I stumbled upon this gem of a recipe during one of those chilly evenings when everything screamed for comfort. Imagine diving into a bowl of warm, cheesy goodness, where every spoonful feels like a hug—especially when you’re not up for the dishwashing marathon. This one-pot wonder, with its rich aroma and flavors dancing like they’re at a cozy family gathering, is a game changer—oops, did I just say that? Let’s just say it’s a soup you’ll find yourself dreaming about—no exaggeration!
Steps
- Warm olive oil in a large pot over medium-high heat. Add diced onion, season with salt and pepper, and sauté for 3-4 minutes while stirring frequently.
- Incorporate minced garlic and Italian seasoning, cooking for about 30 seconds. Mix in tomato paste and cook for an additional minute.
- Add Italian sausage, breaking it up with a spatula, and cook until browned and fully cooked.
- Pour in chicken broth, crushed tomatoes, and ravioli, seasoning with salt and pepper. Bring the mixture to a simmer, then reduce heat to low, allowing it to simmer for 3-5 minutes until ravioli is al dente.
- Stir in chopped spinach and heavy cream, cooking until the spinach wilts and the soup is thoroughly heated.
- Adjust the seasoning with salt and pepper to taste. Serve with a garnish of shaved Parmesan and chopped parsley. Enjoy your comforting meal!
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 16 ounces Italian sausage
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 18-ounce package of refrigerated cheese or spinach ravioli
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- Shaved Parmesan
- Fresh parsley, chopped
Nutritional Values
Calories: 3336 | Sugar: 29.6 g | Sodium: 8873 mg | Fat: 226.4 g | Carbohydrates: 205.6 g | Fiber: 17.6 g | Protein: 128 g | Cholesterol: 635.2 mg
FAQ
- Can I use a different type of sausage in this soup?
- Absolutely! While Italian sausage is recommended for its flavor, you can substitute it with any sausage you prefer, like turkey or chicken sausage, to cater to your taste or dietary preferences.
- What if I can’t find fresh ravioli?
- If fresh ravioli isn’t available, you can use frozen ravioli. However, keep in mind that the cooking time will be slightly longer, and fresh ravioli generally offers better flavor and texture.
- How do I prevent the ravioli from becoming mushy if I make the soup ahead of time?
- To maintain the texture of the ravioli, it’s best to store the pasta separately from the broth. Combine them just before reheating and serving to prevent the ravioli from soaking up too much liquid.
- Can I make this soup vegetarian?
- Yes, you can make a vegetarian version by omitting the sausage and using vegetable broth instead of chicken broth. You may also want to add more vegetables or a plant-based protein for added substance.
- What’s the best way to reheat leftover ravioli soup?
- Reheat the soup gently on the stove over medium heat or in the microwave in short intervals. Add a splash of broth or cream if needed to adjust the consistency, and be sure to season before serving.
Tips
- Use fresh, refrigerated ravioli for the best flavor and quicker cooking time compared to shelf-stable ravioli.
- To prevent the pasta from becoming mushy, make sure to cook the ravioli until just al dente, which usually only takes a few minutes of simmering.
- If you prefer a soup with more broth, consider using a smaller 10-ounce package of ravioli instead of an 18-ounce package.
- When making the soup ahead of time, store the broth and ravioli separately to prevent the pasta from absorbing too much liquid and becoming soggy.
Equipment
- Large Pot: A quality large pot suitable for making soups and stews.
- Spatula: A sturdy spatula for cooking and breaking up the sausage.
- Airtight Containers: For storing leftover soup, especially if you want to store the broth and ravioli separately.
