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Ravioli Soup with Turkey Sausage
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Description
A friend makes this recipe and I’ve tweaked to fit my likes. There are a lot of ingredients, but it’s real easy to make. I used a blend of my own dried herbs from my garden.
Ingredients
- 1 pound Ground Turkey, Italian Style
- 1 whole Large White/yellow Onion, Chopped
- 4 cloves Garlic, Minced
- 32 ounces, fluid Fat Free Reduced Sodium Chicken Broth
- 1 can 28 Oz Can Low Sodium Diced Tomatoes
- 1 can 6 Oz Tomato Paste
- ½ cups Ritz Crackers, Smashed
- ¼ cups Cheese Blend, Parmesan, Asiago, Romano
- 1 Tablespoon Olive Oil
- 1 teaspoon Italian Parsley, Dried
- ½ teaspoons Marjoram, Dried
- ½ teaspoons Sage, Dried
- ½ teaspoons Oregano, Dried
- ½ teaspoons Thyme, Dried
- ½ teaspoons Basil, Dried
- ½ teaspoons Sugar
- 1 package 12 Oz Bag Cheese Ravioli
Preparation
Cook the ground turkey in a large pot (enameled cast iron is great) until browned, about 15 minutes. I added the onion and garlic about 5 minutes into this part.
Drain the fat.
Combine remaining ingredients except frozen ravioli.
Bring soup to a boil; reduce heat. Cover and simmer for about 30 minutes, stirring occasionally.
Thaw and cook ravioli according to package directions until al dente. Drain ravioli; add to soup.
Serve with a salad and garlic bread.
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