Creamy Tuscan Ravioli Soup
A creamy tomato based broth is loaded with cheesy ravioli, fresh spinach and Italian sausage in this hearty, crowd-pleasing soup the whole family will love.
Servings: 10 servings
Calories: 453kcal
Equipment
- Soup Bowls
- Wooden Spoons
- Parmesan Cheese Grater
Ingredients
- 2 pounds ground Italian sausage
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teasoon dried oregano
- 2 28 ounce cans crushed tomatoes
- 3 cups chicken stock
- 1 20 oz. package fresh cheese ravioli (I used Biutoni)
- 5-6 cups fresh baby spinach chopped
- 2 cups half and half
- 1/2 cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
Instructions
- In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
- Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
- Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
- Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.
Video
Nutrition
Serving: 1g | Calories: 453kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Cholesterol: 76mg | Sodium: 1026mg | Fiber: 3g | Sugar: 6g