All I'm saying is, your family will love this and you will, too.
Creamy Tuscan Ravioli Soup
Adapted from Let’s Dish Recipes
1/2 - 1 lb. ground Italian sausage (I prefer less)
1/2 medium onion, diced
1 tsp. garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 (14 oz.) can crushed tomatoes
1 1/2 cups chicken stock
1 (9-10 oz.) package fresh cheese ravioli
2-3 cups fresh baby spinach, chopped
1 cup half-and-half
1/4 cup grated Parmesan cheese, plus more for garnish
salt and pepper, to taste
1. In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
2. Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
3. Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
4. Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.