With flavorful Italian sausage, cheese-filled ravioli and spices, Ravioli Soup is a hearty soup everyone will love!Jump to Recipe
There's something about a big bowl of soup that just feels right when the cooler weather rolls in. I love a bowl of Beef & Barley Soup, meaty chili, Chicken Pot Pie Soup and everything in between!
I've started to see these little ravioli in the pasta section at the grocery store and thought it would be SO fun in a soup! And once I tried it, I knew it would be a hit!! My family sure loves it and I hope yours does, too! 🙂
- Ground mild Italian sausage - This adds so much flavor to the soup! However, if you don't have any sausage on hand, ground pork or ground beef works well, too.
- Crushed tomatoes with basil & herbs - If you can't find this specific kind, a can of regular crushed tomatoes will work!
- Chicken broth - Canned, boxed or homemade works!
- Spices: minced onion, garlic powder, salt and red pepper flakes (optional)
- Dry cheese-filled ravioli pasta - You can find these in the pasta section at the grocery store (see a photo of the box I found in the photo below). If you can't find these, you can also use cheese-filled tortellini.
- Spinach leaves - I like using baby spinach leaves.
- Heavy whipping cream
How to make Ravioli Soup
First, make sure you've got a pot or Dutch oven that's big enough. This soup makes about 11 cups, so make sure it'll hold that and give you a little stir space! 🙂
Next, brown and crumble the ground Italian sausage. Drain, then add the tomatoes, broth and seasonings. Once you've brought that to a boil, add the ravioli (or tortellini). Cook until tender - mine took about 15 minutes, but that'll depend on the size of the pasta.
Next, add the spinach and give it a good stir. Remove from the heat and pour in the heavy whipping cream. Stir and serve!
I like to serve this soup with parmesan cheese, extra red pepper flakes, and a garnish of parsley or chopped basil. Breadsticks or homemade bread and a cup of fruit will complete the meal perfectly!
How to store leftover soup...
This recipe makes about 11 cups of soup. Therefore, if you have a small family or are cooking for one, you'll likely have leftovers.
Be sure to let the soup cool completely in a shallow container. Then, pour into a container and cover. Store in the fridge for up to 5 days.
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- 1 lb ground Italian sausage
- 1 28 oz can crushed tomatoes with basil & herbs
- 5 c chicken broth
- 1 tablespoon minced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes optional
- 2 c (or 1 8.8 oz box) dry ravioli
- 2 c spinach leaves
- ⅔ c heavy whipping cream
- In a large pot, brown the ground Italian sausage. Drain the grease.
- Add the crushed tomatoes, chicken broth, minced onion, garlic powder, salt and red pepper flakes (if using); bring to a boil.
- Once the soup has come to a boil, add the ravioli and cook for 15 minutes or until the ravioli is tender.
- Stir in the spinach and remove from the heat.
- Stir in the cream and season with additional salt and pepper, if desired.
Jess Killeen says
Any recommendations if I want to take this in a crockpot for a work party??? Make night before and store? Make in crockpock and let cook???
Hi Jess - So sorry for the slow response. Here's what I'd do....
1. Cook the sausage and add it to the slow cooker.
2. Stir in the tomatoes, broth and seasonings and let cook.
3. Add the ravioli about an hour before it's time to eat and cook on high, stirring occasionally.
4. Stir in the spinach and the heavy whipping cream and serve!