Italian Sausage and Ground Beef Four Cheese Ravioli Soup

Adapted from saltandlavender.com

Prep
10 min
Cook
30 min
Total
40 min
Serves
6

Ingredients

  • 1 lb Italian sausage (no casings)
  • 1 lb Lean Ground Beef
  • 1/2 medium onion (chopped finely)
  • 2 sticks celery (chopped finely)
  • 2 tablespoons flour
  • 3-4 cloves garlic (minced)
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes (with juices)
  • 1/4 teaspoon Italian seasoning
  • 1 lb Four Cheese Ravioli
  • 1 cup heavy/whipping cream
  • 1-2 cups (packed) fresh baby spinach (optional)
  • Salt & pepper (to taste)

Steps

  1. Brown meat over medium-high heat, stirring occasionally, for 7-10 minutes or until browned to your desire.
  2. Remove meat from the pot and set it aside on a paper towel-lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
  3. Add the onion and celery to the pot and saute for 4-5 minutes.
  4. Add the flour and garlic and cook for a minute, stirring constantly.
  5. Slowly add the chicken broth and stir until the flour has completely dissolved.
  6. Add the canned tomatoes and Italian seasoning.
  7. Add the meat back in.
  8. Increase the heat to high and bring the soup to a gentle boil.
  9. Once it's boiling, add the ravioli and reduce the heat to a gentle simmer. Cook for 5 minutes.
  10. Stir in the cream and cook for another 5 minutes.
  11. Stir in the spinach and season with salt & pepper to taste.
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