I LOVE cooking during the winter months but when it's dark by 5:30 it for sure cramps my blogging style! We're all going to agree to ignore the AWFUL lighting in these pics and instead focus on how awesomely delicious and EASY this soup is, ok?
Here's What You'll Need..
- 2 lbs ground Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 (28 ounce) cans crushed tomatoes
- 3 cups chicken broth
- 1 (20 oz) package fresh cheese ravioli
- 6 cups or so of baby spinach
- 2 cups half and half
- 1/2 cup grated Parmesan (plus more)
- salt and pepper
What You'll Do
Step 1 - Brown the sausage, drain the grease and then add in the onion and garlic, basil and oregano and cook an additional 5 minutes.
Step 2 - Add the crushed tomatoes and broth and bring to a boil. Add the ravioli and cook for about 5 minutes (just until the ravioli is tender). Stir in the spinach and cook a few more minutes until the spinach is wilted.
Step 3 - Slowly stir in the half and half and then bring the soup to a simmer and add in the 1/2 cup Parmesan. Season with salt and pepper to taste and garnish with a bit more parmesan.
Serve with a side salad and or garlic bread and wait for your family to go nuts. My kids LOVED this and I loved that it was one pot, made a ton and reheated (in the same pot!) the next night.
If you make this I'd love to know what you think! This would be perfect for feeding a crowd or for making for dinner one night and then filling thermoses with it for lunch the next day. I feel like it would work well with 20 ounces of whatever fresh filled pasta your family likes (tortellini, etc.) and the next time I make it I'll probably add in the entire bag of spinach.
Happy Wednesday, friends!
I LOVE cooking during the winter months but when it's dark by 5:30 it for sure cramps my blogging style! We're all going to agree to ignore the AWFUL lighting in these pics and instead focus on how awesomely delicious and EASY this soup is, ok?
What You'll Need..
- 2 lbs ground Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 (28 ounce) cans crushed tomatoes
- 3 cups chicken broth
- 1 (20 oz) package fresh cheese ravioli
- 6 cups or so of baby spinach
- 2 cups half and half
- 1/2 cup grated Parmesan (plus more)
- salt and pepper
What You'll Do
Step 1 - Brown the sausage, drain the grease and then add in the onion and garlic, basil and oregano and cook an additional 5 minutes.
Step 2 - Add the crushed tomatoes and broth and bring to a boil. Add the ravioli and cook for about 5 minutes (just until the ravioli is tender). Stir in the spinach and cook a few more minutes until the spinach is wilted.
Step 3 - Slowly stir in the half and half and then bring the soup to a simmer and add in the 1/2 cup Parmesan. Season with salt and pepper to taste and garnish with a bit more parmesan.
Yummmmmmmmmmmmmy!
ReplyDeleteI have a very similar recipe that uses refrigerated tortellini.
ReplyDeleteThat's looks so good!
ReplyDeleteMy husband loves Ravioli...and soup! This is going on the menu plan soon. He will be a happy man. Thanks for sharing this recipe.
ReplyDeleteI LOVE that you do step by step pictures - it helps so much! Also, your baked spaghetti is a family FAVORITE! Love the recipes you share!
ReplyDeleteYour recipes are delicious!!
ReplyDeleteThis looks absolutely delicious! Going on next week's meal plan for sure!
ReplyDeleteI honestly hate trying to take photos of our food this time of year because of the lighting! But that sounds like such a delicious meal. Pinned.
ReplyDeleteThis looks great! I hope to try it soon
ReplyDeleteThanks for sharing! I will make it this weekend!
ReplyDeleteCould you please either re-post or email me your recipe for the pumpkin cake with cream cheese frosting? I thought I had printed it off when you shared it last fall, but I can't seem to find it. Thank you!!
ReplyDeleteHere you go! https://www.momfessionals.com/2020/10/best-pumpkin-cake-ever.html
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