Ingredients Instructions In a large stock pot, add olive oil over medium high heat. Add sausages and cook until lightly browned. Remove to a bowl and set aside.
Add onion, carrot, celery, salt and pepper and cook until the onions are lightly browned. Sprinkle oregano and thyme and mix well. Add garlic and cook for 1 minute. Add chicken stock, tomatoes and water and bring to a boil. Reduce to a simmer and cook for 30 minutes. Bring soup to a boil and add ravioli and cannellini beans and reduce to a simmer. Cook for 20-30 minutes or until the ravioli are cooked through and the starches from the ravioli has thickened the soup a little. Add parsley and taste for seasoning.
Serve and garnish with Parmesan cheese.
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