Description
A rich, comforting soup featuring cheese ravioli in a creamy Tuscan-style tomato broth with greens and Italian sausage.
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
- 5–6 cups fresh baby spinach, chopped
- 2 cups half‑and‑half
- ½ cup grated Parmesan cheese (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- In a large stock pot, brown the Italian sausage until fully cooked. Drain off any excess fat if needed.
- Add the diced onion and minced garlic to the pot; sauté until soft, about 3–5 minutes. Stir in dried basil and oregano.
- Pour in the crushed tomatoes and chicken stock. Bring mixture to a boil.
- Add the ravioli and cook about 5–7 minutes, or until the ravioli are just tender.
- Stir in the chopped spinach, cooking until wilted.
- Slowly stir in the half‑and‑half, then bring back to a gentle simmer.
- Add the Parmesan cheese and stir until melted and incorporated.
- Season with salt and pepper to taste. Serve hot with extra Parmesan garnish.
Notes
- Don’t overcook the ravioli—add it toward the end so it doesn’t become mushy. :contentReference[oaicite:0]{index=0}
- Stir in the dairy (half‑and‑half) at the end to prevent curdling. :contentReference[oaicite:1]{index=1}
- For leftovers, store the soup (without ravioli) in the fridge; add fresh ravioli just before reheating. :contentReference[oaicite:2]{index=2}
- To lighten it, you can swap sausage for ground turkey or omit meat and use vegetable broth. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 serving
- Calories: 453 kcal
- Sugar: 6 g
- Sodium: 1026 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 76 mg
