Ingredients
Method
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef or Italian sausage and cook until thoroughly browned, about 6-8 minutes. Drain excess grease and transfer the cooked meat to a separate bowl.
- Reduce the heat to medium. Add the diced yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste and cook for another 1-2 minutes until fragrant.
- Return the browned meat to the pot and add crushed tomatoes, diced tomatoes, and broth. Stir in the dried Italian seasoning, dried basil, dried oregano, and optional sugar. Season with salt and black pepper.
- Bring the soup to a gentle simmer, cover the pot, and let it simmer for at least 20-30 minutes. Stir occasionally.
- Increase the heat to medium-high and bring the soup back to a gentle boil. Add the ravioli and cook according to package directions. Avoid overcooking.
- Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Reduce heat to low.
- In a small bowl, combine ricotta, half of the mozzarella, and half of the Parmesan. Season with salt and pepper.
- Ladle the soup into bowls, garnish with the ricotta mixture, remaining mozzarella, Parmesan, and fresh basil. Serve immediately.
Notes
Ensure to use high-quality ingredients for optimal flavor. Substitute ground beef with turkey or plant-based options for a healthier version.