Italian Sausage and Ravioli soup
links of sweet Italian sausage
extra virgin olive oil
of chopped onion
cartons beef broth
never use a wine in your cooking that you wouldn't drink-make it a good one
can diced tomatoes
do not drain
can tomato sauce
zucchini cut into small chunks
fresh spinach leaves
dried basil or 4 large basil leaves
fresh ground pepper
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.