Ingredients
Equipment
Method
Cooking Instructions
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage and sauté for 5-7 minutes until browned.
- Add 1 diced onion and cook for 2-3 minutes until softened. Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, 1/2 teaspoon of paprika, and red pepper flakes. Cook for 1 minute.
- Pour in 4 cups of chicken broth and bring to a boil. Reduce heat and stir in 1 cup of heavy cream. Simmer uncovered for 5-7 minutes.
- Gently stir in 12 ounces of cheese ravioli and 1/2 cup of sun-dried tomatoes. Simmer for 5-6 minutes until ravioli are cooked through.
- Remove from heat and fold in 4 cups of baby spinach and 1/2 cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh basil or parsley.
Nutrition
Notes
For best results, store ravioli separately in leftovers to avoid mushiness. Adjust cream and seasoning to taste.