Ravioli Soup
Ingredients
- Olive Oil
- ½ lb. Italian link sausage cut into ½ inch coins
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 3 carrots, peeled and chopped
- ½ tsp. red pepper flakes
- 5 cloves of garlic, chopped
- 6 cups chicken stock
- 2 14.5 cans of diced tomatoes
- 4 packets Goya Sazón
- ¼ cup chopped fresh basil
- ½ bag mini meatballs (about 1 lb.)
- 1 13oz. bag mini ravioli
- Salt and pepper to taste
- Grated Parmesan for serving
Preparation
- In a Dutch oven or soup pot add 1 tbsp. of olive oil and sauté sausage coins over medium heat until browned
- Remove sausage from pan and set aside
- Add another tbsp. of olive oil and add onion, celery, carrots, garlic, crushed red pepper and salt until softened
- Add cooked sausage, tomatoes, chicken stock, basil and Sazón
- Bring to a boil, reduce heat and simmer for 15 minutes
- Add ravioli and meatballs, cook for 10 more minutes, adjust seasonings and serve
- Garnish with fresh basil and parmesan cheese
Category
Soups