Italian Sausage Ravioli Soup
Why I Love This Recipe
I found a basic recipe in a Cooking for 2 magazine. I changed the portions and many of the ingredients and came up with a tasty and hearty soup for a bigger family or for leftovers to freeze later.
Ingredients You'll Need
1 lb. hot (spicy) Italian ground bulk sausage
1 cup onion, diced
2 cloves garlic, minced
1 -28 oz. can diced tomatoes
1 -15 oz can tomato sauce
4 cups chicken broth
2 tsp. Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 carrots, cut in circles
1 red pepper, diced
1 pkg. of frozen cheese ravioli
Directions
Brown and cook bulk sausage until cooked through.
Drain fat.
Add onion and garlic and cook several minutes longer.
Add liquid ingredients and seasonings.
Bring to a boil and then turn down to a simmer and simmer uncovered to 30 minutes.
Add ravioli cover and simmer another 10 to 15 minutes until the ravioli rises to the top of the soup.
Serve
