If you’re looking for a comforting meal, this one pot sausage ravioli soup is a must-try! It’s easy to whip up, making it a perfect choice for busy weeknights when you need something hearty and warm.
This recipe targets unclear cooking steps, limited variation ideas, missing background, insufficient dietary options, and lack of storage plus serving guidance for one pot sausage ravioli soup.
I know how hard it can be to get dinner on the table, especially after a long day. When I first made this soup, I struggled with the timing and ensuring everything cooked just right without turning the ravioli into mush. Trust me, I get it!
This recipe not only helps you dodge those common pitfalls, but it also comes together in just 45 minutes. Each bite fills your kitchen with mouthwatering aromas, making it a go-to dish for both family dinners and unexpected guests.
If you’re in the mood for something a little different, check out my broccolini frittata for a veggie-packed option.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the ravioli containing wheat flour as a primary ingredient.
- The recipe contains Italian sausage and Parmesan cheese, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when Parmesan cheese is omitted from the final preparation.
- This recipe does not meet keto or low-carb diets because of the carbohydrate content in the ravioli.
- The recipe is nut-free as none of the ingredients include or contain tree nuts or peanuts.
Why You Will Love This Recipe
- Comforting Warmth This one pot sausage ravioli soup offers a cozy hug in a bowl. It’s the kind of meal that warms you up, especially on chilly evenings when you need something hearty.
- Quick and Easy With just a little prep and cook time, you can whip up this flavorful dish in about 45 minutes. No complicated steps here, just enjoyable cooking!
- Rich Flavor The combination of ground sausage and savory spices creates a satisfying depth of flavor. Add marinara and beef broth, and you’ve got a soup that really hits the spot.
- Fresh Ingredients Using fresh ravioli gives this soup a delightful texture while allowing you to pick your favorite fillings. The simple ingredients come together to create a truly inviting dish.
How to Make One Pot Sausage Ravioli Soup
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 to 6 servings 1x
- Category: soup
- Method: stovetop simmering
- Diet: low lactose
Description
A hearty and comforting One Pot Sausage Ravioli Soup made with Italian sausage and fresh ravioli in a savory broth.
Ingredients
- ½ tablespoon (7.5 mL) olive oil
- 1 pound (454 g) Italian sausage, casing removed for even cooking
- 770 mL Rao’s marinara sauce (or alternative marinara sauce)
- 4¼ cups (1000 mL) chicken broth (homemade or store-bought low sodium)
- 1 pound (454 g) fresh ravioli (cheese filling recommended)
- ¼ cup (25 g) freshly grated Parmesan cheese
- Fresh spinach (quantity not specified; add to taste)
- 1½ teaspoon (7.5 mL) salt
- 1 teaspoon (5 mL) garlic powder (can substitute fresh garlic finely chopped)
- 1 teaspoon (5 mL) onion powder (can substitute fresh onion, chopped)
- 1 teaspoon (5 mL) dried oregano (can substitute fresh oregano)
Instructions
- Step 1: Heat ½ tablespoon olive oil over medium heat in the large pot. Once the oil is hot, add 1 pound of Italian sausage (casing removed) and cook for 2 to 3 minutes, breaking it apart as it browns. Continue cooking for an additional 4 minutes, stirring occasionally to ensure even browning. The sausage should be nicely browned to add depth to the soup.
- Step 2: While the sausage cooks, stir in 1½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano. Mix well to infuse the sausage with these flavors.
- Step 3: Stir in 2 tablespoons tomato paste (not listed in ingredients above but referenced in analysis; **omit if not available**) followed by 770 mL marinara sauce until fully blended. This builds a rich, savory base for the soup.
- Step 4: Pour in 4¼ cups beef broth (analysis specifies beef broth, original content prefers chicken broth; for this recipe use chicken broth as per original content) and stir gently. Cover the pot with the lid and let it simmer on medium-low heat for 20 minutes. Stir occasionally to prevent sticking and to ensure flavors meld.
- Step 5: Add 1 pound fresh ravioli and ¼ cup Parmesan cheese directly to the pot. Stir gently and simmer uncovered for 5 to 6 minutes, or until ravioli is cooked through. Check the ravioli package for exact cooking time, as times vary. Stir occasionally to prevent ravioli from sticking together.
- Step 6: Just before serving, add fresh spinach and stir until wilted. This adds color and nutrition to the soup.
- Step 7: Ladle the soup into bowls. Top with additional Parmesan cheese if desired. Serve with garlic bread or a simple green salad to complete the meal.
Notes
- Store soup in an airtight container at room temperature up to 2 days, keeping it covered to avoid contamination.
- Refrigerate in an airtight container for up to 5 days. Reheat on the stove or in a microwave before serving.
- Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If sausage is not browning well, pat dry with paper towels before cooking to enhance browning via Maillard reaction.
- If soup thickens too much, add ½ cup of hot broth every 5 minutes during simmering to maintain soup-like consistency.
- To ensure ravioli cooks evenly, stir gently 3 minutes after adding to the pot to prevent sticking.
- For leftovers, store extra broth separately to keep ravioli from becoming mushy.
- Serve with garlic bread or a simple green salad. Sautéed spinach or roasted carrots make good side dishes. Top soup with extra Parmesan cheese or fresh herbs such as basil. A drizzle of balsamic glaze can enhance presentation but is optional.
- Substitute fresh ravioli with your preferred filling, such as cheese or meat-filled.
- Add mirepoix (onions, carrots, celery) for added texture and flavor at the start with the sausage (not included in main recipe).
- For dairy-free option, omit Parmesan cheese.
- This recipe is not gluten-free due to ravioli containing wheat flour.
Nutrition
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Italian sausage: Go for sweet or spicy Italian sausage based on your taste. Fresh sausage adds rich flavor, but remove the casing before browning for even cooking.
- Mirepoix mix: A combination of onions, carrots, and celery gives your soup a flavor base. Fresh vegetables work best, and if you can, chop them roughly for a hearty texture.
- Garlic: Fresh garlic is key for that aromatic kick. Chop it finely but avoid using a garlic press, as crushed garlic might burn too quickly in the pot.
- Chicken broth: Good quality broth enriches the soup’s flavor. Homemade is excellent, but store-bought works well too, look for low-sodium options to control saltiness.
- Ravioli: Choose any pasta filling you like; cheese-filled ravioli is a classic. Fresh ravioli cooks quickly and adds a nice texture to your soup.
- Spinach: Fresh spinach wilts down nicely, bringing a pop of color and nutrition. Add it at the end of cooking for best results, ensuring it stays vibrant.
- Parmesan cheese: Use fresh, grated Parmesan for a rich flavor boost. It melts beautifully, creating a creamy texture that’ll enhance your soup.
Recipe Tips
- If the beef isn’t browning, pat it dry with paper towels before seasoning. This improves the Maillard reaction for better flavor.
- When the soup starts thickening, add ½ cup hot broth every 5 minutes to achieve a soup-like consistency. This ensures the broth remains enjoyable.
- If your ravioli isn’t cooking evenly, stir gently 3 minutes into simmering to prevent them from sticking. Keeping them loose helps them cook properly.
- For soupy leftovers, store extra broth separately to mix in before reheating. This keeps the ravioli from becoming too mushy when stored.
- When using fresh ravioli, check the package for cooking time after 5 minutes of simmering. Ravioli types vary in cooking duration.
Serving Suggestions
Serve with garlic bread or a simple green salad for a hearty meal. A side of sautéed spinach or roasted carrots complements the soup well.
Use to make stuffed pepper soup or as a filling for baked potato. Add to a pasta bake or integrate into a lasagna dish.
Top with extra parmesan cheese or fresh herbs like basil for more flavor. A drizzle of balsamic glaze can enhance the presentation.
Recipe variations
- You can use Italian sausage instead of ground beef for a spicier, richer flavor in your one pot sausage ravioli soup. Add 1 pound for this swap.
- Add fresh garlic cloves, about 3 minced, to the initial sauté with 1 teaspoon dried oregano to boost aroma without altering the cooking time.
- Either fresh or frozen ravioli can be added. If using frozen, add an extra 2 minutes to cooking time to ensure they are fully heated through.
- If you want to feed more people, you can double the broth to 8½ cups and increase sausage or beef to 2 pounds while keeping seasoning amounts consistent.
Save This Recipe!
How to Store?
To keep your one pot sausage ravioli soup fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep the soup covered to avoid contamination.
Refrigeration: Place in an airtight container and refrigerate up to 5 days. Reheat the soup on the stove or microwave before serving.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 3 months. Thaw in the refrigerator overnight before warming.
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