Sausage, Vegetable, and Ravioli Soup

• 1 lb bulk Italian sausage
• 1 cup chopped yellow onion
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 teaspoon vegetable oil, if needed
• 6 cups beef stock or 6 cups beef broth
• 1 teaspoon dried basil
• 12 teaspoon salt, to taste
• pepper
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can tomatoes with juice, coarsely chopped
• 14 cup chopped parsley
• 1 zucchini, quartered lengthwise,and sliced
• 8 ounces mushrooms, sliced
• 1 (9 ounce) packagefresh cheese ravioli

1. In a big soup pot saute/stir the sausage, onion, carrots, and garlic over medium heat for 6-7 minutes or until the meat is no longer pink.
2. Add oil if needed to keep mixture from sticking.
3. Add in the next 9 ingredients; stir to combine.
4. Bring to a boil.
5. Lower heat to medium-low and simmer, covered, for 15 minutes.
6. Add in ravioli and return to a boil.
7. Cook, uncovered, for 6-9 minutes or until the ravioli is tender.
8. Adjust seasoning to taste.

italian sausage, yellow onion, carrots, garlic, vegetable oil, beef stock, basil, salt, pepper, tomato sauce, tomatoes, parsley, zucchini, mushrooms, packagefresh cheese ravioli

Taken from www.food.com/recipe/sausage-vegetable-and-ravioli-soup-98430 (may not work)