Italian Sausage and Ravioli Soup

Name: Italian Sausage and Ravioli Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Sweet Italian Sausage (3 links of sweet Italian sausage casings removed (you'll need 1 lb of ground Italian sausage if not using links)); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil); 1 cup Yellow Onion (1 cup of chopped onion); 2 cloves Garlic (2-3 garlic cloves minced — up to 3); 64 oz Beef Broth (64 oz beef broth ( 2 cartons)); 1 cup Dry Red Wine (1 cup red wine *see notes); 14 ½ oz Tomato (14.5 oz can diced tomatoes do not drain); 8 oz Tomato Sauce (8 oz can tomato sauce); 3 pieces Carrot (3 shredded carrots); 2 pieces Zucchini (2 zucchini cut into small chunks); 1 piece Red Bell Pepper (1 bell pepper diced); 1 tbsp Granulated Sugar (1 tbsp sugar); 1 tsp Dried Basil (1 tsp dried basil or 4 large basil leaves finely chopped); ½ tsp Dried Oregano (½ tsp dried oregano); 1 tsp Table Salt (1 tsp salt); 1 tsp Black Pepper (1 tsp fresh ground pepper); 9 oz Cheese Ravioli (9 oz container of Buitoni four-cheese ravioli in the refrigerator pasta section of your grocery store); 1 cup Spinach (1 cup fresh spinach leaves stems removed); 0 pieces Parmesan Cheese (fresh grated Parmesan cheese for topping) — optional

A hearty Italian soup with sweet sausage, ravioli, and vegetables in a red wine and tomato broth.

70 minItalian

Servings6

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Ingredients

For 6 servings

Sweet Italian Sausage1 lb · 3 links of sweet Italian sausage casings removed (you'll need 1 lb of ground Italian sausage if not using links)
Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil
Yellow Onion1 cup · 1 cup of chopped onion
Garlic2 cloves · 2-3 garlic cloves minced — up to 3
Beef Broth64 oz · 64 oz beef broth ( 2 cartons)
Dry Red Wine1 cup · 1 cup red wine *see notes
Tomato14 ½ oz · 14.5 oz can diced tomatoes do not drain
Tomato Sauce8 oz · 8 oz can tomato sauce
Carrot3 pieces · 3 shredded carrots
Zucchini2 pieces · 2 zucchini cut into small chunks
Red Bell Pepper1 piece · 1 bell pepper diced
Granulated Sugar1 tbsp · 1 tbsp sugar
Dried Basil1 tsp · 1 tsp dried basil or 4 large basil leaves finely chopped
Dried Oregano½ tsp · ½ tsp dried oregano
Table Salt1 tsp · 1 tsp salt
Black Pepper1 tsp · 1 tsp fresh ground pepper
Cheese Ravioli9 oz · 9 oz container of Buitoni four-cheese ravioli in the refrigerator pasta section of your grocery store
Spinach1 cup · 1 cup fresh spinach leaves stems removed
Parmesan Cheese0 pieces · fresh grated Parmesan cheese for topping · optional

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Steps

1Brown sausage in a large pot ( I love my enameled cast iron dutch oven for this-it is great for soups and braising foods.)
2Remove sausage from pot and set aside.
3Add olive oil to pan and saute onion and garlic until tender but not browned.
4Add beef broth, wine, tomatoes, tomato sauce, carrots, zucchini, bell pepper, sugar, basil, oregano, salt, pepper, and cooked sausage.
5Boil then reduce to simmer (low heat) for 40 minutes.
6Stir in ravioli and simmer for another 10-15 minutes.
7Stir in spinach and cook until just wilted.
8Turn off heat and ladle into bowls.
9Top with freshly grated Parmesan cheese.