Italian Sausage & Ravioli Soup
Ingredients 2 tablespoon olive oil 1 lb sweet Italian sausage without casing 1 medium onion chopped 1 to 2 tablespoons of chopped garlic 1 can of diced or crushed tomatoes 4 cups beef broth ½ cup red wine of your choice 2 zucchini sliced (approximately 2 cups) 12 oz cheese ravioli (alternately 1 cup dry macaroni) salt to taste Directions Heat oil in a pot, add the sausage and onions and saute until sausage loses all pinkness and starts browning. Make sure to break up the sausage into bite-sized pieces. Add the garlic and saute until fragrant (30 seconds or so). Mix in the tomatoes and cook for about 5 minutes until they are cooked. Add beef broth and bring to a boil. Add red wine, zucchini and the ravioli (or the macaroni), stir in and bring to a boil. Reduce heat to simmer. Cook until the pasta is done (about 10 minutes), adjust salt. I used spinach-and-cheese ravioli. It worked fine, but I think just plain macaroni is going to work better