Italian Dinner Soup

By Cookie67

Gail Gladding-Pullara of Oregon, Wisconsin, won honorable mention in our 2012 Best of the Midwest Recipe Contest for this simple, crowd-pleasing soup. "My family loves this recipe," she says. "Its easy and tastes like youve been cooking for hours."

Ingredients

• 1 pound uncooked Italian sausage links, casings removed (about 4)
• 3 cups chicken stock or broth
• 3 cups beef stock or broth
• 1 14 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

Details

Adapted from midwestliving.com

Preparation

Step 1

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 boiling. Add ravioli and cook 7 minutes. Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.