This cozy, family-friendly Ravioli Soup is made with cheese ravioli and Italian sausage simmered in a light, creamy tomato broth. A hearty, comforting, one-pot meal, perfect weeknight dinner.
Ravioli Soup with Sausage
Now that the weather has gotten colder, I’ve been making more soups. This Ravioli Soup with Italian chicken sausage captures everything I love about an easy weeknight dinner — simple ingredients and plenty of comfort. It feels rich without being heavy and cooks in one pot, making it perfect for busy nights when you want something warm, satisfying, and sure to make everyone happy. If you enjoy this recipe, you’ll also like my Tortellini Soup with Sausage, another cozy pasta soup my SKTasters love.
Why This Family Friendly Recipe Works
My pregnant photographer told me this was the best recipe she’s made of mine, she loved it! One of the reasons this easy ravioli soup works for a busy night is that it’s a meal all made in one pot, which is my kind of cooking!
- High in protein: With the chicken sausage, cheese ravioli, Parmesan, and chicken bone broth, each serving has 23.5 grams of protein.
- One Pot: Made all in one pot for simple cleanup
- Meal prep perfect: Leftovers are great for lunch.
- Family-Friendly: Another way to serve pasta–many kids’ favorite meal
For more one-pot recipes, see my recipe collection or get my popular cookbook, Skinnytaste One and Done.
Ingredients You’ll Need
Below is more information on the ravioli soup ingredients. See the recipe card below for the exact measurements.
- Chicken Sweet Italian Sausage: My favorite brand is Premio. As you remove the raw sausage from the casings, shape it into mini meatballs.
- Tomatoes: Cut the Roma tomatoes in half. As they simmer, they create a rich tomato broth.
- Aromatics: You don’t need to finely chop the onions or garlic since you’ll blend the soup at the end.
- Chicken Bone Broth makes this healthy ravioli soup higher in protein, but you can use regular chicken broth or stock.
- Half and Half makes it creamy and is lighter than heavy cream.
- Mini Ravioli, like Buitoni Ravioletti or Whole Foods Basil Pesto Plin, are great options.
- Fresh Baby Spinach provides fiber, vitamins, and minerals.
- Grated Parmesan Cheese adds a nutty, salty flavor. Mix some into the soup and sprinkle extra parm on top before eating.
How to Make Ravioli Soup
Everything, including the chicken sausage and ravioli, cooks in the same pot, which makes cleanup much easier. See the recipe card at the bottom for printable directions.
- Brown the sausage pieces in a large pot sprayed with oil, stirring occasionally to caramelize them evenly. Once cooked, remove them from the pot. It’s ok if some of the meatballs are touching. The ones on the bottom will brown, and the ones on top will steam and hold their shape. They don’t all need to be perfectly browned on all sides.
- Simmer the soup: Add the sliced Roma tomatoes, face down, to the pot with the onions and garlic on top. Don’t stir for 4 to 5 minutes while the tomatoes caramelize. Then, pour in the broth, reduce the heat to low, and simmer, covered, until the vegetables soften and the liquid reduces slightly.
- Blend it: Remove the pot from the heat and blend with an immersion blender.
- Cook the ravioli: Return the pot to the hot burner and turn the heat to low. Add the mini ravioli, sausage, spinach, and Parmesan to the soup. Simmer until the pasta is cooked according to the package directions.
Can I Use Cheese Ravioli or Meat Ravioli?
Yes — you can use either cheese ravioli or meat ravioli in this soup. Cheese ravioli keeps the soup lighter and lets the creamy tomato broth shine, while meat ravioli makes it a bit heartier and more filling. Both work well, so choose whichever your family prefers. Just add them at the end and simmer until they’re tender to avoid overcooking.
Variations
- Change the Protein: Use Italian turkey sausage, or opt for spicy sausage for added heat. You can also substitute lean ground chicken, turkey, or beef. Just remember to add extra seasoning, such as salt, onion powder, garlic powder, and dried herbs, or the meat won’t have much flavor.
- Vegetarian: Omit the sausage and use vegetable broth. You could add sliced mushrooms with the spinach if you’d like.
- Ravioli Flavors: Try mushroom, beef or spinach ravioli to change up the flavors.
- Pasta Options: If you can’t find mini ravioli, regular ones will work, or try it with tortellini. You can also use any small pasta, such as farfalle, rigatoni, or fusilli. Just follow the package directions for the correct cooking time.
- More Flavor: Toss in a Parmesan rind when you add the broth.
- Leafy Greens: Swap spinach with chopped kale.
- No immersion blender? Fill a regular blender halfway with soup. Remove the plastic cap from the top and place a dish towel over the opening to allow steam to escape while blending. Repeat with the remaining soup.
How to Store Leftovers
- Refrigerate for up to 4 days.
- Freeze soup in airtight glass containers or Souper Cubes for up to 3 months. Leave a little space at the top for the frozen liquid to expand.
- Reheat: Thaw the soup in the fridge the day before. Reheat it on the stove in a small pot or in the microwave. If the pasta has absorbed a lot of liquid and isn’t as brothy as you’d like, add a splash of water or broth to thin it out.
More Cozy Soup Recipes You’ll Love
For more dinner ideas, check out these five delicious Italian soup recipes to inspire your next meal!
Yield: servings
Serving Size: 1 ½ cups
- 8 ounces chicken sweet Italian Sausage, about 3 links (I like Premio), removed from casing
- 6 roma tomatoes, halved
- 1 medium yellow onion, about 1 cup, sliced
- 6 garlic cloves, smashed
- 4 cups chicken bone broth, I like Swanson
- ½ cup half & half
- 9 oz mini ravioli, Buitoni ravioletti, Basil Pesto Plin, from Whole Foods is perfect for this recipe
- 6 oz fresh baby spinach
- ¼ cup grated Parmesan cheese, plus more for serving
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Heat a heavy bottom pot over medium-low heat, spray with oil and add sausage pieces, stirring minimally so the sausage caramelizes. Once cooked through, remove from pot & reserve.
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Add Roma tomatoes, flesh side down, onion & garlic on top of tomatoes or in the center if the size of the pot permits. Let the ingredients caramelize, untouched, for 4-5 minutes. Add chicken broth. Reduce the heat to low, and simmer, covered, until the ingredients are softened and the liquid is a bit reduced, about 25-30 minutes.
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Remove from heat, add half and half and blend with an immersion blender until smooth.
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Return to a simmer and add mini ravioli. Return chicken sausage, spinach and parmesan to the soup. Simmer until the pasta is cooked according to package directions the soup is warmed through.
Last Step:
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- When taking the sausage out of the casing you can almost make the crumbles into mini meatballs by pinching & pulling each small ball out.
- I found that it doesn’t matter if you overcrowd the pan with the “mini meatballs”, the ones touching the bottom will caramelize & brown while the ones on top steam to hold their shape. After one or two mixes, all have a bit of caramelization & can be set aside.
- If the sausage sticks (which is pretty typical if there isn’t enough cooking fat in a larger pan or if someone puts it in when the pan is not hot enough) a few splashes of broth can/should be added to the pan to get all of the stuck bits out & reserved for re-added later. It’s kind of important to do this if there is a lot of sticking because the sausage bits will be blended into the soup if not!
Serving: 1 ½ cups, Calories: 30.5 kcal, Carbohydrates: 26 g, Protein: 23.5 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 72.5 mg, Sodium: 879.5 mg, Fiber: 3 g, Sugar: 5.5 g
