Creamy Ravioli Soup Recipe
Cozy, creamy ravioli soup loaded with Italian sausage, tender veggies, and spinach in a rich tomato-cream broth. Ready in about 40 minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb mild Italian sausage, casings removed
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 0.75 cup chopped celery
- 3 tsp minced garlic
- 2 tbsp tomato paste
- 14.5 oz diced tomatoes with juices
- 6 cup low-sodium chicken broth
- 1.5 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes
- 0.5 tsp freshly ground black pepper
- 1.25 tsp kosher salt
- 20 oz refrigerated cheese ravioli
- 4 oz baby spinach
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese for serving
- 2 tbsp chopped fresh basil optional garnish
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Brown the sausage, breaking it up as it cooks; spoon off excess fat if needed.
- Stir in onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and tomato paste; cook, stirring, until fragrant and darkened slightly, 1 minute.
- Pour in diced tomatoes and chicken broth; season with Italian seasoning, red pepper flakes, pepper, and salt.
- Bring to a gentle boil, then simmer 10 minutes to meld flavors.
- Add the ravioli and cook at a lively simmer until just tender, 5 to 7 minutes.
- Reduce heat to low; stir in heavy cream and spinach. Cook until spinach wilts, 1 to 2 minutes. Adjust seasoning.
- Ladle into bowls and top with Parmesan and basil.
Notes
Variation: Swap sausage for shredded rotisserie chicken and use mushroom ravioli for a hearty twist. For a lighter soup, replace half the cream with half-and-half. Storage: Refrigerate up to 3 days; reheat gently and add a splash of broth if thick.
This recipe is an original creation inspired by classic Creamy Ravioli Soup Recipe flavors. All ingredient ratios and instructions are independently developed.