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Italian Dinner Soup

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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. "Its easy and tastes like youve been cooking for hours."

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

  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, 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

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