Sausage Spinach and Cheese Ravioli Soup

Need a Weekend Warm-Up? 

Try a bowl of Sausage Spinach and Cheese Ravioli Soup
Cook's notes: One of the best things about this soup is its versatility with lots of options: Italian sausage or turkey sausage, green beans or peppers or cubed yellow squash, chicken, vegetable or beef broth, cheese tortellini or tri-color tortellini, spinach or cabbage and spices.
My version of this hearty rustic soup even tastes better on the second day. You may need to add more broth as the pasta absorbs the liquid. 

The recipe serves 6 and is perfect for your Thanksgiving week with leftovers so you have more time to prep for your holiday meal.  

Ingredients:

• 1 tablespoon olive oil
• 3/4 cup onion, diced
• 1 tablespoon garlic cloves, minced
• 3/4 lb. Italian sausage
• 3/4 cup each diced carrots, celery and mini sweet peppers
• 1 cup zucchini diced
• 1-32 oz. container of chicken broth (low sodium and fat free)
• 2 fresh tomatoes diced and drained on a paper towel
• 1 can (14 oz. ) diced tomatoes with basil, garlic and oregano
• 1 teaspoon of dried Italian seasoning
• 2 cups torn spinach leaves (remove stems)
• 1- 9 oz. package fresh ravioli or tortellini (dry 1-1/2 cups) 
• 1/4 cup plain Greek yogurt
• Grated Parmesan cheese

Directions:

• In a soup pot brown sausage and drain off fat. Set meat aside on a paper towel.
• Heat 1 tablespoon olive oil and saute onions 3 minutes, add in garlic and saute 1 minute more.
• Add in zucchini, peppers, carrots, celery, spices, cooked meat, canned diced tomatoes, fresh tomatoes, and broth, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
• Add in tortellini or ravioli and spinach leaves, and cook uncovered about 10 minutes, until pasta is al dente.
• Stir in yogurt (I used Fage brand which is thicker than other Greek yogurt products)
• Grate Parmesan cheese over each serving.