Categories: Soup

Ingredients

• 2 pounds ground sausage
• 2 (28 ounce) cans crushed tomatoes
• 32 ounces chicken stock
• 1 qt half & half
• 1/2 pint heavy cream
• 1/2 onion
• 1/2 tbsp garlic paste
• 8 cups baby spinach leaves
• 1/2 stick butter
• 20 ounce package fresh ravioli (we used 4 cheese but you can use any flavor)
• 6 ounces shredded Parmesan cheese
• Salt, pepper, granulated garlic to taste
• Top with croutons to serve

Directions

1. Brown sausage in large skillet over med-high heat.

2. Pulse onion in food processor until only small pieces remain.

3. Transfer onion to large stockpot & add garlic paste & butter.

4. Saute until soft & caramelized

5. Pulse spinach in food processor until cut unto small flake sized pieces

6. Once onions & garlic are ready- add crushed tomatoes, chicken stock, browned ground sausage & spinach.

7. Bring to a boil- stirring frequently – Add seasonings to taste.

8. Continue to boil 5-10 minutes for flavors to marry

9. In another stockpot cook your ravioli to package directions & drain

10. Reduce heat on soup & slowly add in half & half & heavy cream – stir well

11. Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes

12. Add in Parmesan cheese & cooked ravioli

13. Stir until cheese has melted & blended into the soup.

14. Serve with croutons & more cheese on top

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