Sausage and Ravioli Soup
Warm up your weeknight dinner routine with this hearty and flavorful Sausage and Ravioli Soup! Bursting with the robust flavors of Italian sausage, tender cheese-filled ravioli, and vibrant vegetables like carrots, celery, and spinach, this one-pot meal is both comforting and easy to make. The rich tomato broth, infused with Italian seasoning and a hint of garlic, delivers a delicious balance of savory and tangy notes, while optional crushed red pepper adds a touch of heat. Ready in just 45 minutes, this soup is perfect for busy nights and pairs beautifully with a crusty loaf of bread. Garnish with freshly grated Parmesan and parsley to bring out the flavors, and enjoy a restaurant-quality dish from the comfort of your home. Perfect for families or dinner parties, this Italian-inspired soup is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 6 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes, undrained
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 10 ounces Cheese ravioli (fresh or frozen)
- 2 cups Fresh spinach (optional)
- to taste Salt
- to taste Black pepper
- to taste Grated Parmesan cheese, for serving
- to taste Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving behind the drippings.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken broth, diced tomatoes (including their juice), and tomato paste. Stir to combine.
Season the mixture with Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
Add the ravioli to the pot and simmer according to the package instructions, usually 3-5 minutes, or until the ravioli are tender and cooked through.
If using fresh spinach, stir it into the soup during the last minute of cooking, allowing it to wilt.
Return the cooked sausage to the pot and stir to combine. Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
