Italian Dinner Soup | Midwest Living

Italian Dinner Soup

Italian Dinner Soup

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  • Makes: 6 servings
  • Yield: 11 cups
  • Start to Finish 30 mins

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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."


  • 1 pound uncooked Italian sausage links, casings removed (about 4)
  • 3 cups chicken stock or broth
  • 3 cups beef stock or broth
  • 1 14 1/2 - ounce can diced tomatoes with basil, garlic and oregano
  • 1 9 - ounce package refrigerated ravioli or tortellini
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 ounces Parmesan cheese, grated


  1. In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
  2. 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.

Nutrition Facts

(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

Comments (1)

Kelly44753 wrote:
This soup is delicious. Don't miss out on the Parmesan, it really adds to the flavor and makes the broth fabulous.

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