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This mini ravioli soup with sausage recipe produces a hearty and meaty tomato-based soup with just the right amount of pasta and cream. Top with shredded parmesan cheese or add a dollop of ricotta to make this the most full-bodied soup ever. Trust me, it’s that good!
This is an easy recipe to put together and is perfect for a weeknight meal. Plus, it’s fantastic leftover so it’s great for meal prepping as well. Serve along with a Ceasar salad and a slice of charred crust French bread and now this meal is simply phenomenal.
I make my ravioli soup with sausage specifically Italian sausage that’s either ground or cut into small meatballs. But ground beef would be a good substitute for this recipe as well as vegan beef crumbles (if you are trying to eat less meat).
I love to cook up some frozen garlic bread (Texas Toast) or French baguette and slice into halves because this mini ravioli soup with sausage is perfect for bread dipping. There’s all that delicious red sauce that needs mopping (or sopping) up with a crispy piece of buttery garlic bread. Man, my mouth is watering as I’m writing this. Go make this ravioli soup recipe now!
Ingredients
- Italian sausage (ground)
- Onion
- Garlic
- Crushed tomatoes
- Chicken or Veggie broth
- Spinach
- Italian seasoning (basil, oregano, thyme, red pepper flakes)
- Raviolis (mini)
- Heavy cream or half & half
- Parmesan cheese or Ricotta
Instructions
- BROWN the Italian sausage with onion and garlic.
- ADD the crushed tomatoes, Italian spices and broth and let simmer with lid on for 20 minutes.
- ADD the spinach, heavy cream and ravioli and simmer until the ravioli are done (about 10 minutes).
- SERVE with parmesan or ricotta cheese on top and a side of garlic bread and salad.
F.A.Q
Yes! Cheese tortellini works great in this recipe as well as just plain pasta.
Ravioli soup with sausage lasts for 4 days in the fridge.
You can use either in this mini ravioli soup recipe just make sure you read the package to see how long they need to cook.
Yes, this soup freezes well in an airtight container for 3 months. I love THESE containers when I freeze soups.
This soup is not keto friendly, but you can omit the ravioli and use a low carb pasta for a low carb option.
This can be made GF by using GF ravioli, GF gnocchi or GF pasta. Like THESE options. Also make sure that the sausage you purchase is GF and doesn’t have any additional fillers in it.
Click on any of these links to check out some of my other soup recipes. There’s my BLACK-EYED PEAS AND COLLARD GREENS SOUP, HEALTHY BAKED POTATO SOUP, PORTUGUESE KALE SOUP, CREAM OF ZUCCHINI SOUP, HEALTHY WONTON SOUP or CHICKEN CHILI BLANCO.
If you are looking for other pasta dishes, then check out my TUSCAN SHRIM PASTA, CREAMY SPINACH AND MUSHROOM PASTA, TOMATO SPICACH & WHITE BEAN PASTA (gf) or my SWEET AND SPICY NOODLES!
If you love this recipe as much as I do, then please rate it. 5 stars is the best!
RAVIOLI SOUP
Ingredients
- 1 tbsp Olive oil
- 1 cup Onion diced
- 3 clove Garlic thin sliced or minced
- 1 Lb Italian sausage ground
- 28 oz Crushed tomatoes
- 2 cup Broth chicken, beef or vegetable
- ½ tsp Basil dry
- ½ tsp Oregano dry
- ½ tsp Thyme dry
- 4 oz Spinach 1/2 of large bag
- 20 Mini ravioli frozen
- ¼ cup Heavy cream, milk or half & half
- Parmesan cheese (optional) shredded or grated
- Ricotta cheese (optional)
- Garlic bread (optional)
Instructions
- In a large pot sauté the onions in 1 tbsp of olive oil for 5 minutes then add the sausage and brown. Add garlic once sausage is cooked.
- Add the tomatoes, Italian seasonings and broth cover and simmer for 20 minutes.
- Add spinach, heavy cream and ravioli then cover and simmer on medium heat for 10 minutes.
- Serve in a bowl with parmesan or ricotta cheese on top. Serve with garlic bread.
Notes
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