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Italian Dinner Soup



2012 Best of the Midwest Recipe Contest for this simple, crowd-pleasing soup. It’s ready in 30 minutes and tastes like you’ve been cooking for hours.

Recipe for Italian Dinner Soup – 2012 Best of the Midwest Recipe Contest for this simple, crowd-pleasing soup. It’s ready in 30 minutes and tastes like you’ve been cooking for hours.



Italian Dinner Soup

Italian Dinner Soup
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2012 Best of the Midwest Recipe Contest for this simple, crowd-pleasing soup. It’s ready in 30 minutes and tastes like you’ve been cooking for hours.


  • 1 pound uncooked Italian sausage links, casings removed (about 4)
  • 3 cups chicken stock or broth
  • 3 cups beef stock or broth
  • 1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano
  • 1 9 – ounce package refrigerated ravioli or tortellini
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 ounces Parmesan cheese, grated



  1. In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
  2. Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.
  3. Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.



Recipe and Photo Courtesy of Midwestliving.com

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Nutrition Information Compiled From VeryWell.com

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