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Italian sausage and ravioli soup

Italian sausage and ravioli soup

Soup

  • 4

    Number of People

  • Affordable

    Cost

  • Easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tablespoons olive oil
  • 4 Italian sausages
  • 1 large onion
  • 1 garlic clove
  • 1 celery stick, sliced into pieces
  • 2 carrots, peeled and cut into cubes
  • 1 zucchini, cut into cubes
  • 150 g button mushrooms, cut into strips
  • 200 g spinach
  • 250 g ravioli (cheese or other)
  • 2 tablespoons milk
  • 200 g roasted red capsicum, pureed
  • 1 tablespoon Italian seasoning
  • 600 ml chicken stock
  • 1 teaspoon salt
  • Ground pepper, to season
  • Grated Parmesan, to serve

Preparation

#CosySoups

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.

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