Creamy Tuscan Ravioli Soup

• Meat

  • 2 lbs Italian sausage, ground

• Produce

  • 5 cups Baby spinach, fresh
  • 1 tsp Basil, dried
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 Teasoon dried oregano
  • 2 (28 ounce cans Tomatoes

• Canned Goods

  • 3 cups Chicken stock

• Pasta & Grains

  • 1 (20 oz. package Cheese ravioli, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 cups Half and half
  • 1/2 cup Parmesan cheese, grated

Found on letsdishrecipes.com

Description

Ingredients

• 2 pounds ground Italian sausage
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teasoon 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
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper, to taste

Directions

• 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