Creamy Ravioli Soup
Using fresh ravioli and homemade sausage elevated this soup beyond my imagination. The best part was that it took no time at all! You even get a serving of veggies because it’s packed with spinach.
*Great to serve with some fresh bread to dunk in the flavorful broth!
Creamy Ravioli Soup
- Prep Time
5 min
- Cook Time
25 min
- Total Time
30 min
- Servings
6
- Difficulty
Medium
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion diced
- 1 carrot sliced into coins
- 1 lb ground Italian sausage
- Salt and pepper
- 4 cloves of garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1-28 oz can crushed tomatoes
- 1 quart or 4 cups of chicken stock
- 20 oz fresh cheese ravioli
- 6 cups fresh baby spinach
- 2 cups half and half
- ½ cup parmesan cheese + more for garnish
Instructions
- Heat olive oil and butter in a large stock pot over medium heat. Add onions and carrots and cook them down for 3-4 minutes or until they begin to soften. Stir in the sausage, break down into small bits, and cook until browned. Approximately 4-5 minutes.
- Stir in garlic, dried basil, and oregano and cook for 2 more minutes. Add crushed tomatoes and chicken stock. Bring to a boil.
- Stir in the ravioli and cook for 2 minutes. The fresh ravioli cook very fast and will continue cooking as they sit in the broth so keep an eye on them.
- Stir in baby spinach and cook just until the spinach is wilted. Approximately 2 minutes.
- Stir in the half and half and return to a simmer. Taste for salt and pepper and adjust accordingly.
- Off the heat, stir in the parmesan cheese. Divide amongst six bowls and garnish with extra parmesan cheese.
Tip
- Great to serve with some fresh bread to dunk in the flavorful broth!
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