I love this hearty soup for the winter months. Nothing is better than a hot pot of soup and warm bread on a cold winter day. I originally got this recipe from my mother-in-law and it was called Italian sausage and tortellini soup. My friend, Elizabeth, in Ohio also brought this soup to our recipe club for Italian night. It’s delicious and I wanted to make sure and share it will all my foodie peeps! I have made a few changes from the original recipe to make it my own and feel free to make substitutions to suit your taste buds. Using ravioli with a variety of complimentary fillings would be a fun way to change it up. Enjoy!!
Italian Sausage and Ravioli Soup
Italian Sausage and Ravioli soup
- 3 links of sweet Italian sausage (casings removed)
- 1 tbsp extra virgin olive oil
- 1 cup of chopped onion
- 2-3 garlic cloves, minced
- 2 cartons beef broth
- 1 cup red wine (never use a wine in your cooking that you wouldn't drink-make it a good one)
- 1 can diced tomatoes (do not drain)
- 1 8 oz can tomato sauce
- 1 tbsp organic sugar
- 3 shredded carrots
- 2 zucchini cut into small chunks
- 1 bell pepper, diced
- 1 cup fresh spinach leaves, stems removed
- 1 tsp dried basil or 4 large basil leaves, finely chopped
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1 container of Buitoni whole wheat four cheese ravioli (in the refrigerator pasta section of your grocery store)
- fresh grated Parmesan cheese for topping
- Brown sausage in a large pot ( I love my enameled cast iron dutch oven for this-it is great for soups and braising foods.)
- Remove sausage from pot and set aside.
- Add olive oil to pan and saute onion and garlic until tender but not browned.
- Add beef broth, wine, sugar, tomatoes, carrots, basil, oregano, salt, pepper, tomato sauce, zucchini, bell pepper and sausage.
- Boil then reduce to simmer (low heat) for 40 minutes.
- Stir in ravioli and simmer for another 10-15 minutes.
- Stir in spinach and cook until just wilted.
- Turn off heat and ladle into bowls.
- Top with freshly grated Parmesan cheese.
Serve with crusty garlic bread for dipping. Enjoy~