This cozy, family-friendly ravioli soup is made with cheese ravioli and Italian sausage simmered in a light, creamy tomato broth. A hearty, comforting one-pot meal, it’s the perfect weeknight dinner.
Ravioli Soup with Sausage
The weather is getting colder these days, so I’m making more soup. This Ravioli Soup with Italian Chicken Sausage has all of my favorite easy weeknight dinners: simple ingredients and comfort. It’s rich without being heavy, and it cooks in one pot, making it perfect for those busy nights when you want to keep it warm, satisfying and everyone happy. If you like this recipe, you’ll also love Tortellini Soup with Sausage, another cozy pasta soup that’s a SKTasters favorite.
Why These Family-Friendly Recipes Work
The pregnant photographer said this was the best recipe she’s ever made and she loved it! One of the reasons this easy ravioli soup works so well on busy nights is because it’s a one-pot, all-in-one dish. This is what I cook!
- High in protein: One serving of chicken sausage, cheese ravioli, parmesan cheese, and chicken bone broth provides 23.5 grams of protein.
- One pot: Made into an all-in-one pot for easy cleaning.
- Preparing the perfect meal: Leftovers are great for lunch.
- Family Friendly: Another Way to Serve Pasta – A Favorite Meal for Many Kids
For more one-pot recipes, view my recipe collection or get a copy of my popular cookbook, Skinnytaste One and Done.
materials needed
Below is detailed information on ravioli soup ingredients. See recipe card below for exact measurements.
- Chicken Sweet Italian Sausage: My favorite brand is Premio. Remove the raw sausage from its shell and shape it into small meatballs.
- tomato: Cut the Roma tomatoes in half. As it simmers, a rich tomato broth is created.
- Aromatic: There is no need to finely chop the onion or garlic as you will be mixing the broth at the end.
- chicken bone broth This healthy ravioli soup is higher in protein, but you can use regular chicken broth or broth.
- half and half It feels creamy and is lighter than heavy cream.
- mini ravioliFoods like Buitoni Ravioletti or Whole Foods Basil Pesto Plin Great option.
- fresh baby spinach Provides fiber, vitamins, and minerals.
- grated parmesan cheese It adds a nutty and salty taste. Please mix it with Make the soup and sprinkle more Parmesan on top before serving.
How to Make Ravioli Soup
All dishes, including chicken sausage and ravioli, are cooked in the same pot, making cleanup much easier. See recipe card below for printable instructions.
- Brown the sausage slices. Place in a large oiled saucepan, stirring occasionally to caramelize evenly. Once cooked, take it out of the pot. It’s okay if the meatballs touch slightly. The ones on the bottom will brown, and those on the top will steam and keep their shape. It doesn’t have to be perfectly brown on all sides.
- Boil the soup: Turn the sliced Roma tomatoes over into the pot and top with the onion and garlic. Do not stir for 4-5 minutes while the tomatoes caramelize. Then pour in the broth, reduce the heat to low, cover and simmer until the vegetables are soft and the liquid has slightly reduced.
- Blend: Remove pot from heat and blend with an immersion blender.
- To cook ravioli: Return the pot to the hot burner and reduce the heat to low. Add mini ravioli, sausage, spinach, and Parmesan cheese to the soup. Boil pasta according to package directions until cooked.
Can I use cheese ravioli or meat ravioli?
yes. You can use cheese ravioli or meat ravioli for this soup. Cheese ravioli keeps the soup lighter and lets the creamy tomato broth shine, while meat ravioli is a bit heartier and more filling. Both work well, so choose whichever your family prefers. To avoid overcooking, add it at the end and simmer until tender.
strain
- Change your protein: Add some heat by using Italian turkey sausage or opt for spicy sausage. You can also substitute lean ground chicken, turkey, or beef. Don’t forget to add seasoning: salt, onion powder, garlic powder, dried herbs, etc. Otherwise, the meat won’t have much flavor.
- Vegetarian: Omit the sausage and use vegetable broth. If you like, you can also add sliced mushrooms along with the spinach.
- Ravioli Flavors: Switch up the flavors by trying mushroom, beef or spinach ravioli.
- Pasta Options: If you can’t find mini ravioli, use regular ravioli or try pairing them with tortellini. You can also use smaller pasta like farfalle, rigatoni, or fusilli. Follow package directions for correct cooking time.
- More flavors: Add the parmesan rind when adding the broth.
- Leafy vegetables: Swap spinach for chopped kale.
- Don’t have an immersion blender? Fill a regular blender halfway with the soup. Remove the top plastic cap and place a dishtowel over the opening to allow steam to escape while blending. Repeat with remaining soup.
How to Store Leftover Food
- Refrigerated storage For up to 4 days.
- hang tightly Soup can be stored in an airtight glass container or super cube for up to 3 months. Leave some space at the top to allow the frozen liquid to expand.
- Reheat: Thaw the soup in the refrigerator the day before. Reheat in a small pot on the stove or in the microwave. If the pasta has absorbed a lot of liquid and doesn’t taste as liquidy as you would like, add a little water or broth to thin it out.
More Cozy Soup Recipes You’ll Love
For more dinner ideas, check out: Five delicious Italian dishes Soup recipes to inspire your next meal!
produce: night soil
Serving Size: 1 ½ cup
- 8 oz. Chicken Sweet Italian Sausage, About 3 links (I like Premio), removed from case.
- 6 roma tomatoes, bad things
- 1 middle yellow onion, About 1 cup, thinly sliced
- 6 garlic cloves, smashed
- 4 cup chicken bone broth, i like swanson
- ½ cup half and half
- 9 oz. mini ravioli, Buitoni ravioletti, Basil Pesto Plin from Whole Foods are perfect for this recipe.
- 6 oz. fresh baby spinach
- ¼ cup grated parmesan cheese, plus more for serving
Heat a heavy-bottomed saucepan over medium-low heat, drizzle with oil, add the sausage pieces and stir minimally to caramelize the sausage. Once cooked, remove from the pot and store.
Place the Roma tomatoes flesh side down and add the onion and garlic either on top of the tomatoes or in the center if the size of the pot allows. Let the ingredients caramelize, without touching them, for 4 to 5 minutes. Add chicken broth. Reduce the heat to low, cover and simmer until the ingredients are tender and the liquid has slightly reduced, about 25-30 minutes.
Remove from heat and add half-and-half and blend with an immersion blender until smooth.
Bring to a boil again and add the mini ravioli. Add the chicken sausage, spinach, and Parmesan cheese back to the soup. Boil pasta according to soup-warming package directions until cooked.
Final step:
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- You can turn the crumbles into mini meatballs by pinching and pulling on each little ball as you remove the sausage from the casing.
- I find that it doesn’t matter if you put too many “mini meatballs” in the pan. The part that touches the bottom caramelizes and browns, while the part on top steams and holds its shape. After mixing them once or twice they will all start to caramelize a bit so you can set them aside.
- If the sausages are sticking (which is very common when there isn’t enough cooking fat in a larger pan or someone puts sausages in when the pan isn’t hot enough), you can add a few drops of broth to the pan to remove any stuck bits and add them back later. This is important to do if you have a lot of sticking points. Because otherwise the sausage pieces will get mixed into the soup!
clothing material: 1 ½ cup, calorie: 30.5 calorie, carbohydrate: 26 g, protein: 23.5 g, province: 12 g, Saturated Fat: 5 g, Cholesterol: 72.5 mg, sodium: 879.5 mg, fiber: 3 g, sugar: 5.5 g
