Recipe finder
Italian Dinner Soup
- Makes: 6 servings
- Yield: 11 cups
- Start to Finish 30 mins
Ingredients
-
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
Directions
- 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.
Nutrition Facts
(Italian Dinner Soup)
Servings Per Recipe 6, Monosaturated fat (g) 12, vit. C (mg) 12, Folate (µg) 44, vit. A (IU) 1749, pro. (g) 26, Cobalamin (Vit. B12) (µg) 1, calcium (mg) 263, cal. (kcal) 486, sugar (g) 6, Fat, total (g) 30, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 3, carb. (g) 27, Riboflavin (mg) 0, sat. fat (g) 13, chol. (mg) 89, Thiamin (mg) 0, Trans fatty acid (g) 0, iron (mg) 3, fiber (g) 2, Polyunsaturated fat (g) 3, sodium (mg) 1784, Potassium (mg) 206