1. Sauté the Aromatics:
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and season with salt and black pepper. Cook until the onion turns translucent, about 3-4 minutes.
2. Cook the Sausage:
Add the chicken sausage to the pot. Cook, breaking it into small pieces, until browned and fully cooked, about 5-6 minutes.
3. Add Vegetables and Herbs:
Stir in the diced carrots, celery, minced garlic, dried oregano, and fresh basil. Cook for 1 minute, until the garlic is fragrant.
4. Thicken with Flour:
Sprinkle the flour over the sausage and vegetables. Stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
5. Build the Broth:
Stir in the crushed tomatoes, chicken stock, and chicken bouillon powder. Season with a little more salt and black pepper. Bring the soup to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender.
6. Cook the Ravioli:
Add the ravioli to the simmering soup and cook according to package instructions, about 3-5 minutes for fresh ravioli or 6-8 minutes for frozen.
7. Add the Cream:
Lower the heat to low and stir in the heavy cream. Let the soup simmer gently for 1-2 minutes, allowing the flavors to meld.
8. Taste and Adjust:
Taste the soup and adjust seasoning with more salt, black pepper, or bouillon powder, if needed.
9. Serve:
Ladle the soup into bowls and garnish with fresh basil or grated Parmesan cheese, if desired.
