Cozy up with a bowl of this hearty Ravioli Soup! It’s bursting with pillowy ravioli, flavorful sausage, fresh veggies, and a creamy tomato broth; all topped with a generous sprinkle of melty Parmesan cheese.
Why you’ll love this
- Easy. Simple ingredients, straightforward steps – perfect for any night of the week.
- Comforting. Nothing is better than cozying up to a bowl of pasta filled, creamy, steaming hot bowl of soup.
- Versatile. This soup can be made to fit almost any diet: vegetarian, gluten-free, etc.
- Crowd-Pleasing. Loved by both kids and adults alike. Pasta and soup…what’s not to love?!
Ingredients
- Butter – using unsalted butter allows you to control the sodium levels, but salted butter is fine. Oil, such as olive oil or avocado oil, may also be used.
- Italian Sausage – use sweet, mild, or hot, depending on your spice preference. Whatever you use, you’ll need 1 pound. Use a plant-based variety to make this vegetarian.
- Veggies: Onion, Carrots, and Celery – a “mirepoix” is a very common base for soups to add flavor, texture, and nutrients.
- Garlic – jarred minced garlic will save prep time, but fresh may also be used. You’ll need 1 tablespoon minced or about 4 large cloves.
- Spices: Basil, Italian Seasoning, Salt, and Pepper – a simple seasoning blend that adds a ton of Italian flavor. Add red pepper flakes for a kick of heat. Feel free to play around with additional seasonings such as oregano. Add fresh basil as a garnish, if desired.
- Liquids: Tomato Juice, Water, Diced Tomatoes, and Tomato Sauce – work together to create a strong tomato flavored base. If you’d like a less tomato-y broth, replace the tomato juice with chicken broth. If you’re not a fan of diced tomatoes, try crushed instead.
- Ravioli – frozen, dried, or refrigerated ravioli will work, although this recipe was tested with 1 (24 oz) package frozen mini cheese and spinach raviolis. Feel free to play around with different flavors of ravioli: mushroom, butternut squash, sausage, etc. Whatever flavor you use, I like the mini varieties, because they’re bite sized and fit on your spoon!
- Half-and-Half – adds a creaminess to balance out the acidity of the tomatoes. A dairy-free alternative, such as a plant-based creamer or coconut milk, may be used. Heavy cream and whole milk would also work.
- Grated Parmesan Cheese – adds a salty, nutty finish that really takes this soup to the next level. A blend of asiago, romano, and parmesan would be delicious.
How to make
- Melt butter in a stockpot, then sauté sausage, onion, carrots, celery, and spices together until cooked.
- Add tomato juice, water, tomatoes, and sauce, bring to a simmer, add in ravioli, then cook according to package directions.
- Stir in half-and-half, re-season if needed, then serve with a generous amount of parmesan cheese.
Variations
- Make it vegetarian. Substitute sausage with plant-based variety.
- Make it gluten-free. Use a gluten-free ravioli.
- Make it dairy-free and/or vegan. Swap the butter for oil, cheese ravioli for sausage ravioli (dairy-free) or a a plant-based variety (vegan), and half-and-half for coconut milk or a plant-based creamer.
What to serve with ravioli soup
Soup wouldn’t be complete without some crusty bread for dipping and a side salad!
How to store
Leftover soup will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
To enjoy again, thaw overnight in the fridge, if frozen, then reheat on the stove or in the microwave until warm. The ravioli will continue soaking up liquid as it sits, so add broth, if necessary to thin.
– Jennifer
Ravioli Soup
Cozy up with a bowl of this hearty Ravioli Soup! It's bursting with pillowy ravioli, flavorful sausage, fresh veggies, and a creamy tomato broth; all topped with a generous sprinkle of melty Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 2 tablespoons unsalted butter
- 1 pound Italian sausage can use sweet, mild, or hot
- 1 yellow onion diced
- 2 large carrots diced
- 2 ribs celery diced
- 1 tablespoon minced garlic
- 2 teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper
- 1 (32 oz) bottle tomato juice
- 2 cups water
- 1 (15 oz) can diced tomatoes do not drain
- 1 (8 oz) can tomato sauce
- 1 (24 oz) package frozen ravioli I used mini cheese and spinach rounds
- 1 cup half-and-half
- Grated parmesan cheese for serving
Instructions
- Melt butter in a large stockpot over medium heat, then add in sausage, onion, carrots, celery, garlic, basil, Italian seasoning, salt, and pepper.
- Cook, breaking up the sausage as you go, until the meat has cooked through and the carrots are tender.
- Stir in tomato juice, water, diced tomatoes, and tomato sauce, bring to a simmer, stirring occasionally, then add in ravioli and simmer according to package directions.
- Remove from heat, then stir in half-and-half.
- Taste and re-season, if necessary, then serve with a generous amount of grated parmesan cheese!
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STORING
Room Temp:N/A
Refrigerator:3 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then heat on stove or in microwave
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Ravioli Soup
Amount Per Serving (1 large serving)
Calories 597 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 107mg36%
Sodium 1424mg62%
Potassium 750mg21%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 11g12%
Protein 24g48%
Vitamin A 3953IU79%
Vitamin C 32mg39%
Calcium 123mg12%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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