Description
This One Pot Sausage Ravioli Soup is a hearty and comforting Italian-inspired dish that combines savory Italian sausage, cheese-filled ravioli, rich marinara sauce, and fresh spinach in a flavorful broth. Ready in just 45 minutes, this soup makes a perfect weeknight meal that is easy to prepare and packed with delicious layers of taste. The recipe involves browning sausage, simmering in a seasoned tomato base, and finishing with tender ravioli and fresh greens, all cooked in one pot for 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 1 clove fresh garlic, finely chopped)
- 1 teaspoon (5 mL) onion powder (or ¼ cup fresh onion, chopped)
- 1 teaspoon (5 mL) dried oregano (or 1 tablespoon fresh oregano, chopped)
Pasta and Cheese
- 1 pound (454 g) fresh cheese-filled ravioli
- ¼ cup (25 g) freshly grated Parmesan cheese
Vegetables
- Fresh spinach (about 2 cups loosely packed, or to taste)
Instructions
- Brown the Sausage. Heat ½ tablespoon olive oil over medium heat in a large pot until hot. Add 1 pound of Italian sausage with casing removed and cook for 2 to 3 minutes, breaking it apart as it browns. Continue cooking for another 4 minutes, stirring occasionally to achieve even, nicely browned sausage that develops rich flavor for the soup base.
- Season the Sausage. While the sausage cooks, stir in 1½ teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano to infuse the meat with aromatic herbs and spices. Mix well to ensure even seasoning throughout.
- Add Marinara Sauce. Pour in 770 mL marinara sauce and stir to fully blend with the sausage. This combination creates a robust and savory tomato base for your soup.
- Add Chicken Broth and Simmer. Pour in 4¼ cups of chicken broth gently and stir. Cover the pot with a lid and let the mixture simmer on medium-low heat for 20 minutes. Stir occasionally to prevent sticking and help meld the flavors together.
- Cook the Ravioli. Remove the lid and add 1 pound of fresh cheese-filled ravioli along with ¼ cup grated Parmesan cheese directly to the pot. Stir gently and simmer uncovered for 5 to 6 minutes, or until the ravioli is tender and cooked through according to package instructions. Stir occasionally to keep ravioli from sticking.
- Add Spinach Before Serving. Just before serving, stir in fresh spinach and cook until wilted, which should take 1 to 2 minutes. This adds vibrant color and a fresh, nutritious element to the hearty soup.
- Serve and Garnish. Ladle the soup into bowls. Optionally top with additional Parmesan cheese. Serve with garlic bread or a simple green salad for a complete and satisfying meal.
Notes
- For best results, use fresh cheese-filled ravioli, but frozen ravioli may be used; adjust cooking time accordingly.
- If fresh spinach is unavailable, baby spinach or kale can be substituted.
- You can substitute fresh garlic and onion for powdered versions for a fresher flavor.
- Low sodium chicken broth helps control salt levels, adjust seasoning as needed.
- This recipe can be made gluten-free by using gluten-free ravioli.
- Optional: Sprinkle red pepper flakes for a spicy kick.
