Ravioli Soup and family

Every year about this time we venture west to Brenda's folks and have a quiet dinner and gathering. This year, besides the Stromboli, which is required to cross the county line, I brought a soup recommended by Lori last week. Ravioli Soup uses frozen ravioli but the rest is on me. Cooking for about 8 this will feed all with leftovers. The recipe for stromboli is elsewhere on the blog, explore.

Ravioli Soup

2 pounds of sausage I used Jimmie Deans and an Italian bulk  sausage
Medium or large onion chopped
5 cloves minced garlic or more
5 cans of tomatoes  I used all diced but a few cans of sauce would have been best. 2 large can of Hunts Spaghetti sauce would have hit the mark too.
2 quarts chicken stock
1 tbls oregano
1 tbls basil
Salt and pepper
8 ounces mozzarella shredded I used whole milk
A few cups torn spinach leaves
2 bags of  frozen mini cheese ravioli

Brown the sausage and drain the excess fat leaving enough to saute the onions then the garlic. Add the tomatoes, stock and spices let simmer for 30 minutes. Taste and adjust the seasoning.
To assemble, bring soup to a rolling boil. Pre heat the broiler. Place a handful of spinach in each heat proof bowl lined up on baking sheets.  Drop ravioli in soup and cook till they float and puff a bit. Ladle into bowls over spinach then top with shredded mozzarella. Broil till bubbly and a little brown. Serve.