Italian DInner Soup
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 and 1/2-ounce can diced tomatoes with basil, garlic and oregano
1 9 -ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to a boil.
Add ravioli and cook 7 minutes.
Add cooked sausage and return to a boil.
Stir in spinach to wilt, then add basil.
Divide among soup plates and top with cheese.
Pairs Well With
This recipe is super quick and comforting on a cold winter night – and my 5 year old son LOVES it!! Serve with warm garlic bread.