Ravioli Soup

• 1 lb Italian sausage, bulk (mild or hot sausage works well)
• 1 tablespoon olive oil
• 2 teaspoons garlic, crushed
• 1 (28 ounce) can stewed tomatoes, drained but reserve juice
• 1 cup tomato sauce
• 2 teaspoons beef base, Orrington Farms works good
• 1 cup hot water
• 1 teaspoon sugar
• 12 teaspoon dried basil
• 1 teaspoon oregano
• 12 teaspoon pepper
• 14 teaspoon red pepper flakes (you can use more if you like)
• 1 (12 ounce) package cheese ravioli, frozen and uncooked
• tomato juice

1. Drain tomatoes reserving the juice; quarter each tomato slice and set aside.
2. Dissolve the beef base in the 2 Cups hot water and set aside.
3. Brown sausage in large pot, drain off fat.
4. Return sausage to pan.
5. Drizzle with olive oil, and add in the chopped garlic and spices.
6. Cook about 2-3 minutes just to heat up the spices.
7. Add the tomatoes, the juice from the tomatoes, and remaining ingredients EXCEPT the ravioli.
8. (If the soup seems thick, this is where I add tomato juice to get it to the consistency I like.
9. You will be adding the ravioli, so it will thicken a little).
10. Bring soup to a boil; cover and reduce heat and simmer for 45 minutes.
11. After the 45 minutes, remove cover and and return soup to a boil.
12. When boiling, drop in the ravioli.
13. When it floats to the top of the pot, the ravioli is cooked.
14. Ladle into bowls, and is great with fresh grated parmesan cheese on top.

italian sausage, olive oil, garlic, tomatoes, tomato sauce, beef base, water, sugar, basil, oregano, pepper, red pepper, cheese ravioli, tomato juice

Taken from www.food.com/recipe/ravioli-soup-295068 (may not work)