Description
This One Pot Sausage Ravioli Soup is a hearty, flavorful meal perfect for busy weeknights. Italian sausage is browned and simmered in a rich marinara and chicken broth base, then combined with tender fresh cheese ravioli and fresh spinach for a comforting, all-in-one soup that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Meat and Oils
- ½ tablespoon (7.5 mL) olive oil
- 1 pound (454 g) Italian sausage, casing removed
Liquids and Sauces
- 770 mL Rao’s marinara sauce (or alternative marinara sauce)
- 4¼ cups (1000 mL) chicken broth (homemade or store-bought low sodium)
Pasta and Cheese
- 1 pound (454 g) fresh ravioli (cheese-filled recommended)
- ¼ cup (25 g) freshly grated Parmesan cheese
Vegetables and Herbs
- Fresh spinach (about 2 cups loosely packed, or to taste)
- 1½ teaspoon (7.5 mL) salt
- 1 teaspoon (5 mL) garlic powder (or 2 cloves fresh garlic, finely chopped)
- 1 teaspoon (5 mL) onion powder (or ½ small fresh onion, chopped)
- 1 teaspoon (5 mL) dried oregano (or 1 tablespoon fresh oregano)
Instructions
- Brown the sausage: Heat ½ tablespoon olive oil over medium heat in a large pot. Once 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 until the sausage is fully browned, which helps develop deep flavor for the soup.
- Add seasonings: While the sausage cooks, sprinkle in 1½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano. Stir to evenly coat the sausage and infuse it with aromatic flavors.
- Incorporate marinara sauce: Stir in 770 mL marinara sauce until well blended with the sausage mixture, creating a savory and rich base for the soup.
- Add chicken broth and simmer: Pour in 4¼ cups chicken broth and mix gently. Cover the pot and let the soup simmer on medium-low heat for 20 minutes, stirring occasionally to meld flavors and prevent sticking.
- Cook the ravioli: Add 1 pound of fresh cheese ravioli and ¼ cup Parmesan cheese directly into the pot. Stir gently and let simmer uncovered for 5 to 6 minutes, or until the ravioli is tender but still holds its shape. Stir occasionally to avoid sticking.
- Add spinach: Just before serving, stir in fresh spinach and cook until wilted, adding vibrant color and nutrition.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve with garlic bread or a simple green salad to complement this hearty meal.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
- If fresh ravioli is unavailable, frozen ravioli can be used but may require slight adjustment in cooking time.
- To intensify tomato flavor, optionally stir in 2 tablespoons tomato paste along with marinara sauce.
- Use low sodium broth to control salt content, especially if adding extra salt during cooking.
- Fresh garlic and onion can be substituted for powders if preferred, adding more fragrance.
