RAVIOLI SOUP
This is a tomato based thick soup with Italian sausage, spinach, ravioli and cream. Top with parmesan or ricotta cheese and enjoy with a side of crispy buttery garlic bread. Add a salad to make it a complete meal. Ready in 35 minutes which makes it perfect for a weeknight dinner and its great leftover too.
Ingredients
- 1 tbsp Olive oil
- 1 cup Onion diced
- 3 clove Garlic thin sliced or minced
- 1 Lb Italian sausage ground
- 28 oz Crushed tomatoes
- 2 cup Broth chicken, beef or vegetable
- ½ tsp Basil dry
- ½ tsp Oregano dry
- ½ tsp Thyme dry
- 4 oz Spinach 1/2 of large bag
- 20 Mini ravioli frozen
- ¼ cup Heavy cream, milk or half & half
- Parmesan cheese (optional) shredded or grated
- Ricotta cheese (optional)
- Garlic bread (optional)
Instructions
- In a large pot sauté the onions in 1 tbsp of olive oil for 5 minutes then add the sausage and brown. Add garlic once sausage is cooked.
- Add the tomatoes, Italian seasonings and broth cover and simmer for 20 minutes.
- Add spinach, heavy cream and ravioli then cover and simmer on medium heat for 10 minutes.
- Serve in a bowl with parmesan or ricotta cheese on top. Serve with garlic bread.
Notes
CAL 459 CARBS 32G FAT 26G PROTEIN 23G FIBER 5G SUGAR 12G
Nutritional value based on the use of heavy cream and chicken broth.