Make this rich, creamy ravioli soup in one pot for a quick and satisfying weeknight dinner.
Author:Jen Rwanda
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 (15 ounce) container ricotta cheese
1/2 cup heavy cream
5 ounces fresh spinach
1 (24 ounce) package refrigerated cheese ravioli
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large Dutch oven or pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess grease.
Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and add diced tomatoes (with juice), Italian seasoning, basil, and red pepper flakes if using. Bring the mixture to a simmer.
Reduce heat to low. Stir in ricotta cheese until it dissolves into the broth. Stir in heavy cream.
Add the ravioli to the simmering soup. Cook according to package directions, usually 5 to 7 minutes, until the ravioli float and are cooked through.
Stir in the fresh spinach until it wilts into the soup.
Remove the pot from the heat. Stir in Parmesan cheese. Season with salt and pepper to your preference.
Notes
You can substitute ground turkey or ground beef for the Italian sausage.
If you do not have refrigerated ravioli, use frozen, but adjust cooking time as needed.
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering broth before adding the ravioli.