Tuscan Ravioli Soup
cans crushed tomatoes
half & half
baby spinach leaves
package fresh ravioli
we used 4 cheese but you can use any flavor
shredded Parmesan cheese
pepper, granulated garlic to taste
Top with croutons & extra cheese to serve
Brown sausage& beef in large skillet over med-high heat.
Add onion to large stockpot & add garlic paste & butter.
Saute until soft & caramelized
Pulse spinach in food processor until cut unto small flake sized pieces
Once onions & garlic are ready- add crushed tomatoes, chicken stock, browned ground sausage & beef & spinach.
Bring to a boil- stirring frequently - Add seasonings to taste.
Continue to boil 5-10 minutes for flavors to marry
In another stockpot cook your ravioli to package directions & drain
Reduce heat on soup & slowly add in half & half & heavy cream - stir well
Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes
Add in Parmesan cheese & cooked ravioli
Stir until cheese has melted & blended into the soup.
Serve with croutons & more cheese on top
This recipe feeds a crowd. Perfect for my family of 5 adult-sized people & some leftover for the next evening.