An added bonus of making a pot of this hearty soup? Leftovers! There’s nothing like a warm bowl of soup for a cold December lunch pick-me-up.
Sausage Ravioli Soup
Ingredients:
Olive oil
1 white onion
12-15 baby carrots
4 cloves garlic
1 stalk fresh rosemary
2 14.5 ounce cans of diced tomatoes
1 14.5 ounce can of white beans
32 ounces of beef or vegetable stock
2 teaspoons Italian seasoning
1 teaspoon pepper
1 teaspoon salt
1 package sausage or cheese ravioli
Directions:
Add a healthy glug of olive oil to a soup pot, and heat on medium low. Chop onion and carrots.Sauté in olive oil until onions become translucent, about five minutes. Dice garlic. Add to onions and carrots.
Then add tomatoes, beans, beef stock, Italian seasoning, salt and pepper. Stir well. Bring to a gentle boil.
Turn down heat, cover, and simmer for thirty minutes. Finely chop rosemary, add along with ravioli and allow to simmer for another five to ten minutes. Serve hot with grated Parmesan cheese and crusty bread.
I’m so excited to have not one but two new books out in the world! A CUP OF HOLIDAY FEAR, the 10th book in the Bakeshop Mysteries and BEYOND A REASONABLE STOUT, the 3rd book in the Sloan Krause Mysteries.
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I make a similar soup with tortellini but instead of adding beans, I stir in a bag of baby spinach or kale right before serving.
ReplyDeleteI was going comment about a similar soup I make! If you found it on the internet, it's probably the same recipe. :)
DeleteSandy, I do the same thing, but now will try Ellie's recipe
Deletewith ravioli and beans for a change! Thanks, Ellie.
Yum, I love the addition of kale or spinach!
DeleteI assume you mean "beef stock or broth", not "stalk".
ReplyDeleteWhatever, it sounds tasty.
Good catch—I updated the recipe.
DeleteI will have to try this! A bit different from the spinach and tortellini soup I make.
ReplyDeleteSpinach tortellini is yummy too! The ravioli gives each bite an extra pasta kick!
Delete