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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
30 mins
Creamy ravioli soup with sausage is the kind of comforting dinner that feels like a hug in a bowl. It’s rich and hearty enough to eat like a full meal, yet it comes together in 30 minutes, making it perfect for when you're too busy to fuss with a soup that needs to simmer all day.
This cozy soup starts with Italian sausage (you can use hot or sweet!) browned in butter alongside carrots, celery, and onion, creating a base that fills the kitchen with the best kind of aroma. Garlic and Italian seasoning add warmth and depth, while a touch of flour thickens the broth just enough to make it silky and luxurious. Cheese ravioli cook right in the pot, soaking up all that flavor, and baby kale adds a pop of color and freshness. A splash of heavy cream ties everything together, making each bite rich and comforting.
Finished with a bright squeeze of lemon juice and topped with grated parmesan cheese, this soup is hard to resist. Add a dollop of pesto on top if you like, along with some crusty bread on the side, and you’ve got a simple meal that’s sure to become a favorite.
Can you use frozen ravioli instead of refrigerated ravioli in ravioli soup?
Yes. Frozen ravioli works well in this soup. You may need to add 1 to 2 extra minutes of cooking time, until the ravioli is tender and floating.
Can you make ravioli soup ahead of time?
Yes, but for best results, the ravioli should be cooked just before serving so it doesn't absorb all the liquid. If you are preparing the soup in advance, make the base and store it in the refrigerator, then add the ravioli when reheating.
Can you freeze creamy ravioli soup?
Cream-based soups don’t freeze well, as the texture can change once reheated. This soup is best enjoyed right after it's cooked.
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Ingredients
- 2 Tbsp. salted butter
- 1 lb. Italian sausage (sweet or hot), casings removed
- 2 carrots, halved lengthwise and cut into half-moons
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (10-ounce) package refrigerated cheese ravioli
- 1 (5-ounce) package baby kale
- 1 cup heavy cream
- Juice of 1/2 lemon
- Grated parmesan cheese, for topping
- 1/4 cup refrigerated pesto, for serving (optional)
- Crusty bread, for serving
Directions
- Step 1Melt the butter in a large dutch oven over medium heat. Add the sausage, carrots, celery and onion and cook, breaking up the sausage with a wooden spoon, until the vegetables are soft and the sausage is cooked through, about 5 minutes.
- Step 2Add the garlic, salt, Italian seasoning and pepper and cook, stirring, until fragrant, about 1 minute. Add the flour and cook, stirring, about 1 minute. Gradually stir in the chicken broth, scraping the bottom of the pot, and bring to a boil.
- Step 3Add the ravioli and kale, reduce the heat and simmer until the ravioli begins to float and is tender, 3 to 4 minutes.
- Step 4Stir in the heavy cream and simmer gently for about 1 minute. Remove from the heat and stir in the lemon juice. Divide among bowls and top with parmesan. Dollop with the pesto and serve with crusty bread.
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