Description
This hearty one pot sausage ravioli soup combines Italian sausage, marinara sauce, fresh ravioli, and spinach in a savory broth. Perfect for a comforting weeknight dinner, this easy recipe simmers together to create a flavorful, filling soup that requires minimal cleanup.
Ingredients
Scale
Soup Base
- ½ tablespoon (7.5 mL) olive oil
- 1 pound (454 g) Italian sausage, casing removed
- 770 mL Rao’s marinara sauce (or alternative marinara sauce)
- 4¼ cups (1000 mL) chicken broth (homemade or store-bought low sodium)
- 1½ teaspoon (7.5 mL) salt
- 1 teaspoon (5 mL) garlic powder (or fresh garlic, finely chopped)
- 1 teaspoon (5 mL) onion powder (or fresh onion, chopped)
- 1 teaspoon (5 mL) dried oregano (or fresh oregano)
Additional Ingredients
- 1 pound (454 g) fresh ravioli (cheese filling recommended)
- ¼ cup (25 g) freshly grated Parmesan cheese
- Fresh spinach (to taste)
Instructions
- Cook the Sausage: Heat ½ tablespoon olive oil in a large pot over medium heat. Add Italian sausage with casing removed and cook for 2 to 3 minutes, breaking it up as it browns. Continue cooking for another 4 minutes, stirring occasionally until the sausage is nicely browned.
- Add Seasonings: Stir in salt, garlic powder, onion powder, and dried oregano to the cooked sausage, mixing well to infuse the flavors.
- Add Marinara Sauce: Pour in the marinara sauce and stir until fully blended with the seasoned sausage to build a rich savory base.
- Simmer the Broth: Pour chicken broth into the pot and stir gently. Cover with a lid and let the soup simmer on medium-low heat for 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Cook Ravioli: Add fresh ravioli and Parmesan cheese into the pot. Stir gently and simmer uncovered for 5 to 6 minutes or until the ravioli is cooked through, checking the package for exact timing. Stir occasionally to avoid ravioli sticking together.
- Add Spinach: Just before serving, stir in fresh spinach until wilted to add nutrition and color to the soup.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Pair with garlic bread or a green salad for a complete meal.
Notes
- Use cheese-filled fresh ravioli for best flavor and texture.
- If fresh spinach is unavailable, baby spinach or kale can be used as substitutes.
- For a spicier kick, add red pepper flakes when cooking the sausage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be reheated gently on the stovetop or in the microwave.
