By Chef Alli
Hearty Ravioli Soup
Ingredients
This recipe came together when I was needing something warm and hearty to take over to the neighbor’s house for dinner one evening. It hit the spot, was ready in minutes, and looks beautiful, too.
1 lb. bulk Italian sausage
1/2 tsp. dried basil
1 yellow onion, diced
4 ribs celery, diced
4 carrots, diced
3 Tbsp. tomato paste
½ –1 tsp. chipotle sauce (or use minced
chipotles in adobo)
4 cups chicken broth
1/2 lb. frozen cheese ravioli, thawed
1/3 cup heavy cream
Parmesan cheese, for garnish, optional
Instructions
In Dutch oven over medium-high heat, crumble Italian sausage, then add dried basil, onion, celery, carrots and tomato paste; cook for six to eight minutes or until tomato paste turns a deep reddish-brown color, stirring often and adding a bit of chicken broth as needed to keep tomato paste from sticking to the bottom of the Dutch oven.
Stir in chipotle sauce, broth and ravioli and bring soup to a boil; reduce heat and simmer for 20-25 minutes. Stir in heavy cream, cooking just until hot throughout.
Garnish soup with Parmesan cheese and serve at once.
