Mystery Lovers' Kitchen: ravioli soup

Wednesday, December 11, 2019

#SausageRavioli Soup from Ellie Alexander

Winter has arrived early here in the Pacific Northwest. We’ve had a round of storms that have dumped rain and snow and ushered in biting winds. Nothing keeps a storm at bay like a hearty bowl of soup. That’s why I created this sausage ravioli winter soup. It’s a meal in one bowl, and you can easily make it vegetarian by swapping beef stock with vegetable stock and sausage ravioli with cheese. It’s also a quick option for dinner during the busy holiday season, since it takes less than an hour from start to finish.

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.