Italian Sausage-Ravioli Soup
Ingredients
- 1 (19-oz) pkg sweet Italian sausage, casings removed
- ½ small onion, finely chopped
- 3 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 (32-oz) carton low-sodium chicken broth
- 1 (18-oz) pkg refrigerated spinach and ricotta ravioli (or use frozen cheese ravioli)
- ¼ cup chopped fresh basil
Instructions
- Cook sausage, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender and sausage is browned, breaking up sausage with a wooden spoon.
- Add marinara and broth; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in ravioli; cook 4 to 6 minutes or until done. Stir in basil just before serving.
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