Mini ravioli soup with chicken sausage
Laura in the Kitchen · ♥ 3.2K likes · 70.2K views · 9 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- roasted garlic and pepper chicken sausages
Cut the sausages into little coins.
Choosing the sausage
- celery
- onions
Whiz celery, onion and garlic in a mini food processor until very finely chopped.
- garlic
- olive oil
- salt
Add to a pot of preheated olive oil, season with a little salt and cook a couple of minutes until soft and fragrant.
- home canned tomatoes
Add the sausage. (A pork sausage would be rendered first and its fat discarded.)
- beef stock
- Italian seasoning
- rind of Parmigiano Reggiano
- basil
- black pepper
Add plenty of beef stock (made from bouillon powder), Italian seasoning, about half of the jar of tomatoes, the Parmigiano rind, torn basil and black pepper; hold the salt because the stock is salty.
Stock, tomato and Parmigiano rind
- mini ravioli
Bring to a simmer and simmer about 15 minutes.
Season until almost a little too salty, since the ravioli absorb it; add the mini ravioli and simmer about 10 minutes.
- Parm
Serve with lots of black pepper, extra Parm and fresh basil, with crusty bread on the side.
Serving