Whenever it is cold outside I want to have a warm bowl of soup for dinner and maybe a little salad or some bread to go along with it, no problem right? Well…that is if you have kids that like soup which I never did. They always thought it was weird and only would eat chicken soup when they were sick (kinda like jello to me it’s only a sick food). I hear people talk about grilled cheese and tomato soup night and all I can think of is no way would that fly in my house. If you have looked through any of my other recipes you can see that my kids are definitely not what I would call picky eaters, and they eat salad so I knew I could crack this soup one eventually. This chunky, hearty and delicious soup made from mainly pantry staples did just that, they kids both loved it!
I don’t know about you but I shop wherever I can get the best deals (hence my mismatched labels) and there are certain things I always have on hand, some of those items being boxed stock, canned beans and canned tomatoes. Whenever the store has a good price on canned products I stock up and store on my basement shelves for fast weeknight recipes. I also keep frozen veggies on hand at all times, I know this is something that is controversial whether or not to eat frozen or fresh veggies however due to cost & convenience I will take frozen over no veggies at dinner any day of the week. Chicken sausage is on my grocery list every other week because I use 3 links at time in recipes then freeze the other 3 until the next week already chopped in coins, the kids love these sausages so I knew adding them into the soup would perk some interest.
I chopped and sauteed my shallots and my celery in a little olive oil, then I added the cut sausage and let it brown a little before adding the rest of my ingredients. This makes a really easy week night meal, with only a cutting board and one pot it is family, time and budget friendly as well. Plus when the shallots, celery and garlic sausage are browning your kitchen smells so good that it makes the kids wonder what is in store for them!
I let the pasta cook right in the stock, once everything was included in the pot all it took was 10 more minutes and dinner was served! My son informed me that “Even though I hate tomatoes, except ketchup, I really like tomato broth its delicious!” And my daughter told me that the cheese in the middle of the ravioli was her favorite part (lol can’t get all the credit). This soup is absolutely going to be in our winter night line ups & it will be fun to mix and match ingredients to see what else would work! I hope you guys make it and enjoy it with you families as well!
Ravioli and Sausage Soup
- 12 ounces mini ravioli (tortellini or pasta of choice )
-1 box (4 cups) vegetable or chicken stock
-3 links chicken sausage
-1 can white beans
-1 can chopped tomatoes
-1 1/2 cup frozen veggies
-3 stalks of celery chopped (I like to use the ones with the leaves for extra flavor in soups)
-2 shallots chopped
-2 Tbsp Olive Oil
-Fresh or dried parsley about 2 Tbsp chopped
-salt and pepper to taste
Add olive oil to pot, chop shallots and celery and add to olive oil, once they soften add the chopped sausage links (I cut them into half the long way then slices for smaller pieces). Once the sausage begins to brown add your frozen veggies and canned beans and tomatoes, stir until well mixed and add 12 ounces of pasta and the 4 cups of stock. Allow this to cook for about 10 mins adding the salt pepper and parley in the last 5 minutes. Taste before serving to make sure that you like your seasoning levels, remember you can always add but you can’t take away so a little pinch of salt at a time. Scoop it into bowls and be proud of yourself that you made such a quick and hearty dinner in no time!
Let me know what you think of the recipe if you try it! I’d love to hear from you.