Description
A warm and cozy meal combining creamy broth, savory Italian sausage, and tender ravioli, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (about 20 oz) cheese ravioli (fresh or frozen)
- ½ cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
- Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
- Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions) until the ravioli is cooked through and tender.
- Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and well combined. Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a side salad.
Notes
To store leftovers, let the soup cool and store in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian