Description
A rich and hearty Italian-inspired soup made with cheesy ravioli, flavorful Italian sausage, sun-dried tomatoes, and fresh spinach in a creamy chicken broth. This one-pot meal is ready in about 35 minutes, offering the perfect combination of pasta and soup for a cozy, family-friendly dinner.
Ingredients
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1 tbsp olive oil
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1 lb Italian sausage (mild or spicy), casing removed
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1 small onion, diced
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3–4 garlic cloves, minced
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1 tsp Italian seasoning
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½ tsp paprika (optional)
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¼ tsp crushed red pepper flakes (optional)
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4 cups chicken broth
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1 cup heavy cream
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1 package (20 oz) cheese ravioli (fresh or frozen)
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½ cup sun-dried tomatoes, drained & chopped
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3 cups baby spinach
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½ cup grated Parmesan cheese
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up, for 5–7 minutes until browned.
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Stir in onion and sauté 2–3 minutes until softened. Add garlic, Italian seasoning, paprika, and red pepper flakes. Cook 1 minute until fragrant.
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Pour in chicken broth and bring to a gentle boil. Lower the heat and stir in heavy cream. Simmer for 5–7 minutes.
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Add ravioli and sun-dried tomatoes. Cook 5–6 minutes or until ravioli is tender.
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Turn off the heat. Stir in spinach until wilted and Parmesan until melted.
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Taste and season with salt and pepper. Garnish with fresh basil or parsley before serving.
Notes
Use mild sausage for a kid-friendly version or spicy for a kick.
Substitute kale or arugula if you’re out of spinach.
For freezing, omit ravioli and add fresh pasta after reheating.
Add extra chicken broth if the soup thickens too much.
Skip sun-dried tomatoes or swap with roasted red peppers for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American