Italian DInner Soup


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Serves 4-6 | Prep Time 20 min | Cook Time 20 min

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


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