Ravioli Florentine Soup Recipes

Steps:

• Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
• Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
• Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.

Steps:

• Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
• Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
• Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
• Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
• Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.

Steps:

• In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

Steps:

• Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.
• Position oven rack so that top of 8-cup baking dish is about 2" from heat source.
• Preheat broiler.
• In a pot over med heat combine sauce and 1 cup cheese and stir until melted.
• In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.
• Transfer to baking dish and sprinkle with remaining cheese.
• Broil until cheese is lightly browned.