Ravioli Soup
Equipment
Ingredients
Main Ingredients
olive oil
15 ml
ground beef or Italian sausage
450 g
yellow onion (diced)
0.5 piece
garlic (minced)
4 clove
Italian seasoning
15 ml
tomato paste
30 ml
chicken or beef broth
950 ml
crushed tomatoes
794 g
mini ravioli (fresh, frozen)
500 g
spinach
60 g
heavy cream
240 ml
salt
5 g
black pepper
2 g
Parmesan cheese (grated)
50 g
Instructions
Prepare vegetables
Dice the onion and mince the garlic cloves.
Sauté onion
Heat olive oil in a large Dutch oven and sauté the diced onion for 3-5 minutes until soft.
Add garlic
Add minced garlic and sauté until fragrant, about 1 minute.
Brown the meat
Add ground beef or sausage and cook until browned, breaking up the meat as it cooks.
Add tomato paste and seasoning
Stir in tomato paste and Italian seasoning. Cook for another 3-5 minutes.
Add liquids and tomatoes
Add crushed tomatoes and broth. Bring to a boil.
Cook ravioli
Add mini ravioli and cook according to package instructions.
Add spinach
Stir in spinach and let it wilt in the hot soup.
Finish with cream
Remove from heat and stir in heavy cream. Season with salt and pepper to taste.
Serve
Ladle soup into bowls and garnish generously with freshly grated Parmesan cheese.
Original recipe
Storage
Cream may separate when frozen - stir well when reheating
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