Sausage And Ravioli Soup Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

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.

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.

Steps:

• In a large stock pot, brown ground turkey sausage and onion until sausage is full cooked.
• Add tomatoes, spaghetti sauce, garlic, beef broth, basil, and sugar to stock pot. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for 20 minutes.
• Remove lid and add frozen ravioli (do not thaw), zucchini, and spinach to pot.
• Cook for 14-16 minutes or until ravioli are cooked through.
• Serve warm.

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.

Steps:

• Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
• Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
• Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.

Steps:

• Place sausage in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until no longer pink. Drain. Cut into bite-size pieces., Meanwhile, cook ravioli according to package directions. In a small saucepan, heat the spaghetti sauce, cheese, garlic powder and pepper until cheese is melted. Drain ravioli; stir in sauce and sausage.