This cozy, family-friendly ravioli soup combines cheese ravioli and Italian-style chicken sausage simmered in a light, creamy tomato broth. It’s a comforting, one-pot meal that’s ideal for busy weeknights and makes great leftovers for lunch.
For a complete Italian-inspired dinner, serve this soup with a crisp salad or warm bread.
Ravioli Soup with Sausage
As the weather cools, I reach for comforting soups like this ravioli soup. It pairs simple, wholesome ingredients—Roma tomatoes, chicken bone broth, a splash of half-and-half, mini ravioli, and savory chicken sausage—into a rich but not heavy broth. Everything cooks in one pot for easy prep and cleanup, and the result is a satisfying, family-friendly meal that comes together on weeknights.
Why This Family-Friendly Recipe Works
This easy ravioli soup is ideal for busy evenings because it’s cooked in one pot, which keeps cleanup simple and quick. It’s mild in flavor but filling, and kids tend to love it thanks to the pasta and cheesy ravioli.
- High in protein: With chicken sausage, cheese ravioli, Parmesan, and bone broth, each serving is protein-rich.
- One pot: Prepared entirely in one large pot for minimal cleanup.
- Great for meal prep: Leftovers reheat well and are convenient for lunches.
- Family-friendly: A pasta-forward soup that appeals to children and adults alike.
Ingredients You’ll Need
Below is an overview of the main ingredients. See the recipe card below for exact measurements.
- Chicken sweet Italian sausage: Remove the sausage from casings and shape into small pieces or mini meatballs before cooking.
- Roma tomatoes: Halve the tomatoes and place them flesh-side down in the pot to caramelize; they will build a flavorful tomato broth as they simmer.
- Aromatics: Onion and garlic add depth. They don’t need to be finely minced because the soup is blended smooth.
- Chicken bone broth: Adds extra protein and richness; regular chicken broth or stock will also work.
- Half and half: Makes the broth creamy without being as heavy as heavy cream.
- Mini ravioli: Small cheese ravioli or filled plin-style ravioli cook quickly and are perfect for this soup.
- Fresh baby spinach: Stirred in at the end for color, nutrition, and texture.
- Grated Parmesan: Adds a salty, nutty finish—stir some into the soup and sprinkle more on top when serving.
How to Make Ravioli Soup
Everything cooks in the same pot, from the sausage to the ravioli, so cleanup is quick. The steps below summarize the method; refer to the recipe card for precise timings and quantities.
- Brown the sausage pieces: Heat a large, heavy-bottom pot over medium-low heat, spray or brush lightly with oil, and add the sausage pieces. Let them caramelize with minimal stirring. When cooked through, remove and reserve.
- Build the base: Add halved Roma tomatoes to the pot flesh-side down, then top with sliced onion and smashed garlic. Let the vegetables caramelize untouched for 4–5 minutes, then add the chicken broth. Reduce heat to low, cover, and simmer until the vegetables are soft and the liquid has reduced slightly, about 25–30 minutes.
- Blend the soup: Remove the pot from heat, stir in the half and half, and puree the mixture with an immersion blender until smooth. If you don’t have an immersion blender, carefully work in batches in a regular blender with the lid vented.
- Finish with ravioli and greens: Return the pot to low heat and add the mini ravioli, reserved sausage, fresh spinach, and grated Parmesan. Simmer just until the pasta is cooked according to package directions and the soup is heated through.
Can I Use Cheese or Meat Ravioli?
Yes. Cheese ravioli keeps the soup lighter and highlights the creamy tomato broth. Meat ravioli will make the bowl heartier and more filling. Either type works—just add the pasta toward the end and simmer until tender to prevent overcooking.
Variations
- Change the protein: Try Italian turkey sausage or a spicy variety for more heat. You can also use lean ground chicken, turkey, or beef—season it well before adding.
- Vegetarian: Omit the sausage and use vegetable broth. Add mushrooms or extra vegetables for substance.
- Ravioli flavors: Swap cheese ravioli for mushroom, beef, or spinach-filled ravioli to vary the flavor.
- Pasta options: If mini ravioli aren’t available, use regular ravioli, tortellini, or any small pasta; follow package cooking times.
- Extra depth: Stir in a Parmesan rind while simmering the broth for more savory richness.
- Greens: Substitute chopped kale for spinach if you prefer.
Serving Suggestions
Complement this Italian-style ravioli soup with a simple salad, crusty sourdough, or warm biscuits for a complete meal.
Arugula Salad
Sourdough Bread
Rosemary Garlic Parmesan Biscuits
Kale and Brussels Sprout Salad
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in airtight containers or portion trays for up to 3 months. Leave a little room for expansion.
- Reheat: Thaw overnight in the fridge and reheat gently on the stove or in the microwave. If the pasta soaks up too much liquid, add a splash of broth or water to restore the desired consistency.
More Cozy Soup Recipes You’ll Love
If you enjoy this ravioli soup, try other comforting Italian-style soups like wedding soup, tortellini en brodo, chicken gnocchi soup, minestrone, or lasagna soup for more dinner inspiration.
Ravioli Soup
Equipment
- Immersion blender or regular blender (for pureeing the soup)
Ingredients
- 8 ounces chicken sweet Italian sausage, removed from casings
- 6 Roma tomatoes, halved
- 1 medium yellow onion, about 1 cup, sliced
- 6 garlic cloves, smashed
- 4 cups chicken bone broth
- ½ cup half and half
- 9 oz mini ravioli
- 6 oz fresh baby spinach
- ¼ cup grated Parmesan cheese, plus more for serving
Instructions
- Heat a heavy-bottom pot over medium-low heat, lightly oil, and add the sausage pieces. Cook with minimal stirring until caramelized and cooked through. Remove and reserve.
- Add the halved Roma tomatoes flesh-side down, top with onion and garlic, and let caramelize undisturbed for 4–5 minutes. Pour in the broth, lower heat, and simmer covered until vegetables are soft and the liquid reduces slightly, about 25–30 minutes.
- Remove from heat, stir in the half and half, and puree with an immersion blender until smooth (or work in batches in a regular blender).
- Return to low heat and add the mini ravioli, reserved sausage, spinach, and Parmesan. Simmer until the pasta is tender and the soup is warmed through. Serve topped with extra Parmesan.
Notes
- When removing the sausage from the casing, pinch small portions to create mini meatballs for easier browning.
- If the sausage sticks to the pan, deglaze with a splash of broth to release browned bits and add them back to the soup for extra flavor.
Nutrition
Serving: 1 ½ cups • Calories: 305 kcal • Carbohydrates: 26 g • Protein: 23.5 g • Fat: 12 g • Fiber: 3 g • Sugar: 5.5 g