Ravioli Italian Sausage Soup With Parmesan Recipes

Steps:

• Cook and stir sausage and garlic in 4-qt. heavy saucepan on medium heat 5 min. or until sausage is done. Drain sausage; cover to keep warm.
• Add broth and water to same saucepan; bring to boil. Add ravioli; cook 4 to 5 min. or until tender. Stir in sausage, beans, tomatoes, mustard, oregano and pepper; cook 5 min. or until heated through.
• Add spinach; cook 1 min. or until wilted. Serve topped with cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
• Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
• Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
• Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

Steps:

• In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
• Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
• Remove the sausage/garlic mixture from pot and set aside.
• In pot over medium-high heat, heat broth and water to a boil.
• Add the ravioli and cook 4-5 minutes or until tender.
• Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
• Stir in the spinach; cook until wilted, about 1 minute.
• Sprinkle with Parmesan cheese and serve.

Steps:

• In a large soup pot put the olive oil and onion. Stir-fry over medium heat for 6-7 minutes.
• If the sausage is in casings, remove the casings. Add the sausage to the diced onion and break up the meat into small pieces, cooking until browned.
• Add the minced garlic and cook one minute.
• Add the diced tomatoes and cook, stirring frequently for 3 minutes.
• Add the chicken broth and black pepper. Bring the liquid to a boil, reduce heat and cook for about 15 minutes.
• Add the cheese ravioli and cook until just tender, no more than 3 minutes.
• Turn off heat and add the spinach leaves.
• Serve the Parmesan cheese as a garnish.
• Notes: 1. Substitute the fresh tomatoes with canned diced, canned crushed, or even tomato sauce. 2. If you don't like spinach, you may use carrots and peas or other desired vegetables, or omit entirely. 3. If you don't have cheese ravioli, use regular dried pasta, just cook it longer. Orzo pasta works great.

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.