Description
This One Pot Sausage Ravioli Soup is a hearty and comforting meal that combines savory Italian sausage, fresh cheese-filled ravioli, and a rich marinara broth all cooked together in a single pot for easy cleanup. Enhanced with garlic, onion, oregano, and fresh spinach, it makes a satisfying dinner perfect for any night of the week.
Ingredients
Scale
Main Ingredients
- ½ tablespoon (7.5 mL) olive oil
- 1 pound (454 g) Italian sausage, casing removed
- 770 mL Rao’s marinara sauce (or alternative marinara sauce)
- 4¼ cups (1000 mL) chicken broth (homemade or store-bought, low sodium preferred)
- 1 pound (454 g) fresh ravioli (cheese-filled recommended)
- ¼ cup (25 g) freshly grated Parmesan cheese
- Fresh spinach, to taste
Spices and Seasonings
- 1½ teaspoon (7.5 mL) salt
- 1 teaspoon (5 mL) garlic powder (or substitute with finely chopped fresh garlic)
- 1 teaspoon (5 mL) onion powder (or substitute with chopped fresh onion)
- 1 teaspoon (5 mL) dried oregano (or substitute with fresh oregano)
Instructions
- Brown the sausage: Heat ½ tablespoon olive oil over medium heat in a large pot. Once hot, add 1 pound of Italian sausage with the casing removed. Cook for 2 to 3 minutes, breaking it apart as it browns, then continue cooking for an additional 4 minutes, stirring occasionally to ensure even browning and develop flavor.
- Add seasonings: While the sausage is cooking, stir in 1½ teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano. Mix well to evenly coat the sausage with the aromatic spices.
- Incorporate marinara sauce: Stir in 770 mL marinara sauce to the sausage mixture, blending fully to create a savory base for the soup.
- Simmer with broth: Pour in 4¼ cups of chicken broth and stir gently. Cover the pot with a lid and let the soup simmer on medium-low heat for 20 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Cook the ravioli: Add 1 pound of fresh cheese ravioli and ¼ cup of freshly grated Parmesan cheese directly to the pot. Stir gently and continue to simmer uncovered for 5 to 6 minutes, or until the ravioli is cooked through according to package instructions. Stir occasionally to prevent the pasta from sticking to the pot.
- Wilt the spinach: Just before serving, add fresh spinach to the soup and stir until wilted. This step adds a fresh burst of color and nutrition to the dish.
- Serve: Ladle the soup into bowls and optionally top with extra Parmesan cheese. Serve hot with garlic bread or a green salad for a complete and satisfying meal.
Notes
- If fresh garlic and onion are available, they can be used instead of garlic powder and onion powder for a fresher flavor.
- The addition of tomato paste can deepen the tomato flavor, but it is optional and omitted if unavailable.
- Fresh spinach quantity can be adjusted based on preference for greens.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Cheese-filled ravioli works best, but other ravioli varieties can be used.
- This soup is best served fresh but can be refrigerated for up to 3 days.
- Reheat gently on low heat to avoid overcooking the ravioli.
