Sausage, Vegetable, and Ravioli Soup

Ingredients

• 1 lb bulk Italian sausage
• 1 cup chopped yellow onion
• 2 carrots
• chopped
• 2 cloves garlic
• minced
• 1 teaspoon vegetable oil
• if needed
• 6 cups beef stock or 6 cups beef broth
• 1 teaspoon dried basil
• 12 teaspoon salt
• to taste
• pepper
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can tomatoes with juice
• coarsely chopped
• 14 cup chopped parsley
• 1 zucchini
• quartered lengthwise
• and sliced
• 8 ounces mushrooms
• sliced
• 1 (9 ounce) packagefresh cheese ravioli

Instructions

1. In a big soup pot saute/stir the sausage, onion, carrots, and garlic over medium heat for 6-7 minutes or until the meat is no longer pink.
2. Add oil if needed to keep mixture from sticking.
3. Add in the next 9 ingredients; stir to combine.
4. Bring to a boil.
5. Lower heat to medium-low and simmer, covered, for 15 minutes.
6. Add in ravioli and return to a boil.
7. Cook, uncovered, for 6-9 minutes or until the ravioli is tender.
8. Adjust seasoning to taste.