Italian Sausage and Ravioli Soup
Ingredients:
3 links of sweet Italian sausage (casings removed)
1 tbsp extra virgin olive oil
1 cup of chopped sweet onion
2 garlic cloves, minced
2 cartons beef broth
1 cup red wine (never use a wine in your cooking that you wouldn't drink-make it a good one)
1 can diced tomatoes (do not drain)
1 8 oz can tomato sauce
1 tbsp organic sugar
3 shredded carrots
1 zucchini cut into small chunks
1 bell pepper, diced
1 cup fresh spinach leaves, stems removed
1 tsp dried basil or 4 large basil leaves, finely chopped
1/2 tsp dried oregano
1 tsp sea salt
1 tsp fresh ground pepper
1 container of Buitoni whole wheat four cheese ravioli (in the refrigerator pasta section of your grocery store)
fresh grated Parmesan cheese for topping
Brown sausage in a large pot ( I love my enameled cast iron dutch oven for this-it is great for soups and braising foods.) Remove sausage from pot and set aside. Add olive oil to pan and saute onion and garlic until tender but not browned. Add beef broth, wine, sugar, tomatoes, carrots, basil, oregano, salt, pepper, tomato sauce, zucchini, bell pepper and sausage. Boil then reduce to simmer for 40 minutes. Stir in ravioli and simmer for another 10-15 minutes. Stir in spinach and cook until just wilted. Turn off heat and ladle into bowls. Top with freshly grated Parmesan cheese. Serve with crusty garlic bread for dipping. Enjoy~
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