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1
Cook mini-raviolis or tortellinis according to package instructions, drain and rinse with cold water, set aside.
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2
1.
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3
Remove sausage from casings and saute until no longer pink.
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4
2.
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5
Remove sausage from pan and clean pan.
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6
3.
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7
Add olive oil to bottom of saute pan.
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8
4.
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9
Saute onions and peppers, and fresh mushrooms if you are using them.
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10
After the onions and peppers are almost done, add the garlic.
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11
Saute for a few more minutes.
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12
5.
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13
Add sausage to pan.
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14
6.
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15
Add drained and rinsed olives and mushrooms (if you are using canned) 7.
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16
Open and add pasta sauce and 2 cans of chicken broth.
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17
8.
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18
Add canned tomatoes....dont drain!
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19
9.
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20
Slice about half the package of the sliced pepperoni into 1/2 to 3/4 inch strips; Add to soup mixture 10.
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21
Add Italian seasonings 11.
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22
Add drained and rinsed mini-raviolis.
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23
Just add a bit at a time to see how thick you want your soup.
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24
12.
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25
Add additional pasta or pizza sauce or chicken broth to create the consistency you want.
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26
12 1/2 Taste and adjust seasonings.
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27
You may want to add more Italian seasoning, salt, pepper.
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28
13.
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29
Simmer on low heat for up to 45 minutes.
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30
Stir occasionally so the raviolis dont stick to the bottom.
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31
14.
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32
Serve bowls of soup with parmesan cheese and garlic toast.
