Ravioli Soup
This creamy and hearty Ravioli Soup is packed with Italian sausage, cheese ravioli, and spinach, all simmered in a tomato-based broth with a splash of cream.
Equipment
- Large pot
- Wooden spoon or spatula
- Ladle
- Knife & cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 16 oz Italian sausage
- 1 tbsp Italian seasoning
- 2 tbsp tomato paste
- 4 cups chicken broth
- 28 oz crushed tomatoes
- 18 oz refrigerated cheese/spinach ravioli
- 2 cups fresh chopped spinach
- 1 cup heavy cream
- kosher salt, to taste
- fresh cracked pepper, to taste
Instructions
- Heat olive oil in a large pot. Add diced onion, salt, and pepper; cook 3–4 minutes until softened. Add garlic and Italian seasoning, then stir in tomato paste and cook for 1 minute.
- Add Italian sausage; cook, crumbling, until browned. Stir in chicken broth, crushed tomatoes, and ravioli. Simmer 3–5 minutes until ravioli is al dente.
- Stir in spinach and heavy cream. Heat just until the spinach wilts and the soup is warmed through. Season to taste and garnish with Parmesan and parsley if desired.
Nutrition
Calories: 417kcalCarbohydrates: 25.7gProtein: 16gFat: 28.3gSaturated Fat: 12gCholesterol: 79mgSodium: 1109mgFiber: 2.2gSugar: 3.7g
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