Simple and Delicious Ravioli Soup
Ingredients
Scale
- 1 lb bulk sausage (breakfast sausage)
- 1 yellow onion, diced
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 carrot, diced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 6oz. can of tomato paste
- 4 cups chicken broth
- 25 oz. cheese ravioli
- 6 cups baby spinach
- 1/2 cup heavy cream
- Parmesan cheese for serving
Instructions
- In a large (4 qt.) pot, brown and crumble sausage with onion
- When sausage is about half brown, add carrots
- Finish cooking sausage, then add garlic, salt, pepper, and Italian seasoning
- Stir, and continue cooking for another minute
- Add tomato paste and chicken broth and stir together well
- Stir in ravioli, cover, and bring to a simmer
- Boil about 5 minutes, until the ravioli is tender
- Stir in spinach, and cook until spinach is wilted
- Stir in cream
- Serve with parmesan or as desired