Sausage and Ravioli Soup

"This is from the Sam's Club Chef Meal Solution of the week. Note: you can use cheese ravioli or tortellini in place of the spinach and cheese ravioli."
 
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Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Use bulk sausage or remove the casings from the sausage and discard.
  • Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
  • Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
  • Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.

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Reviews

  1. Satisfying and a very good soup. Like another reviewer, I used a quarter of the Italian seasoning and doubled the broth (though I should have also taken up the idea of using all broth instead of water). I added less salt and pepper as well (personal preference). I think this is a very flexible and forgiving soup in that you could sub whatever veggies or pasta you like/have on hand, and even leave out the meat if you want to make it vegetarian.
     
  2. I get nothing but rave reviews each time I make this soup. Delicious, hearty and healthy.
     
  3. AWESOME! This has been a family favorite for years. We get constant raves and requests for this recipe (which I didn't know existed outside of a hard copy at Sam's Club until today!) We serve this soup during our New Year's fireworks celebration at -40° in Fairbanks, Alaska, and it warms everybody up. If you love soup, you'll love this recipe!!.
     
  4. GREAT SOUP! I used HOT chicken italian sausage, which made this a bit spicy for my DD's tastes, but she ate it anyway. Loved the spinach and carrots in there too ~ always good to get those extra veggies. I used 3-cheese ravioletta (tiny raviolis) and I added ~4 cups chicken broth plus one small can of V8 juice. Didn't have italian seasoning, so used 1/2 teaspoon each oregano, thyme and basil. AWESOME flavor, and served it with some hot multi-grain biscuits. Thanks so much for posting, I'll put this one in the keeper cookbook. Made for PARTYING THE DIABETIC WAY, January 2010!
     
  5. I got this recipe at Sam's Club, made it and lost the recipe. This makes a fantastic soup, with a few modifications. I used dry cheese tortellini, which must soak up the broth. The first time I made it, it was not soup. This time, I used a 32 oz. carton of 33% less sodium chicken broth. It still wasn't enough. I recommend using two 32 oz. cartons of chicken broth. I also used frozen 16 oz. roasted corn (thawed) from Trader Joe's instead of the canned corn. Because I didn't have Italian seasoning on hand, I used 1 tbl. Mrs. Dash garlic/herb mix. I also did not use the spinach. This makes a huge pot of soup and it freezes well. I would recommend this soup highly!
     
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Tweaks

  1. Satisfying and a very good soup. Like another reviewer, I used a quarter of the Italian seasoning and doubled the broth (though I should have also taken up the idea of using all broth instead of water). I added less salt and pepper as well (personal preference). I think this is a very flexible and forgiving soup in that you could sub whatever veggies or pasta you like/have on hand, and even leave out the meat if you want to make it vegetarian.
     

RECIPE SUBMITTED BY

<p>I've always loved cooking and enjoy cooking for my husband and our friends(my human guinea pigs). Thankfully they are always willing to try new recipes I'm making. I really miss living in Germany and it was so much easier to make healthy meals there. I was spoiled to have so many fresh markets and a good selection of food to choose from. My husband and I love to travel and have been lucky to visit Germany, Spain, Denmark, France, and Sweden. We've been married for seven wonderful years (March 17, 2001). We don't have any children except our 2 dogs which think they are human and run the house. I have used Zaar for about 3 years and figured I should be a member to leave feedback for all the recipes I have used in that time. <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://www.recipezaar.com/members/home/1535/CLC2.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt= /> <br /><br /><br /><img src=http://i76.photobucket.com/albums/j10/housedaughter/smdiabeticbanner.jpg alt= /> <br /><br /><img src=http://i4.photobucket.com/albums/y120/peacefulnightdove/stpatchallenge.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i26.photobucket.com/albums/c105/jewelies/Cooking-Kangaroo-1-1.jpg alt= /> <br /><br /><br /><img src=http://i26.photobucket.com/albums/c105/jewelies/wombat-1.jpg alt= /> <br />Group 2 Mates <br />Sheynath, Chef floWer, Chef Kate and Joey - DragonFyre <br /><br /><img src=http://i26.photobucket.com/albums/c105/jewelies/FringeLily.jpg alt= /> <br />Group 10 Mates <br />I'm Pat, NurseJaney, PollyW <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png border=0 alt=Made by Bella14ragazza /> <br /><br />Swap Partner Sarah_Jayne <br /><br /><br /><img src=http://i106.photobucket.com/albums/m263/mikekey48/banners/banner.jpg alt= /> <br /><br /><br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TagRed-STKR.jpg alt= /> <br /><br /><br /><br /><br />My rating system <br /><br />This is the way I rate the recipes I make, I hope no one takes it personally if their recipe doesn't make the full 5 stars... <br /><br />5 Stars = these recipes have to have the Wow, Wow, Wow factor. I'm saving five stars for the kind of dish you wish that there were 10 stars for... the kind of dish that you'd happily eat every day for 6 days in a row, that wouldn't be out of place coming from the kitcken of an excellent professional chef...or a more humble meal that's so popular that I'd get lynched if I didn't make it once per month (or more often) or which people ask for as a gift for their Birthday. <br /><br />4 Stars = an excellent dish, but without the mega Wow factor... these are culinary delights that you'd enjoy often, but maybe not every month. <br />These are recipes that you like &amp; love but haven't quite reached the adore catagory. These are recipes that are earthly delights, but seperated from the heavenly delighful ones in the five star group. Nothing wrong with any recipe that gets my four star vote, I assure you. <br /><br />3 Stars = recipes where some of my human guinea pigs were wildly divided in their ratings. Personal preference is a very tricky area, the distinct taste of various herbs, spices, vegetables, meats and their combinations is something that dosn't necessarily please everyone. If I award three stars then probably your favourite flavours just didn't match our favourite tastes or not enough of us liked it over all. Maybe this something that we all enjoyed, but comes into the catagory of would love this just several times a year Maybe I just couldn't replicate every single ingredient and this affected the result. If any of this is the case and the votes are split then I will aways give your recipe the benifit of the doubt and go for the higher star rating of the group.. and I'll let you know details in my review. <br /><br />2 Stars = for whatever reason this recipe just didn't do it for us, flavours clashed, the flavour promised didn't deliver or something just plain went wrong. If you are receiving a two star review from me that please know that if the ingredients aren't too expensive, that I tired your recipe again with a few tweeks in the hope that I could modify it to suit us better (since there obviously was something in your recipe that caught my eye in the first place. Two stars means that the second attempt didn't work out either. I would try and tell you in detail what I had a problem with, and I'd try to do that as tactfully as possible. I'd hope you wouldn't throw your rolling pin at me for it <br /><br />1 Star = give us food poisioning or put us in hospital with your recipe and it receives one star in a flash. (please know I am very careful when storing/preparing/cooking food) I take the health and wellbeing of my family and friends very seriously indeed. <br />We will try very very hard to never have a one star review, yes? that would make both you and me very very very happy. <br />If my DH actually gets on the computer and awards one star, then you've killed me with your cookin' and I'd appreciate a prayer</p>
 
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