One-Pot Creamy Ravioli Soup
This easy creamy ravioli soup combines savory Italian sausage, tender cheese and spinach ravioli, and fresh spinach in a rich tomato cream broth. Made in one pot and ready in 30 minutes, it's a comforting, family-friendly dinner perfect for busy weeknights.
Servings 6
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- 6 cloves garlic minced
- 16 ounces Italian sausage mild or hot
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 28-ounce can crushed tomatoes
- 18 ounces refrigerated cheese and spinach ravioli
- 2 cups fresh spinach chopped
- 1 cup heavy cream
- Kosher salt and freshly cracked black pepper to taste
- Optional: Freshly grated Parmesan cheese and fresh basil for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess grease if necessary.
- Stir in the Italian seasoning and tomato paste. Cook for 1 minute, stirring to coat the sausage and develop the flavor.
- Pour in the chicken broth and crushed tomatoes. Stir to combine and bring to a gentle boil. Reduce the heat to maintain a simmer.
- Add the refrigerated ravioli and gently stir. Cook for 4–6 minutes, or according to the package directions, until tender.
- Stir in the fresh spinach and cook until wilted, about 1–2 minutes. Reduce the heat to low and slowly stir in the heavy cream until combined. Warm gently without boiling.
- Season with kosher salt and black pepper to taste. Serve immediately with freshly grated Parmesan cheese or fresh basil, if desired.
Notes
Ravioli: Refrigerated cheese ravioli or spinach and cheese ravioli works best. Frozen ravioli can also be used; adjust cooking time according to the package.
Sausage: Use mild Italian sausage for a family-friendly soup or hot Italian sausage for extra spice.
Consistency: If the soup becomes too thick, add additional chicken broth a little at a time.
Make Ahead: Prepare the soup base up to 2 days ahead and refrigerate. Add the ravioli, spinach, and heavy cream when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently on the stovetop with a splash of chicken broth to loosen the soup.
Freezing: For best results, freeze only the soup base without the ravioli, spinach, or cream for up to 2 months.