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One-Pot Ravioli Soup

This cozy One-Pot Ravioli Soup is a quick and comforting dish that combines savory sausage and tender ravioli in a rich tomato broth, making it a family favorite ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil use extra virgin for better flavor
  • 1 pound Italian sausage, casings removed or 1 lb crumbled turkey or plant-based sausage
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced fresh is best
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • Salt and black pepper to taste
For the Broth and Veggies
  • 6 cups low-sodium chicken broth or vegetable broth for vegetarian
  • 1 can (14.5 oz) diced tomatoes, undrained prefer fire-roasted for depth
  • 1 cup marinara or crushed tomatoes adds body
  • 2 cups baby spinach or chopped kale fresh
  • 1 cup sliced carrots or frozen mixed vegetables (optional for extra veggies)
For the Ravioli and Finish
  • 1 package (9 to 12 oz) refrigerated or frozen cheese ravioli fresh tastes best
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons chopped fresh basil or parsley for garnish

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage and break it up with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. Transfer to a plate, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook over medium heat 4 to 5 minutes until translucent and soft. Add the garlic, dried oregano, and red pepper flakes; cook about 30 seconds until fragrant, stirring so garlic does not brown.
Cooking
  1. Return the cooked sausage to the pot. Pour in 6 cups chicken broth, the can of diced tomatoes (including juices), and 1 cup marinara. Stir, scraping any browned bits from the bottom. Bring the mixture to a gentle boil over medium-high heat.
  2. Reduce heat to medium-low and add carrots or other optional vegetables. Cover and simmer about 8 to 10 minutes until the carrots are just tender and flavors meld.
  3. Stir in the ravioli and fresh spinach. If using refrigerated ravioli, simmer 4 to 5 minutes uncovered until ravioli are tender but still hold shape. If frozen, simmer 6 to 8 minutes until heated through.
  4. Stir in 1/2 cup grated Parmesan and taste for seasoning; add salt and pepper as needed. Remove from heat and let sit 2 minutes before serving.

Notes

For gluten-free, use GF ravioli. If using frozen ravioli, add a couple extra minutes to cook. To make it creamier, stir in 1/2 cup heavy cream or a splash of half-and-half at the end. Cool quickly for leftovers, and store in an airtight container for up to 3 days.