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
Scale
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.
