Ravioli Soup


  • 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


  • Brown sausage in cooking pan over medium heat. Drain excess grease and come to heat. Add onion and pepper and cook till soft; just about 4-5 minutes. Add basil & oregano and stir to mix. Add garlic to cooking pan with sausage and peppers and cook one minute. Add spinach and cook till wilted; just about 2-3 minutes. Add broth and spaghetti sauce. Simmer for 30-40 minutes.
  • Add the cheese pasta and simmer for 7-10 minutes. Ladle into bowls and high with 1/4 cup cheese. Place beneath the broiler simply long enough to soften and gently brown cheese. 
  • Serve forthwith.

source http://recipetocooking.blogspot.com/2019/02/ravioli-soup.html

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