Creamy Ravioli Soup

 

Creamy Ravioli Soup

2 tablespoons of olive oil

1 tablespoon of butter

1 small yellow onion diced

1 carrot large, sliced into coins

1 pound of Italian sausage

4 cloves of garlic, minced

1 teaspoon of basil

1 teaspoon of oregano

1 can (28 ounces) of crushed tomatoes 

4 cups of chicken broth

1 package of ravioli

6 cups of baby spinach

2 cups of heavy cream

1/2 cup of Parmesan cheese

 

Heat olive oil and butter in a large stock pot or Dutch oven. Add onions and carrots, cook for 3 minutes. Stir in the ground meat and cook until browned.

Add garlic, basil and oregano; cook for 2 minutes. Add the crushed tomatoes and chicken broth, bring to a boil. Stir in the ravioli and cook for about 6 minutes or until the ravioli is just tender. Stir in the chopped spinach and cook for 2 minutes or until the spinach is wilted. Slowly stir in the heavy cream. 

Return the soup to a simmer and stir in the Parmesan cheese. 

Add salt and pepper to your taste.  

Enjoy!!