Description
A hearty and comforting One Pot Sausage Ravioli Soup made with Italian sausage and fresh ravioli in a savory broth.
Ingredients
Scale
- 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