Tuscan Ravioli Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 2 pounds ground sausage
  • 2 (28 ounce) cans crushed tomatoes
  • 32 ounces chicken stock
  • 1 qt half & half
  • 1/2 pint heavy cream
  • 1/2 onion
  • 1/2 tbsp garlic paste
  • 8 cups baby spinach leaves
  • 1/2 stick butter
  • 20 ounce package fresh ravioli (we used 4 cheese but you can use any flavor)
  • 6 ounces shredded Parmesan cheese
  • Salt, pepper, granulated garlic to taste
  • Top with croutons to serve

Directions

  1. Brown sausage in large skillet over med-high heat.

  2. Pulse onion in food processor until only small pieces remain.

  3. Transfer onion to large stockpot & add garlic paste & butter.

  4. Saute until soft & caramelized

  5. Pulse spinach in food processor until cut unto small flake sized pieces

  6. Once onions & garlic are ready- add crushed tomatoes, chicken stock, browned ground sausage & spinach.

  7. Bring to a boil- stirring frequently – Add seasonings to taste.

  8. Continue to boil 5-10 minutes for flavors to marry

  9. In another stockpot cook your ravioli to package directions & drain

  10. Reduce heat on soup & slowly add in half & half & heavy cream – stir well

  11. Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes

  12. Add in Parmesan cheese & cooked ravioli

  13. Stir until cheese has melted & blended into the soup.

  14. Serve with croutons & more cheese on top

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