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."

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Ingredients

Directions

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

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  • 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

486 calories; 30 g total fat; 13 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 89 mg cholesterol; 1784 mg sodium. 206 mg potassium; 27 g carbohydrates; 2 g fiber; 6 g sugar; 26 g protein; 0 g trans fatty acid; 1749 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 263 mg calcium; 3 mg iron;

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