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."




  • 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

486 calories; 30 g total fat; 89 mg cholesterol; 1784 mg sodium. 27 g carbohydrates; 26 g protein;