Ingredients

The following ingredients have 10 Servings
  • 2 pounds ground Italian sausage
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teasoon dried oregano
  • 2 (28 ounce) cans crushed tomatoes
  • 3 cups chicken stock
  • 1 (20 oz.) package fresh cheese ravioli (I used Biutoni)
  • 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

Instruction

  • 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.
  • 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.
  • Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
  • Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.