Tuscan Ravioli Soup

Ingredients:

• 1/2 tbsp oil from sun-dried tomatoes
• 1 tbsp butter
• 1 yellow onion, diced
• 1 carrot, diced
• 1 rib celery, diced
• Salt & black pepper, to taste
• 8 garlic cloves, minced
• 1 lb ground Italian sausage
• 2 tsp Herbs de Provence or Italian seasoning
• 1/2–1 tsp red pepper flakes
• 2 tbsp tomato paste
• 1/2 cup julienne sun-dried tomatoes in oil
• 2 tbsp heaping Better Than Bouillon chicken base + 6 cups water or 6 cups chicken broth
• 18 oz fresh mini cheese ravioli
• 1 parmesan rind (optional)
• 1 cup heavy cream
• 3 cups chopped baby spinach
• 2 tsp fresh basil, cut into ribbons
• Juice of 1 lemon
• Freshly grated Parmesan

Instructions:

1. Heat the sun-dried tomato oil and butter in a large pot over medium heat. Add onion, carrot, and celery with salt and pepper; sauté 8–10 minutes until softened.
2. Stir in garlic, add sausage, and cook until browned. Mix in Herbs de Provence and red pepper flakes.
3. Add tomato paste and cook until caramelized. Stir in sun-dried tomatoes.
4. Add bouillon + water (or broth). Bring to a boil. Add ravioli and parmesan rind, cover, and simmer 4–5 minutes until ravioli are tender.
5. Remove the rind. Stir in heavy cream, spinach, and basil. Let spinach wilt.
6. Add lemon juice and adjust seasoning.
7. Serve with grated Parmesan and extra basil/red pepper flakes.