Ravioli Soup
From chuckieb 3 years ago
- 30 minutes to make
- Serves 4-6
We have a wonderful foodie shop not far away in Merrickville, Ontario called 'Mrs. McGarrigle's and this recipe is out of a little booklet they published. I've changed a few minor things and that's reflected here.
Ingredients
- 8 oz. ground sausage, (I used sweet peppercorn but you could use whatever flavour you like, a spicy Jalopeno one might be nice too!) shopping list
- 2 cloves minced garlic shopping list
- 8 cups chicken stock (if it needs a bit deeper flavour doctor it up with Better than Bouillion chicken to your taste) shopping list
- 1 9 oz. pkg. frozen ravioli (I used cheese and spinach) shopping list
- 1 14 oz. can tomatoes (I use San Marzano) shopping list
- 3 tbsp. mustard (Don't use French's. Use a Dijon or a grainy Octoberfest. I used Chipotle Lime) shopping list
- 1/2 tsp. dried oregano shopping list
- coarsely ground pepper shopping list
- 1 cup torn spinach leaves shopping list
- grated Parmesan cheese shopping list
How to make it
- Over medium heat in large saucepan, brown sausage and cook garlic until tender, stirring to break up sausage, about five minutes.
- Pour off excess fat, remove sausage mixture and set aside.
- Add chicken stock to the pot, bringing to a boil.
- Add ravioli, cook 4-5 minutes until tender.
- Stir in tomatoes, sausage mixture, mustard, oregano and pepper.
- Heat through, then stir in spinach and cook until wilted (1 minute).
- Top with freshly grated Parmesan.
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