for those in need. Since the Round-Up from the Heart program began in 1991, The Pampered Chef has contributed more than $24 million to Feeding America. I am happy to support this campaign and have been a longtime supporter of Feeding America®.
To fill my Nourish Soup Bowl, I made a simple tomato soup that is hearty, warming, and comes together quickly. I have made this soup countless times, sometimes I leave it plain, sometimes I add garlic bread on the side, this time I added mini ravioli and I think that this is my favorite way to eat it.
2 Tablespoon olive oil
3 cloves garlic
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can petit diced tomatoes
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon pepper
1 Tablespoon sugar
1/2 cup milk, half-and-half, or heavy cream
2 Tablespoons balsamic vinegar
3 Tablespoons fresh basil, chopped
1 pound package mini ravioli (fresh or frozen)
Preheat a Dutch oven (I used the Rockcrok from The Pampered Chef) over medium heat. Chop garlic and onion. The soup will be pureed at the end, so it doesn’t have to be finely chopped.
Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.
Add the tomatoes, chicken stock, salt, pepper, and sugar.
Tip – Pour the chicken stock into the tomato cans and swirl to rinse out the remaining tomato.
Let the soup simmer for 20 minutes on low heat.
While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. (I used frozen ravioli, if I was using fresh, I would have added them directly to the soup during the last few minutes of cooking).
Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.
I like a smoother soup, so I used my immersion blender to puree it directly in the pot. You can skip this step or do it in a blender.
Add basil right before serving. Ladle into the Round-Up from the Heart® Nourish Soup Bowl.
Add cooked ravioli and garnish with Parmesan and extra basil.
Thank you to The Pampered Chef for sponsoring this post. I hope that you will support their efforts in raising funds and awareness to this important cause. 1 in 5 kids in the United States faces hunger, exposing them to increased learning difficulties, increased school absenteeism and poorer general health. All opinions are 100% my own.Print
- 2 Tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can petit diced tomatoes
- 2 cups chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 Tablespoon sugar
- 1/2 cup milk, half-and-half, or heavy cream
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons fresh basil, chopped
- Parmesan cheese
- 1 pound package mini ravioli (fresh or frozen)
- Preheat a Dutch oven over medium heat. Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.
- Add the tomatoes, chicken stock, salt, pepper, and sugar.
- Let the soup simmer for 20 minutes on low heat.
- While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. If using fresh, add directly to the soup a few minutes before serving.
- Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.
- Puree if desired.
- Add basil right before serving. Add cooked ravioli and garnish with Parmesan and extra basil.