Ravioli Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb italian sausage, bulk (mild or hot sausage works well)
• 1 tablespoon olive oil
• 2 teaspoons garlic, crushed
• 1 (28 ounce) can stewed tomatoes, drained but reserve juice
• 1 cup tomato sauce
• 2 teaspoons beef base, orrington farms works good
• 1 cup hot water
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes (you can use more if you like)
• 1 (12 ounce) package cheese ravioli, frozen and uncooked
• tomato juice

Recipe

• 1 drain tomatoes reserving the juice; quarter each tomato slice and set aside.
• 2 dissolve the beef base in the 2 cups hot water and set aside.
• 3 brown sausage in large pot, drain off fat.
• 4 return sausage to pan. drizzle with olive oil, and add in the chopped garlic and spices. cook about 2-3 minutes just to heat up the spices.
• 5 add the tomatoes, the juice from the tomatoes, and remaining ingredients except the ravioli. (if the soup seems thick, this is where i add tomato juice to get it to the consistency i like. you will be adding the ravioli, so it will thicken a little).
• 6 bring soup to a boil; cover and reduce heat and simmer for 45 minutes.
• 7 after the 45 minutes, remove cover and and return soup to a boil.
• 8 when boiling, drop in the ravioli. when it floats to the top of the pot, the ravioli is cooked.
• 9 ladle into bowls, and is great with fresh grated parmesan cheese on top.