Because you can't just make one thing with a big bunch of dill.

And since egg salad is not exactly the optimal thing to eat in winter (not to say that stopped us), I went on the lookout for more ways to use up my bountiful dill. The answer? Well, besides some very dilly schmears and a few simple salads, a soup seemed like a really good idea.

This soup takes very little time to make and produces a seriously warming and delicious meal. It's an excellent reason to keep ravioli (or any fresh filled pasta you like) in the freezer.

I happened to have a ravioli filled with havarti and dill on hand, so fresh dill was a perfect addition. However, it would be hard to go wrong using any filled pasta you like. Ravioli or tortellini with ricotta, spinach, chicken, beef, or even a delicate shrimp could all be delicious. So could pierogi or pelmeny filled with hearty potato, cottage cheese, or cabbage.

All you'd need to do is adjust the type of herb and the broth for optimal flavor combinations. Shrimp ravioli? Use chives and tarragon, plus fish stock. Beef? Use parsley and beef stock, with a splash of tomato juice for good measure. Tomato would be a great addition for nearly any pierogi as well -- and I'd wilt in some shredded cabbage right before turning off the heat. And a little dry vermouth or white wine would be an excellent addition to nearly any of these.


Simple ravioli soup with handfuls of herbs
Serves 2.

olive oil/butter
3-4 scallions
1-2 carrots
3+ cups vegetable or chicken broth
2 servings frozen ravioli or other filled pasta of your choice
salt, pepper
plenty of dill, parsley, or another fresh leafy herb

Start by heating your oil or butter in a 3-quart saucepan over medium-high heat. Trim and chop a handful of scallions, separating the whites from the greens. Add the whites to the pan and cook, stirring occasionally, for a few minutes. Set the greens aside.

Scrub or peel one big carrot or a couple of smaller ones. Slice into the bite-sized pieces of your choice. I made thin quarter-moons. Add your carrots to the pan, season with a little salt, and cook for another few minutes to soften. If you want to add any more chopped vegetables, like celery or mushrooms, now is the time to do so.

Add a good three cups of broth to your pan. You can make up the difference with water if you don't have quite enough broth. Season with salt and pepper and bring the pan to a boil.

Add your ravioli, stir, and bring the pan to a boil again. Reduce the heat to simmer; a full rolling boil will tend to split your ravioli.

Simmer for five to eight minutes, or until your ravioli are completely cooked through. They will float to the surface of the pan when they're ready. Your timing will depend on the size of your pasta.

While you're waiting, chop up a large handful or two of the herbs of your choice. I used dill, because we had lots of it and my ravioli were filled with havarti and dill anyway, but parsley, chervil, chives, tarragon, or a mix of whatever leafy green herbs you like can all work well. Think about your ravioli filling and decide accordingly.

When your ravioli are done, correct the seasonings and turn off the heat. Stir your chopped herbs and green onion greens into your finished soup. Serve with a few extra sprigs of herbs for garnish.

Eat and feel better.

Which hot and hearty soups are you cooking this winter?