Ingredients

• 4 slices crusty Italian bread, 1 1/2” thick
• 4 T. extra virgin olive oil, plus more for drizzling
• 1 large onion, chopped
• 6 garlic cloves, minced
• 6 c. low sodium chicken broth
• ½ c. heavy cream
• 1 t. minced fresh thyme or ½ t. dried
• Salt and pepper
• ½ c. grated Parmesan cheese

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Place bread slices on baking sheet, brush tops with 1 T. oil and bake until golden brown and crusty, 8 to 10 minutes.  (I skipped this step altogether and just used good quality cheese and garlic croutons!)
2. Meanwhile, heat 3 T. oil in Dutch oven over medium-high heat until shimmering.  Add onion and cook until lightly browned, 8 to 10 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add broth, cream and thyme and simmer until onions are softened, about 10 minutes.  Season with salt and pepper.
3. Cut bread in to 1 inch chunks and place in soup bowls.  Ladle soup over bread, sprinkle with Parmesan and drizzle with olive oil.  Serve.

Serves 4 to 6

Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”

This soup sounds deceptively simple, but has great taste!

You may also enjoy:

• Cheesy Ravioli Bake
• Rigatoni with Mushrooms and Gorgonzola
• Zipped Up Baked Ziti
• Artichoke Bruschetta

Tags: tuscan bread soup recipe, lent recipes, soups, easy, delicious

Ingredients

• 3 T. unsalted butter
• 2 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 T. coarsely chopped fresh basil
• 1/3 c. heavy cream
• Salt
• 2 (8 ounce) packages fresh cheese ravioli1 (6 ounce) bag baby spinach
• 1 c. shredded mozzarella cheese

Directions

1. Bring water to a boil in a large pot.  Adjust oven rack to center position and preheat oven to 450 degrees.  Grease a shallow 2 quart baking dish with 1T. butter.
2. Melt the remaining 2 T. butter in a large skillet over medium heat.  Add garlic and cook until fragrant, but not brown, about 30 seconds.  Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes.  Stir in basil and cream and simmer until sauce thickens, about 2 minutes.  Season with salt.
3. Add 1 T. salt and ravioli to boiling water and cook until al dente.  Add spinach to pot with pasta during the last 30 seconds of cooking.  Drain pasta and spinach, return to the pot and stir in the tomato sauce.  Transfer mixture to the baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes.  Cool 5 minutes before serving.

 Serves 4 to 6

 Note: I’ve made a similar recipe in the past using frozen ravioli and frozen spinach, and this version is entirely more delicious!

Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”

You may also enjoy:

• Rigatoni with mushrooms and gorgonzola
• Tuscan Bread Soup
• Artichoke Bruschetta
• Zipped Up Baked Ziti

Tags: cheesy ravioli bake, casserole, recipe for lent, recipes, lenten, vegetarian, italian, easy

Ingredients

• 2 T. vegetable oil
• 4 large Portobello mushroom caps, halved and sliced thin
• 4 garlic cloves, minced
• ½ c. dry white wine
• 1 c. heavy cream
• 1 c. crumbled Gorgonzola cheese
• Salt and pepper
• 1 pound rigatoni1 (5 ounce) bag baby spinach

Directions

1. Bring 4 quarts of water to boil in a large pot.  Meanwhile, heat 1 T. oil in a large, nonstick skillet over medium high heat until simmering.  Cook mushrooms and garlic until mushrooms are golden brown, about 4 minutes.  Transfer to a bowl.  Add wine to now empty skillet and simmer until reduced by half, about 2 minutes.  Add cream and ½ c. cheese and simmer until thickened, 3 to 5 minutes.
2. Meanwhile, add 1 T. salt and pasta to boiling water and cook until al dente.  Reserve ½ c. pasta cooking water, drain pasta and return to the pot.  Add cooked mushrooms, spinach and sauce to pot and stir until spinach is wilted, about 1 minute, adding reserved pasta water as needed.  Add salt and pepper to taste and sprinkle with the remaining ½ c. cheese.  Serve.

Note:  if you forget to reserve the ½ c. of pasta water before draining, as I often do, just use ½ c. of hot tap water!

Serves 4.

Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”

You may also enjoy:

• Cheesy Ravioli Bake
• Tuscan Bread Soup
• Zipped Up Baked Ziti
• Artichoke Bruschetta

Tags: rigatoni with mushrooms and gorgonzola recipe, lent, recipes, easy, delicious, casserole