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Spicy Vodka Ravioli Soup

Bowl with spicy ravioli soup with ground chicken topped with grated parmesan and sliced basil.
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This Spicy Vodka Ravioli Soup combines the bold, spicy flavors of penne alla vodka and a creamy tomato soup into one hearty and satisfying meal! It’s made with lean ground chicken, feel-good veggies, fresh basil, Parmigiano Reggiano cheese and savory parcels of cheese ravioli in a luscious tomato vodka sauce broth!

Ingredients

Scale
  • 1 medium / 250 grams Yellow Onion – diced
  • 330 grams / 2 medium Carrots – peeled, diced
  • 6 cloves / 36 grams Garlic – minced
  • 1-10 pieces / 3-30 grams / fresh Red Chilies, to taste (optional, note 1*) – finely chopped
  • 20 grams / 1 cup fresh Basil – thinly sliced
  • ½ cup / 50 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
  • Parmigiano Reggiano Cheese Rind (optional, use if you have it on hand)
  • 1 tablespoon / 15ml Extra Virgin Olive Oil
  • 500 grams / 1.1 pounds Lean Ground Chicken (I used homemade minced chicken breast)
  • 1.5 teaspoons Kosher Salt, divided (use half the amount if using iodized table salt)
  • 2 tablespoons / 28 grams Unsalted Butter
  • 2–4 tablespoons / 30-60 grams Hot Calabrian Chili Pepper Paste/Sauce, to taste
  • 1 tablespoon / 15 grams Double Concentrated Tomato Paste
  • ¼ cup / 60ml Vodka
  • 2 (14-ounce) can / 800 grams canned Diced Tomatoes (or crushed tomatoes, I used chopped tomatoes with olive oil & garlic)
  • 1 (15.5-ounce) can / 439 grams canned Chili Beans (I use S&W Chili Beans with pinto beans, chili peppers, onion, garlic in a zesty tomato sauce)
  • 1500ml / 6.34 cups Chicken Broth (I used 2 tablespoons/36 grams Better Than Bouillon Roasted Chicken Base dissolved in 1500ml hot water)
  • ¾ teaspoon Kosher Salt, to taste
  • 1 teaspoon freshly cracked Black Pepper, to taste
  • 1 teaspoon Smoked Paprika (hot or sweet)
  • 1 teaspoon ground Cayenne, to taste
  • 1 teaspoon Crushed Red Pepper Flakes, to taste
  • 7 fluid ounces / 200ml Cooking Cream (20% fat)
  • 500 grams / 18 ounces Cheese Ravioli (fresh or frozen
  • To Serve: Reserved sliced basil, more grated Parmigiano Reggiano Cheese

Instructions

  1. Cook the chicken: Heat 1 tablespoon extra virgin olive oil in a in a large Dutch oven or stockpot over medium-high heat. Add the ground chicken and season with ¾ teaspoon kosher salt. Cook for 4-6 minutes, breaking up the clumps with your spatula, until just cooked. Transfer to a clean bowl and set aside.
  2. Sauté veggies & aromatics: In the same pot, melt the unsalted butter over medium-high heat. Once melted, add the diced onion and carrots. Sauté for 3-4 minutes until softened. Add the garlic and red chilies, sauté for another minute until fragrant.
  3. Add the pastes: Add the Calabrian chili paste and double concentrated tomato paste. Mix well to combine until everything is coated and shimmering in the Calabrian chili oil – 40 seconds.
  4. Deglaze: Pour in the vodka and deglaze the pot for 1 minute until the vodka mostly cooks off and you can’t smell the alcohol.
  5. Build the broth: Stir in the canned diced tomatoes, chili beans, chicken broth and all of the spices and seasonings – the remaining ¾ teaspoon kosher salt, black pepper, smoked paprika, ground cayenne, and crushed red pepper chili flakes.
  6. Simmer: Bring to a boil over high heat – this will take 3-5 minutes. Once boiling, add the Parmigiano Reggiano cheese rind and lower the heat to medium-low. Simmer for 10-12 minutes.
  7. Stir in the cream and cheese. Remove the cheese rind and discard. Stir in the cooking cream – 1 minute. Then stir in the grated Parmigiano Reggiano cheese until melted – 1 minute.
  8. Mix in the cooked chicken: Add the cooked ground chicken back into the pot and mix to combine.
  9. Stir in the basil: Stir in most of the sliced fresh basil (reserve some for garnish) until just wilted – 20-30 seconds.
  10. Cook the ravioli: Add the cheese ravioli and simmer for 4-5 minutes or until tender. Switch off the heat.
  11. Serve: Divide evenly into bowls and garnish with the reserved sliced basil and more grated Parmigiano Reggiano cheese if desired. Serve immediately.

Equipment

Notes

  1. Fresh Red Chilies. To make this milder, leave out the fresh red chilies and use less Calabrian chili paste. Also use less or omit the crushed red pepper chili flakes and ground cayenne and use a sweet smoked paprika instead of a hot one.
  2. Nutritional information is approximate and will vary with ingredients substitutes and the brands you use. It does not include any extra Parmigiano Reggiano cheese for serving.
  3. Check out the full article for ingredient notes and substitutions, storage and reheating, tips on customizing this recipe, and more!

Nutrition

Find it online: https://thatspicychick.com/spicy-vodka-ravioli-soup/