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–+ servings
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Ravioli Soup with Sausage

Ravioli Soup

5 from 11 votes
A cozy, one-pot Ravioli Soup made with cheese ravioli, chicken sausage, and a light, creamy tomato broth. Comforting, family-friendly, and perfect for busy weeknights — plus the leftovers make a great lunch.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 5 servings
Course: Dinner, Soup
Cuisine: American-Italian, Italian-American

Equipment

Ingredients

  • 8 ounces chicken sweet Italian Sausage (about 3 links (I like Premio), removed from casing)
  • 6 roma tomatoes (halved)
  • 1 medium yellow onion (about 1 cup, sliced)
  • 6 garlic cloves (smashed)
  • 4 cups chicken bone broth (I like Swanson)
  • ½ cup half & half
  • 9 oz mini ravioli (Buitoni ravioletti, Basil Pesto Plin, from Whole Foods is perfect for this recipe)
  • 6 oz fresh baby spinach
  • ¼ cup grated Parmesan cheese (plus more for serving)

Instructions

  • Heat a heavy bottom pot over medium-low heat, spray with oil and add sausage pieces, stirring minimally so the sausage caramelizes. Once cooked through, remove from pot & reserve.
  • Add Roma tomatoes, flesh side down, onion & garlic on top of tomatoes or in the center if the size of the pot permits. Let the ingredients caramelize, untouched, for 4-5 minutes. Add chicken broth. Reduce the heat to low, and simmer, covered, until the ingredients are softened and the liquid is a bit reduced, about 25-30 minutes.
  • Remove from heat, add half and half and blend with an immersion blender until smooth.
  • Return to a simmer and add mini ravioli. Return chicken sausage, spinach and parmesan to the soup. Simmer until the pasta is cooked according to package directions the soup is warmed through.

Notes

  • When taking the sausage out of the casing you can almost make the crumbles into mini meatballs by pinching & pulling each small ball out.
  • I found that it doesn’t matter if you overcrowd the pan with the “mini meatballs”, the ones touching the bottom will caramelize & brown while the ones on top steam to hold their shape. After one or two mixes, all have a bit of caramelization & can be set aside.
  • If the sausage sticks (which is pretty typical if there isn’t enough cooking fat in a larger pan or if someone puts it in when the pan is not hot enough) a few splashes of broth can/should be added to the pan to get all of the stuck bits out & reserved for re-added later. It’s kind of important to do this if there is a lot of sticking because the sausage bits will be blended into the soup if not!

Nutrition

Serving: 1½ cups, Calories: 305kcal, Carbohydrates: 26g, Protein: 23.5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 72.5mg, Sodium: 879.5mg, Fiber: 3g, Sugar: 5.5g
- WW Points: 9