Creamy Tuscan Ravioli Soup

By r_wade1

Ingredients

• 1 pound ground Italian sausage
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 (28 ounce) cans crushed tomatoes
• 3 cups chicken stock
• 1 (20 oz.) package fresh cheese ravioli
• 5-6 cups fresh baby spinach, chopped
• 2 cups half and half
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper, to taste
• Recipe called for 2 lbs. of meat, but I found that 1 was sufficient.

Details

Adapted from myrecipemagic.com

Preparation

Step 1

1.In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
2.Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
3.Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
4.Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.