Italian Sausage-Ravioli Soup
Ingredients
- ½ lb sweet Italian sausage, casings removed
- ½ cup chopped onion
- 1½ Tbsp minced garlic
- 1 Tbsp olive oil
- 1¼ cups marinara sauce
- 2 cups low-sodium chicken broth
- ½ (18-oz) pkg refrigerated spinach and ricotta ravioli
- 2 Tbsp 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 done, using a wooden spoon to crumble sausage.
- 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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