Ingredients
Scale
- 1 pound ground sausage, or ground beef, or half and half
- 1 small onion, diced
- 1 jar spaghetti sauce, 24 oz
- 4 cups beef broth
- 1 bag frozen ravioli, 25 oz
- 1 cup mozzarella cheese, shredded
Instructions
- Sauté ground sausage and diced onions in a skillet with a little olive oil until the meat is no longer pink. Drain and transfer to the slow cooker.
- Add the jar of spaghetti sauce and beef broth. Stir, cover, and cook on low for 4 hours.
- Stir in the frozen ravioli, ensuring they are submerged in the soup. Cover again and switch the heat to high for 1 hour to 1 hour 15 minutes, or until the ravioli are tender.
- Serve in bowls topped with shredded mozzarella and enjoy with a slice of bread.
Notes
Feel free to add diced bell peppers for extra flavor.
A dollop of ricotta cheese makes a delicious topping.
This soup is great for leftovers—just reheat on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 1150mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.