Ravioli Soup
All the flavors of Italy in a cheese covered bowl of steaming 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.