Creamy Tuscan Ravioli Soup
A creamy tomato based broth with cheesy ravioli, fresh spinach, and Italian sausage in this hearty, crowd-pleasing soup.
Equipment
- Dutch Oven
- Soup Bowls
- Wooden Spoons
- Parmesan Cheese Grater
Ingredients
- 2 pounds ground Italian sausage
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 28 ounce cans crushed tomatoes
- 3 cups chicken stock
- 1 20 oz. package fresh cheese ravioli I used Biutoni
- 5-6 cups fresh baby spinach, chopped
- 2 cups half and half
- ½ cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
Instructions
- In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
- Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
- Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
- Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.
Nutrition
Serving: 1gCalories: 453kcalCarbohydrates: 15gProtein: 25gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 22gCholesterol: 76mgSodium: 1026mgFiber: 3gSugar: 6g
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