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Italian Dinner Soup
- Makes: 6 servings
- Yield: 11 cups
- Start to Finish
Gail Gladding-Pullara of Oregon, Wisconsin, won honorable mention in our 2012 Best of the Midwest Recipe Contest for this simple, crowd-pleasing soup. "My family loves this recipe," she says. "It's easy and tastes like you've been cooking for hours."
uncooked Italian sausage links, casings removed (about 4)
chicken stock or broth
beef stock or broth
14 1/2 -
diced tomatoes with basil, garlic and oregano
refrigerated ravioli or tortellini
baby spinach leaves, coarsely chopped
fresh basil leaves, coarsely chopped
Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes. Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.
(Italian Dinner Soup)
Servings Per Recipe 6, Monounsaturated fat (g) 12, sugar (g) 6, sodium (mg) 1784, iron (mg) 3, Potassium (mg) 206, cal. (kcal) 486, vit. A (IU) 1749, pro. (g) 26, vit. C (mg) 12, carb. (g) 27, Thiamin (mg) 0, Fat, total (g) 30, Riboflavin (mg) 0, chol. (mg) 89, Niacin (mg) 3, sat. fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Trans fatty acid (g) 0, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, calcium (mg) 263