Creamy Autumn Ravioli Soup

Dairy and Grain Free

The Holiday Hash at Trader Joe’s caught my eye in a recent shopping trip, and I immediately had so many ideas for how to use it. It’s a convenient package of diced butternut squash, sweet potatoes, celery onions, rosemary, sage and parsley. It cuts out so much peeling and chopping when you just want soup, fast!

I took my favorite Creamy Gnocchi Soup from Make It Easy and modified it to make this new, Autumn themed soup. I intended to use Cappello’s Butternut Squash Ravioli in it, but accidentally used the cheesy spinach one. I don’t eat dairy all that often, but I’m going to say - it was a very delicious, happy accident!

Autumn Ravioli Soup

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 Substitutions

• Sub 2 cups chopped onions, butternut squash, sweet potato, celery, parsley, sage and rosemary for the Holiday Hash, or your favorite frozen vegetable mix.

• Swap Ravioli for Capello’s Butternut Gnocchi, Trader Joe’s grain-free and gluten-free gnocchi, 2 cups cooked grain or gluten free pasta of your choice. Or omit entirely and add more veggies! 

• Sub 4 cups coconut milk, whisked with 1⁄3 cup garbanzo bean flour for cashew milk

• Sub rotisserie chicken, leftover Thanksgiving turkey, or omit sausage for vegetarian and add mushrooms

Creamy Autumn Ravioli Soup

Serves 4 to 6 

Recipe Author: Danielle Walker

Substitutions and notes found here: https://daniellewalker.substack.com/p/creamy-autumn-ravioli-soup

TOOLS

• Dutch Oven

• Cutting Board

• Knife 

INGREDIENTS

• 2 cups cashew milk (I used Elmhurst)

• 1 tablespoon arrowroot powder 

• 1 pound bulk mild Italian sausage, or uncooked links with casings removed

• 1 tablespoon extra-virgin olive oil 

• 1 (18-ounce) container Holiday Vegetable Hash*

• 2 small leeks, cleaned and thinly sliced

• 4 garlic cloves, minced 

• 1 (10-ounce) package frozen grain-free butternut squash ravioli 

• 4 cups unsalted chicken bone broth

• ¾ teaspoon apple cider vinegar 

• 2 to 2 ½ teaspoons pink Himalayan salt 

• ½ teaspoon cracked black pepper 

• ½ teaspoon Tagine seasoning (optional but SO good)

• fresh herbs, for serving

METHOD

In a bowl, whisk together cashew milk and arrowroot until smooth.

In a Dutch oven over medium heat or in an Instant Pot set to sauté mode high, warm the oil until it shimmers. Add sausage and break apart with a wooden spoon. Brown for 3 to 5 minutes, until mostly cooked through. Add the container of holiday hash, leeks, and garlic and sauté 6 to 8 minutes, until onion and leeks are translucent. 

Add 4 cups broth and the cashew milk mixture to the Dutch oven. Add vinegar, salt, and black pepper to the pot and stir to combine. Season to taste based on how salty the sausage and broth are. Bring to a boil over medium-high heat, then turn heat to low and simmer, uncovered, for 15 minutes, until the vegetables are fork tender and the broth has thickened slightly. Add the frozen ravioli and simmer for 10 minutes longer, until the ravioli is cooked and the soup has thickened.

TO DOUBLE FOR A FREEZER KIT:

Double all ingredients and cook the 2 pounds sausage, 4 sliced leeks, 2 containers Holiday Hash, and 8 cloves garlic together in a large stock pot. Spoon roughly half of the mixture into a freezer bag or container, and add 2 cups of the 4 cup cashew milk and arrowroot mixture to the container. Add your salt, vinegar, and pepper to the container, then freeze (without the broth for space saving) for up to 6 months, storing the ravioli separately in the freezer. 

TO COOK THE FREEZER KIT LATER 

Stovetop: Thaw the sausage, vegetables and cashew milk mixture completely overnight, combine sausage mixture and 4 cups broth in Dutch oven and bring to a boil over medium-high heat, then turn heat to low and let simmer for 10 minutes, until the vegetables are tender and broth has thickened. Stir in the ravioli and simmer 10 minutes longer. Serve as directed above.

Instant Pot: Once thawed just enough to remove contents, add the frozen sausage and cashew milk mixture to Instant Pot with 3 3/4 cups broth, secure lid, and set valve to seal. Cook on high pressure with a 20-minute timer. Quick-release pressure. Set the machine to sauté mode medium heat, stir in the ravioli and allow them to warm through for 10 minutes. Serve as directed above.