sausage ravioli soup
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Tuscan Ravioli Soup

Ingredients

  • 1 lb ground sausage
  • 1 lb ground beef
  • 2 cans crushed tomatoes 28 ounce
  • 32 oz chicken stock
  • 1 qt half & half
  • 1/2 pint heavy cream
  • 1/2 onion minced
  • 1/2 tbsp garlic paste
  • 8 cups baby spinach leaves
  • 1/2 stick butter
  • 20 oz package fresh ravioli we used 4 cheese but you can use any flavor
  • 6 oz shredded Parmesan cheese
  • Salt pepper, granulated garlic to taste
  • Top with croutons & extra cheese to serve

Instructions

  • 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

Notes

This recipe feeds a crowd. Perfect for my family of 5 adult-sized people & some leftover for the next evening.