One-Pot Creamy Ravioli Soup
A cozy, creamy one-pot ravioli soup made with sausage, spinach, and cheese ravioli. Ready in 30 minutes, it’s the perfect busy weeknight dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Course, Soup
- Cuisine: American
Ingredients
Scale
- 1 Tbsp olive oil
- ½ yellow onion (diced)
- 6 cloves garlic (minced)
- 16 oz Italian sausage
- 1 Tbsp Italian seasoning
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 1 28 oz can crushed tomatoes
- 18 oz cheese & spinach ravioli (refrigerated)
- 2 cups fresh spinach (chopped)
- 1 cup heavy cream
- Kosher salt & fresh cracked pepper
Instructions
How to Make Creamy Ravioli Soup
- Heat olive oil in a large pot, then sauté onion 3–4 minutes. Add garlic and cook 1 more minute.
- Brown sausage, breaking it up as it cooks. Stir in seasoning and tomato paste.
- Add broth and crushed tomatoes, then bring to a boil.
- Drop in ravioli and cook 4–6 minutes until tender.
- Stir in spinach until wilted, then slowly add heavy cream. Simmer gently (don’t boil).
- Season with salt and pepper. Serve warm with Parmesan or fresh basil.
Notes
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Leftovers: Store in the fridge up to 3–4 days. Reheat gently with a splash of broth.
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Make Ahead: Prep the soup base 1–2 days ahead. Add ravioli and cream just before serving.
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Variations: Try spicy sausage, add mushrooms, or swap cream for half-and-half.
Find it online: https://lifebyleanna.com/easy-creamy-ravioli-soup/