I have tried several new soup recipes this winter, and this is by far my absolute favorite! Not only does it have an extremely flavorful broth with all the lovely Italian goodness you would expect but topping it with a layer of gooey, melty cheeses takes it over the top!!! This soup has all the flavors of Italy in a hot steaming, comforting, delicious bowl!
I love to make soups all winter long. Soup pairs so beautifully with a freshly baked loaf of bread. My second favorite item to make in my kitchen, freshly baked bread! And on a chilly, rainy, stormy winter evening, there’s nothing more comforting than a steaming hot bowl of soup and freshly baked bread, slathered with butter.
After you pull that freshly baked loaf out of the oven, slather it with this heavenly, Best Ever Garlic Butter! Oh my goodness, this has all the makings of one heck of a phenomenal meal!
First I have to give Beth at smalltownwoman.com a huge thank you for providing me the inspiration for this delicious recipe!!! I added more garlic, (because you can never have too much garlic) more broth (it was getting too thick, more like a stew than soup), and veggies (because I am always looking for ways to sneak more veggies into my meat and potato loving boys). Plus, the coup de grace… adding the melted cheese lid to her broth based soup. This soup turned out soooooo good!!!
Start by gathering together the ingredients you will need to make the soup.
Brown sausage in a large heavy bottom pan, breaking it up as it cooks. Drain off any excess fat.
Add the diced onion and diced red bell pepper and cook until onions are translucent, about 5 minutes.
Add the spices; basil, oregano, salt, pepper and garlic. Stir and cook until garlic is fragrant, about 1 minute.
Add the spinach a handful at a time.
Cook until wilted; about 2-3 minutes. It will cook down significantly!
Next, add the chicken broth and tomato sauce. Stir to combine and bring broth to a simmer.
Cook for 10-15 minutes to allow flavors to concentrate.
Add the bag of frozen mixed vegetables and the bag of frozen cheese ravioli.
Bring broth back to a boil and simmer for 5-10 minutes, until ravioli and vegetables are heated through. Check cook time on the bag of ravioli and adjust cook time accordingly.
Place bowls on a cookie sheet and ladle soup into each bowl. Be sure to get a few of those cheese raviolis into each bowl.
Top each bowl of soup with a generous sprinkle of Parmesan cheese. Use freshly grated if you have it on hand, it packs so much more flavor!
Lastly, to make this outrageously cheesy, place two slices, yes two slices of Provolone cheese on top of each bowl. You could add just one itsy, bitsy lonesome slice of cheese but adding that second slice makes this a cheesy delight! So go ahead and add that second slice of cheese, you won’t regret it, I promise!!!
Place cookie sheet with the cheese covered soup bowls in the oven and broil until cheese is melted and bubbly and browned along the edges. It takes just a couple of minutes under the broiler to melt the cheese, so be sure to keep a close eye on it so the cheese doesn’t burn.
This is the result! Look at that outrageous cheese pull!!!
If you have been browsing all the different soup recipes here on Nature Way trying to decide which one to make…I highly recommend you start with this one! It’s PHENOMENAL!!!
Ravioli Soup
Ingredients
- 1 lb Jimmy Dean pork sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3-4 cloves garlic, minced
- 10 oz bag of fresh spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp pepper
- 1 tsp salt
- 15 oz tomato sauce
- 3 14.5 oz cans chicken broth
- 10 oz frozen cheese ravioli
- 12 oz frozen mixed vegetables
- ¾ cup Parmesan cheese, grated
- 12 slices Provolone cheese
Instructions
- Brown sausage in a large heavy bottom pot, breaking it up as it cooks. Drain off exess fat.
- Add onion and red bell pepper and cook until onions are translucent, about 5 minutes.
- Add basil, oregano, salt, pepper and garlic. Stir and cook to bloom spices and garlic is fragrant, about 1 minute.
- Add the spinach a handful at a time, and cook until wilted; about 2-3 minutes.
- Add the chicken broth and tomato sauce. Bring soup to a simmer and cook for 10-15 minutes.
- Add the cheese ravioli and frozen mixed vegetables and return soup to a boil. Simmer for 5-10 minutes, until ravioli are heated through. (Check cook time on the package of frozen ravioli and adjust cook time accordingly).
To serve:
- Place bowls on a cookie sheet. Ladle soup into each bowl and top with a tablespoon of grated Parmesan cheese and two slices of Provolone cheese.
- Place cookie sheet with soup bowls in the oven and broil until cheese is melted and bubbly and browned along the edges.
Did You Make This?
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