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1. In a stewpot, heat the olive oil over medium heat and brown the sausages, garlic and onion for 2 to 3 minutes. 2. Add celery, carrots, zucchini, button mushrooms and Italian seasoning and cook for 15-20 minutes, stirring from time to time. 3. Stir in the stock, red capsicum purée, spinach, salt and pepper. Bring to the boil. 4. Leave to reduce for 4 to 5 minutes. 5. Add the ravioli and cook for 2 to 3 minutes. Add the milk and mix. 6. Serve the soup in bowls and sprinkle with a little Parmesan.