Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating

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."

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
6
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 30g; cholesterol 89mg; saturated fat 13g; carbohydrates 27g; mono fat 12g; poly fat 3g; insoluble fiber 2g; sugars 6g; protein 26g; vitamin a 1749.2IU; vitamin c 11.8mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 44.4mcg; vitamin b12 0.9mcg; sodium 1784mg; potassium 206mg; calcium 262.5mg; iron 3.4mg.
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