Italian Ravioli Soup
This soup happened accidentally but is now my husband’s most requested meal! I was attempting to replicate my MIL's true Italian tortellini soup, and long story short, I had none of the correct ingredients. I was so eager to please my then fiancé, I came up with this and he loved it! We have since served it to guests, family, and friends with raving reviews. You can control the spice level depending on the type of sausage that you buy, and it requires little to no additional seasoning.
What you need
⅓ cup onion- chopped
⅓ cup celery- chopped
⅓ cup carrot- chopped
2 cloves of garlic- minced
2 tbsp olive oil
2 tbsp butter
1 lb. Italian sausage (sweet or spicy)
32 oz chicken broth
32 oz tomato soup (I like to buy the boxed roasted red pepper tomato soup)
6 oz mini-Ravioli (you can also use tortellini- just follow cooking instructions accordingly)
How to make it
Brown the sausage in a large pot (I like to use my 5.5qt Le Creuset Dutch oven). Drain it and set it aside. In the same pot, sauté vegetables with olive oil until onions are translucent. Add butter & continue to sauté. When carrots begin to soften, add about a cup of your chicken broth & let the vegetables soften with the lid on (about 5 minutes). Add garlic & browned sausage. Bring to a simmer then add the remaining chicken broth & tomato soup. Stir and bring to a boil. Add mini ravioli and cook for about 15-18 minutes. Remove from heat, let soup rest for about 10 minutes with the lid on and serve.
We love to serve this with a salad or Sister Schubert rolls. It is the perfect comfort meal & makes for great leftovers!