Description
A rich and comforting soup with cheese ravioli in a creamy Tuscan-style tomato broth, tender greens, and savory Italian sausage. This one-pot wonder is hearty, flavorful, and perfect for a cozy meal.
Ingredients
Scale
- 2 pounds ground Italian sausage
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 (28‑ounce) cans crushed tomatoes
- 3 cups chicken stock
- 1 (20 oz) package fresh cheese ravioli
- 5–6 cups fresh baby spinach, chopped
- 2 cups half‑and‑half
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and pepper, to taste
Instructions
- Brown the Italian sausage in a large stock pot until fully cooked. Drain excess fat if needed.
- Sauté the diced onion and minced garlic in the pot with the sausage for 3 to 5 minutes until soft and fragrant.
- Stir in the dried basil and oregano.
- Pour in the crushed tomatoes and chicken stock. Bring the mixture to a boil.
- Add the cheese ravioli and cook for 5 to 7 minutes, until tender.
- Stir in the chopped spinach until wilted.
- Slowly stir in the half-and-half and bring to a gentle simmer.
- Add the Parmesan cheese and stir until melted.
- Season with salt and pepper to taste.
- Ladle hot into bowls and garnish with extra Parmesan.
Notes
- For a lighter version, swap Italian sausage for ground turkey.
- For a vegetarian option, omit meat and use vegetable broth.
- Add sun-dried tomatoes or crushed red pepper flakes for extra flavor.
- Kale can be used instead of spinach.
- Store soup base separate from ravioli for best results.
- Reheat soup base and add fresh ravioli or reheat gently. Avoid boiling after dairy is added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg