Description
This easy Ravioli Soup is made with cheese ravioli, chicken sausage, and a light, creamy tomato broth. A cozy, one-pot dinner that’s comforting, family-friendly, and perfect for busy weeknights.
Equipment
immersion blender or regular blender
Ingredients
8ounceschicken sweet Italian Sausage, about 3 links (I like Premio), removed from casing
6roma tomatoes, halved
1medium yellow onion, about 1 cup, sliced
6garlic cloves, smashed
4cupschicken bone broth, I like Swanson
½cuphalf & half
9ozmini ravioli, Buitoni ravioletti, Basil Pesto Plin, from Whole Foods is perfect for this recipe
6ozfresh baby spinach
¼cupgrated Parmesan cheese, plus more for serving
Instructions
- 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.
- 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.
- Remove from heat, add half and half and blend with an immersion blender until smooth.
- 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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Notes
- 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!
Nutrition
Serving: 1½ cups, Calories: 305kcal, Carbohydrates: 26g, Protein: 23.5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 72.5mg, Sodium: 879.5mg, Fiber: 3g, Sugar: 5.5g
