Ravioli Soup
A hearty soup packed with cheese ravioli, vegetables and browned turkey sausage. It will fill you up without weighing you down.
Ingredients
- 1 lb turkey breakfast sausage
- garlic powder, onion powder, Italian seasoning, red pepper flakes, pinch of sugar season turkey breakfast sausage
- 1 1/2 onions diced
- 3 medium carrots peeled and roughly chopped
- 7 cloves of garlic minced
- 1/4 c flour
- 1/3 c dry white wine
- 64 oz chicken stock (2 boxes)
- 1 tbsp better than bouillon chicken base heaping
- 1 c half & half
- 2 1/2 tsp salt
- 1 tsp Italian seasoning
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 1/4 tsp dried thyme
- 2 tbsp fresh chopped parsley
- 1 kale leaf stem removed and chopped
- 1/4 c sun dried tomatoes packed and heaping
- 40 oz refrigerated (or frozen) cheese ravioli
Instructions
- Break up turkey sausage over medium heat in a large pot. Once the pink is cooked out add diced onions and chopped carrots. Cook together for 15 minutes. Add olive oil if not enough fat was rendered from the turkey sausage.
- Add minced garlic and cook two more minutes, stirring often.
- Add flour, stir and cook minutes.
- Deglaze with dry white wine, scraping up all the brown bits from the bottom of the pan.
- Add chicken stock and turn the heat to high. Whisk. Add better than bouillon chicken base and allow to thicken for 5 minutes with the lid on.
- Pour in heavy whipping cream, stir and cover for another 5 minutes.
- Add measured seasoning to the pot, parsley, stir. Lower heat to medium.
- Add fresh chopped kale and sundried tomatoes. Stir.
- Add ravioli, stir and cook until the ravioli is heated through (about 3 minutes).
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