Chicken Sausage and Ravioli Soup
Serving Size: Serves 6-8
2 Tablespoons Extra Virgin Olive Oil
12 ounces chicken sausage raw
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 cup chicken broth
3 cups water
one 28 ounce can crushed tomatoes with their juices
1 can Cannellini Beans, drained and rinsed
Handful fresh basil leaves, torn
9 or 10 oz Cheese Ravioli or Tortellini
6 cups (about 8 ounces) fresh spinach, coarsely chopped
1/2 cup freshly grated Parmesan Cheese
Adapted From: Big Girls Small Kitchen
This soup comes together quickly and is hearty for cool nights. If your kids are afraid of spinach, you could skip it. Also, pork or turkey sausage can be substituted.
Warm the olive oil in a heavy stockpot over medium heat. Remove the sausage from casings and drop in small pieces into your pan. Add the onion, garlic, salt, and pepper, and cook until the sausage is beginning to brown and the onion is translucent, about 5 minutes.
While stirring, add the white wine and scrape up any brown bits from the bottom of the pan. Simmer everything over medium heat until the wine has reduced by half, about 2 minutes.
Pour in the stock, water, and crushed tomatoes, and add the salt and most of the basil. Give it a stir, bring the soup to a simmer, and cook for about 5 minutes, so the flavors combine. Add the beans. Add the ravioli, and cook until it rises to the top, about 3-4 minutes for fresh ravioli. Drop in the spinach and cook just until the leaves are wilted, about 2 minutes.
Ladle the hot soup into big bowls and top with grated Parmesan. Garnish with a few extra basil leaves