Simple Fare, Fairly Simple

I ran across little bags of filled mezzaluna shaped pasta the other day. I liked the name so much I decided to buy some and figure out what to do with them later. Do you know what a mezzaluna is? It's a knife with a curved blade and a handle on each end.  Huh...who knew. Anyway....the soup was delish! And relatively healthy, too. All kinds of goodies in there but easy enough to change up if you want. Give it a try...I think you'll be happy with the end result and the fact that it's SO easy!

Mezzaluna Soup



1 rotisserie chicken, rough chopped - or 3 cups cooked, chopped chicken
2 32-ounce containers chicken stock
1 small onion - diced
2 cloves garlic - minced
3 - 4 carrots - diced
2 cups chopped, fresh spinach
1 14-ounce can diced tomatoes
1 teaspoon poultry seasonings
Salt and pepper to taste
1 8-ounce bag cheese filled mezzaluna ravioli

In a large pot, saute the onion, garlic and carrots until tender.

Add the chicken stock, tomatoes, poultry seasoning, salt and pepper.

Bring to a boil and add the chopped chicken and the chopped spinach.

Simmer for an hour or so.

The last 15 minutes, add the mezzaluna ravioli and cook until done.

Garnish with grated Parmesan cheese.

Here you go. You see two packages of pasta here and I did use two. BUT...you do NOT need two. One would have been plenty. In fact, using two soaked up a lot of the liquid. Just use one package.

Saute the onions, carrots and garlic until tender. Throw some zucchini in there if you want to live dangerously!

Add the chicken stock, tomatoes, poultry seasoning, salt and pepper. Bring that to a low boil....

...then add the chicken and spinach. Simmer for an hour or so.

Then add the one bag of pasta. Or two if you want REALLY thick soup.

Mmmm...so good!

And just for fun....here's a picture of a mezzaluna!