Italian Dinner Soup
With temps falling way below zero - this is a recipe to keep you warm!
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 1/2 - ounce can diced tomatoes with basil, garlic and oregano
1 9 - ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes. Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.
With temps falling way below zero - this is a recipe to keep you warm!
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 1/2 - ounce can diced tomatoes with basil, garlic and oregano
1 9 - ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes. Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.
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