There is nothing quite as comforting and satisfying as a warm bowl of soup that feels like a hug from the inside, and that’s exactly what the Ravioli Soup with Chicken Sausage, Roasted Tomatoes, and Spinach Recipe delivers. This dish is a beautiful melody of tender chicken sausage, sweet roasted roma tomatoes, and fresh spinach swimming in a creamy, flavorful broth with delicate ravioli that soak up every bite of goodness. It’s hearty yet fresh, easy enough for a weeknight but impressive enough for sharing with friends. Once you make this soup, it’s sure to become a fast favorite and a go-to whenever you want a bowl of cozy magic.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is straightforward but key to getting those layered flavors just right. Each component plays a special role—from the savory sweetness of chicken sausage to the bright acidity of roasted tomatoes, creamy broth, and the vibrant green spinach that adds freshness and texture.
- Chicken sweet Italian sausage (8 ounces): Using good-quality sausage heightens the savory depth and adds a touch of spice.
- Roma tomatoes (6, halved): Roasting brings out their natural sweetness and adds a smoky layer to the soup.
- Medium yellow onion (1, sliced): Provides a mild sweetness and aromatics that build the soup’s base flavor.
- Garlic cloves (6, smashed): Infuses the broth with a warm and fragrant touch.
- Chicken bone broth (4 cups): A rich, savory liquid that forms the heart of this soup’s comforting body.
- Half & half (½ cup): Adds creaminess and smoothness, balancing the acidity of the tomatoes.
- Mini ravioli (9 ounces): Tender pasta pockets that absorb all the delicious flavors without overpowering the soup.
- Fresh baby spinach (6 ounces): Brings vibrant color and gentle earthiness, boosting the nutrition.
- Grated Parmesan cheese (¼ cup plus more for serving): Offers a salty, nutty finish that ties everything together beautifully.
How to Make Ravioli Soup with Chicken Sausage, Roasted Tomatoes, and Spinach Recipe
Step 1: Brown the Chicken Sausage
Start by heating a heavy-bottomed pot over medium-low heat, then lightly spray it with oil. Add the removed chicken sausage pieces and let them cook mostly undisturbed so they get a lovely caramelized crust. This caramelization brings an irresistible depth of flavor to the soup. Once cooked through, set the sausage aside but keep all those flavorful browned bits in the pot for the next steps.
Step 2: Roast the Tomatoes and Aromatics
Next, arrange the halved roma tomatoes cut-side down in the pot. Scatter the sliced onion and smashed garlic cloves around or right on top of the tomatoes if there’s room. Let everything cook untouched for 4-5 minutes so the tomatoes and aromatics can caramelize and develop sweetness. This slow roasting stage infuses the soup with layers of flavor that you’ll taste in every spoonful.
Step 3: Simmer with Chicken Broth
Once the tomatoes and aromatics have softened and caramelized, pour in 4 cups of rich chicken bone broth. Lower the heat to a gentle simmer and cover the pot. Let everything gently bubble away for 25-30 minutes to meld the flavors while the ingredients soften even further and the liquid reduces slightly. This step transforms the soup base into a savory, comforting broth.
Step 4: Blend for Creaminess
Remove the pot from heat and stir in half & half to add a gentle creaminess. Use an immersion blender to puree the soup until it reaches a smooth, velvety consistency. This blending makes the broth luscious and invites the ravioli and sausage to shine with every spoonful.
Step 5: Add Ravioli, Sausage, Spinach and Parmesan
Return the pot to low heat and bring it back to a simmer. Gently add the mini ravioli, cooked chicken sausage pieces, fresh baby spinach, and grated Parmesan. Let it all simmer until the ravioli are tender and cooked through according to package instructions and the spinach has just wilted. This final step combines all the elements into a harmonious, mouthwatering bowl.
How to Serve Ravioli Soup with Chicken Sausage, Roasted Tomatoes, and Spinach Recipe
Garnishes
To elevate this soup, sprinkle extra freshly grated Parmesan cheese on top just before serving. A quick grind of black pepper or a few red pepper flakes adds a subtle spark for those who like a little heat. Fresh basil leaves or chopped parsley can also brighten the look and flavor.
Side Dishes
This soup pairs beautifully with a crusty artisan bread or garlic breadsticks that are perfect for dipping and soaking up the rich broth. A simple side salad with lemon vinaigrette complements the savory and creamy notes perfectly without overpowering.
Creative Ways to Present
For entertaining, ladle the soup into colorful bowls or mini cocottes placed on individual plates with a Parmesan crisp on the side. You might also serve it in hollowed-out mini sourdough loaves for a charming presentation that feels special but stays easy.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The ravioli will absorb more broth over time, so the texture can become a bit softer but still delicious.
Freezing
Freezing is possible but with a small caveat: the ravioli might become softer after thawing and reheating. If you plan to freeze, consider storing the broth and sausage separately and adding freshly cooked ravioli when reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently until warmed through. Adding a splash of broth or water can help loosen the soup if it’s thickened. Be careful not to boil once the ravioli is in, to keep pasta tender and intact.
FAQs
Can I use a different type of sausage?
Absolutely! You can substitute chicken sausage with Italian pork sausage or turkey sausage depending on your preference. Just make sure it’s not overly spicy unless you want the soup with a kick!
What kind of ravioli works best?
Mini ravioli filled with cheese or basil pesto are perfect because they cook quickly and add wonderful flavor without overwhelming the soup. Larger ravioli can work but will need more cooking time.
Can I make this soup vegetarian?
Yes, simply omit the sausage and use vegetable broth instead of chicken broth. You could add mushrooms or roasted chickpeas for an extra hearty touch.
Is it possible to make this soup dairy-free?
Definitely! Swap out the half & half for coconut milk or a creamy nut milk and use a dairy-free Parmesan substitute or nutritional yeast for that cheesy flavor.
How long does it take to make?
This soup takes just about 1 hour and 10 minutes from start to finish, including the roasting and simmering time, making it a fantastic option for a slightly leisurely but rewarding meal.
Final Thoughts
If you’re searching for a comforting, flavorful, and satisfying meal that feels like a warm embrace, the Ravioli Soup with Chicken Sausage, Roasted Tomatoes, and Spinach Recipe is your answer. It’s one of those recipes that’s just as tempting as it is nourishing, perfect to enjoy on a cozy night in or to impress your loved ones. Give it a try and watch it become a cherished favorite in your kitchen as it has in mine!
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Ravioli Soup with Chicken Sausage, Roasted Tomatoes, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Ravioli Soup combines flavorful Italian sausage, roasted Roma tomatoes, garlic, and onions blended into a creamy broth enriched with half & half. Mini ravioli and fresh baby spinach add heartiness and nutrition, making it a perfect warm meal ready in just over an hour.
Ingredients
Sausage
- 8 ounces chicken sweet Italian sausage (about 3 links, removed from casing)
Vegetables
- 6 Roma tomatoes, halved
- 1 medium yellow onion (about 1 cup), sliced
- 6 garlic cloves, smashed
- 6 oz fresh baby spinach
Broth and Dairy
- 4 cups chicken bone broth
- ½ cup half & half
- ¼ cup grated Parmesan cheese (plus more for serving)
Pasta
- 9 oz mini ravioli (such as Buitoni Ravioletti or Basil Pesto Plin)
Instructions
- Cook the Sausage: Heat a heavy bottom pot over medium-low heat and spray with oil. Add the chicken sausage pieces and cook, stirring minimally to allow caramelization. Once fully cooked, remove the sausage from the pot and set aside.
- Caramelize the Vegetables: Place the Roma tomato halves flesh side down in the pot. Add the sliced onion and smashed garlic on top of the tomatoes or into the center of the pot depending on size. Let these ingredients caramelize undisturbed for 4-5 minutes.
- Add Broth and Simmer: Pour in the chicken bone broth and bring to a simmer. Reduce heat to low, cover the pot, and let cook for 25-30 minutes until the vegetables are softened and the liquid has slightly reduced.
- Blend the Soup: Remove the pot from heat. Stir in the half & half and use an immersion blender to puree the soup until smooth and creamy.
- Finish the Soup: Return the pot to a simmer. Add the mini ravioli, cooked sausage, fresh baby spinach, and grated Parmesan cheese. Simmer until the ravioli are cooked according to the package instructions and the soup is heated through.
Notes
- Use a heavy bottom pot for even cooking and preventing burning during caramelization.
- Caramelizing the tomatoes and garlic adds depth and sweetness to the broth.
- The immersion blender creates a creamy texture without the need for added cream.
- Fresh baby spinach adds nutrients and color, but can be substituted with kale or Swiss chard if desired.
- Adjust Parmesan cheese quantity to taste for more or less cheesiness.
- Ensure ravioli is cooked just right to prevent over-softening in the soup.
