Creamy Sausage Ravioli Soup
Ingredients
2 tablespoons olive oil
1 pound sausage casing removed
2 tablespoons butter
1/2 onion chopped
1 carrot chopped
1 celery rib chopped
2 garlic cloves chopped
1/4 cup flour
6 cups chicken broth
12-16 oz mini ravioli frozen
1 cup heavy cream or half and half
Salt and pepper
2 cups spinach or kale
2 tablespoons pesto
Parmesan cheese
Directions
Heat the olive oil in a Dutch oven or soup pot. Brown the sausage. Remove the sausage from the pot and add the butter. When the butter melts add the onion, carrot, celery and garlic. Cook the vegetables until softened and translucent do not brown. Sprinkle the flour over the vegetables and stir for one minute.
Slowly add one cup of chicken broth stirring constantly. It will be thickened and add the remaining broth while stirring.
Simmer for about 10 minutes and raise the heat a bit and add the ravioli. Cook the ravioli for about 5 minutes. Lower the heat and stir while they are cooking so they don’t stick to the bottom of the pot.
Stir in the cream, spinach and pesto and season with salt and black pepper. Continue cooking over low heat for another minute or two until the spinach has wilted and the soup has thickened a bit. Serve topped with freshly grated Parmesan cheese.
