Sausage, Vegetable, and Ravioli Soup
Ingredients
- 1 lb bulk Italian sausage
- 1 cup yellow onion, chopped
- 2 carrots, chopped,
- 2 cloves garlic, minced,
- 1 teaspoon vegetable oil, if needed
- 6 cups beef stock, or 6 cups beef broth
- 1 teaspoon basil, dried
- 12 teaspoon salt, to taste
- pepper
- 1 can (8 ounce) tomato sauce
- 1 can (14 1/2 ounce) tomatoes with juice, coarsely chopped,
- 14 cup parsley, chopped
- 1 zucchini, sliced, quartered lengthwise,and
- 8 ounces mushrooms, sliced,
- 1 (9 ounce) packagefresh cheese ravioli
Directions
In a big soup pot saute/stir the sausage, onion, carrots, and garlic over medium heat for 6-7 minutes or until the meat is no longer pink.Add oil if needed to keep mixture from sticking.
Add in the next 9 ingredients; stir to combine.
Bring to a boil.
Lower heat to medium-low and simmer, covered, for 15 minutes.
Add in ravioli and return to a boil.
Cook, uncovered, for 6-9 minutes or until the ravioli is tender.
Adjust seasoning to taste.