A hearty and comforting soup, this will be sure to warm you and fill you up!
So apparently here in “Southern” Missouri, they don’t know what snow is. We live on base, and this is the second day that they closed down the entire base. As in, no commissary, no gym, nothing. It’s all closed. On one hand, it’s great because my husbands gotten an extended vacation, but on the other, it’s a pain in the ass.
I’m a girl from Maine, and this is only a little bit of snow, seriously a little bit. But I guess they don’t prepare for it because here we are again..shut in. My husband thinks it’s justifiable because its -25 degrees outside, however, I don’t really agree. C’est la vie I suppose.
Since it’s so chilly out there, we’re eating soup all day. And I’m sharing soup with you today too! 🙂 This is one of our favorites! It’s a spin off of one I made awhile ago, (back when I didn’t know how to take photos!) But we eat it lots!
It’s easy to throw together and has so much flavor. It’s cheesy and spicy. It’s even got veggies in it, which makes it pretty healthy…in my book anyways. 😉 So make a big pot of soup and stay warm!
A hearty and comforting soup, this will be sure to warm you and fill you up!
Ingredients
- 1 teaspoon olive oil
- 5 links spicy Italian sausage, casings removed and chopped
- 1/4 cup minced red onion
- 2 garlic cloves, minced
- 2 cups chopped zucchini
- 3 cups chopped carrots
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 28 ounce can basil, garlic, oregano diced tomatoes (plain diced would be fine too!)
- 8 ounce can tomato sauce
- 5 cups beef broth
- 1 1/2 pounds cheese ravioli
Directions
- In a large saucepan, over medium-high heat, heat the olive oil to a shimmer.
- Add the spicy sausage and cook through, 5-7 minutes.
- Stir in the onion and garlic, toss and cook about 2-3 minutes to soften.
- Add the zucchini, carrots, basil, and oregano, toss to fully coat and cook about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, and beef broth.
- Bring to a boil. Reduce heat to medium-low and simmer for 30-40 minutes until the zucchini and carrots are softened (but not mushy!)
- In the last 10-15 minutes of cooking time, bring a large pot of water to a boil and cook your ravioli according to package instructions. Drain and set aside.
- Spoon soup into bowls and add ravioli. (I used large ones, so I added 3-4 pieces to each bowl.) Enjoy!