• Cooking Time: 20 min
  • Servings: 4-6
  • Preparation Time: 20 min


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.


  • 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.

Categories: Soup 

Author Credit: Meredith Vaughn

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