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Ravioli Soup

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5 from 2 reviews

Craving something cozy and comforting? My homemade ravioli soup comes together in less than 30 minutes and tastes like a hug in a bowl. Packed with tender, cheesy ravioli, and Italian sausage, in a rich, savory broth, this soup is an easy one-pot wonder for a busy weeknight.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 6 cloves garlic, minced
  • 16 ounces Italian sausage
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 18 ounce package refrigerated cheese/spinach ravioli
  • 2 cups fresh chopped spinach
  • 1 cup heavy cream
  • Kosher salt
  • fresh cracked pepper

Garnish:

  • shaved Parmesan
  • fresh chopped parsley

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes.
  3. Add garlic and Italian seasoning and saute for 30 seconds. Stir in tomato paste and cook for a minute.
  4. Add sausage and cook, crumbling with a spatula, until browned and cooked through.
  5. Stir in broth, crushed tomatoes, and ravioli along with a couple large pinches of salt and pepper.
  6. Bring to a simmer over medium-high heat. Reduce heat to low, and simmer for about 3-5 minutes or until the ravioli is cooked al dente.
  7. Stir in chopped spinach and heavy cream until the spinach wilts and the soup is warmed through.
  8. Season to taste with salt and pepper. Garnish with Parmesan and parsley and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Lots of Ravioli. This soup is heavy on the ravioli. If you want less ravioli and more broth, use a 10-ounce package of ravioli instead of an 18-ounce package.

    • Keep it Fresh. Stick with refrigerated ravioli for this recipe. Shelf-stable ravioli will take much longer to cook and doesn’t taste quite as delicious. Use ravioli filled with cheese or any filling you like. We usually pick spinach or mushrooms.

    • Keep it al dente. Don’t overcook the pasta! Just a few minutes of simmering is usually enough to cook the ravioli through. If you aren’t sure, carefully fish out a ravioli, let it cool for a bit, and give it a taste.

    • Season Moderately. The ingredient list for this ravioli soup is short and sweet. So be sure to season well with salt and pepper. That will ensure that your soup has the most flavor.

Find it online: https://midwestfoodieblog.com/ravioli-soup/