Ravioli Soup


INGREDIENTS

  • 1 lb. Jimmy Dean All Natural bulk sausage
  • 1 medium onion finely chopped
  • 1 red bell pepper seeded and cored finely chopped
  • 3 cloves garlic finely minced
  • 10-12 cups baby spinach
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 can tomato sauce (15 oz.) I use Contadina
  • 4 cups unsalted chicken stock (I use kitchen basics)
  • 10 ounces frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli)
  • 1 cup shredded mozzarella

INSTRUCTIONS

  1. Brown sausage in saucepan over medium heat. Drain excess grease and return to heat. Add onion and pepper and cook until soft; approximately 4-5 minutes. Add basil & oregano and stir to combine. Add garlic to saucepan with sausage and peppers and cook 1 minute. Add spinach and cook until wilted; approximately 2-3 minutes. Add chicken stock and tomato sauce. Simmer for 30-40 minutes.
  2. Add the cheese ravioli and simmer for 7-10 minutes. Ladle into bowls and top with 1/4 cup mozzarella. Place under the broiler just long enough to melt and lightly brown cheese. Serve immediately.

NOTES
Make sure you use ovenproof soup bowls when placing under broiler.
Source: https://www.smalltownwoman.com/ravioli-soup/

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