#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.

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Keep warm with this delicious soup (even in Canada!)

Please welcome our guest, Erika Chase, to Mystery Lovers Kitchen.

Erika is the author of the Ashton Corners Book Club mysteries from Berkley Prime Crime. In another life she was the owner of Prime Crime Mystery Bookstore. She knows her mysteries and her cold weather soups.  Take it away, Erika!

SAUSAGE AND KALE SOUP 

Thanks for having me here at Mystery Lovers Kitchen.

There’s nothing I love more on these cold winter days than homemade soup. Okay, maybe I love chocolates more but not the best choice for supper.

Last time I made this Sausage and Kale Soup, I stuck to the recipe. This time I became a bit more adventuresome…partly because I didn’t have enough kale, so added some bok choy to the pot. It doesn’t call for any seasoning but I thought I’d try using andaouille sausage to make up for that lack, rather than the turkey sausage I used last time. And, I ended up substituting black beans for the pinto, navy or kidney beans the recipe suggests, just because I like them.

The result… very tasty to my taste buds with a bit of a kick.  Hope you enjoy!

1 tbsp olive oil

½ onion

2 cloves garlic

1 package sausage

2 large white button mushrooms

2 ½ cups chicken broth

1 – 25 ounce can minced tomatoes

1 bunch fresh kale

1 – 15 ounce can beans

Brown sausage in frying pan.  Cool slightly then slice into bite-sized pieces and cut kale into 2-inch pieces (discarding tough kale stems). Dice the onion and the garlic. Chop the mushrooms.

Heat olive oil and onions in a large saucepan and cook until translucent.  Add sausage, garlic and seasoning and cook for 3-4 minutes; adding mushrooms halfway through. Pour in the chicken broth and tomatoes. Add the kale.

Bring to a gentle boil and simmer 25 minutes. Add the beans and simmer another five minutes.

 Sit back and savor! 

Read and Buried: the second Ashton Corners Book Club Mystery is now available.  Don't miss this chance to catch up with Lizzie Turner and the intrepid readers at the mystery book club!  

And find out more about this book-lovin' series over at  www.erikachase.com