Mini Ravioli Soup

Written By Lori Blackburn

Mini Ravioli &
Sausage Soup


Laura in the Kitchen
Serves 4-6 | Prep: 15 min | Cook: 45 min


INGREDIENTS
2 Tbsp olive oil, divided
1 lb Italian sausage, sliced into coins
1 small onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, peeled
2 cups marinara sauce or crushed tomatoes
8 cups beef stock
1 Tbsp Italian seasoning
8 oz mini ravioli
2-inch piece Parmesan rind
Fresh basil; salt and pepper, to taste
Freshly grated Parmesan, for serving
DIRECTIONS
1. Brown sausage in 1 Tbsp oil in a Dutch oven over medium heat.
Transfer to a plate; discard excess fat.
2. Pulse onion, carrots, celery and garlic in a food processor until
finely chopped. Soften in remaining oil with a pinch of salt, about 5
minutes.
3. Return sausage. Add stock, sauce, seasoning, basil and rind. Bring
to a boil; reduce heat and simmer 10 minutes.
4. Add ravioli; cook as directed on package. Adjust salt and pepper.
Serve with grated Parmesan.


Adapted from Laura in the Kitchen, Episode 1571.

Lori Blackburn