Sausage And Ravioli Soup Recipes

RAVIOLI WITH SAUSAGE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.

ITALIAN SAUSAGE RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
• Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
• Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
• Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

SAUSAGE AND RAVIOLI SOUP

Steps:

• Use bulk sausage or remove the casings from the sausage and discard.
• Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
• Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
• Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.

RAVIOLI & ITALIAN SAUSAGE SOUP WITH PARMESAN

Steps:

• Cook and stir sausage and garlic in 4-qt. heavy saucepan on medium heat 5 min. or until sausage is done. Drain sausage; cover to keep warm.
• Add broth and water to same saucepan; bring to boil. Add ravioli; cook 4 to 5 min. or until tender. Stir in sausage, beans, tomatoes, mustard, oregano and pepper; cook 5 min. or until heated through.
• Add spinach; cook 1 min. or until wilted. Serve topped with cheese.

INCREDIBLE SAUSAGE & RAVIOLI SOUP

Steps:

• In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
• Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
• Remove the sausage/garlic mixture from pot and set aside.
• In pot over medium-high heat, heat broth and water to a boil.
• Add the ravioli and cook 4-5 minutes or until tender.
• Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
• Stir in the spinach; cook until wilted, about 1 minute.
• Sprinkle with Parmesan cheese and serve.

RAVIOLI AND SAUSAGE SLOW COOKER CASSEROLE

Steps:

• Cut Italian sausage into bite-sized slices.
• Add sausage, ravioli, pasta sauce, diced tomatoes, and Italian seasoning to the slow cooker.
• Set slow cooker to LOW for 4 hours, or until sausage is fully cooked.
• Salt to taste.
• Remove from slow cooker and serve with a garnish of Parmesan cheese. Enjoy!

TOMATO, SAUSAGE, AND RAVIOLI SOUP

Steps:

• In a large stockpot, heat oil over medium-high, add the onion and sauté until translucent, about 5 minutes. Add garlic cook for 1 minute or until fragrant. Add sausage, salt, and pepper; cook until sausage is no longer pink. Stir in crushed tomatoes and chicken broth; bring to a boil, reduce heat to low. Cover and simmer 10-15 minutes. Add ravioli and cook according to package directions or until tender. Stir in spinach and basil. Serve with grated Parmesan.

RAVIOLI AND ITALIAN SAUSAGE SKILLET

Steps:

• Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes. Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes. Serve immediately, garnished with basil, if desired.