Italian Ravioli Soup with Sausage

Inspired by classic Tuscan flavors, this Ravioli Soup with Sausage combines Italian sausage, fresh ravioli, vegetables, and Italian seasonings in a rich, flavorful broth. Finished with fresh parm, it’s the kind of satisfying soup that keeps you coming back for seconds!

There’s nothing better than a steaming bowl of soup paired with warm, crusty bread on a cold winter day, especially when it’s this Tuscan Ravioli Soup with Italian sausage. It’s truly the perfect bowl of comfort food, and I always get requests for this recipe whenever I serve it.

The original recipe comes from my mother-in-law, though she made it with tortellini instead of ravioli. Over time, I’ve put my own spin on it: mixing and matching vegetables, adjusting seasonings, experimenting with different ravioli fillings, and so on. No matter the combination, the caramelized sausage, aromatic vegetables, fragrant herbs, and rich broth create an irresistible, deeply savory Tuscan-inspired soup recipe.

Whether you’re serving it for a family dinner, meal prepping for the week, or just craving something cozy, I’m confident you’re going to fall in love with this one! So, grab your pot, prep your ingredients, and let’s cook up something delicious together, shall we?

Why You’ll Love It

• Hearty & filling. With sausage, ravioli, and a medley of vegetables, this soup is a meal in itself. No side dishes needed (though bread is strongly encouraged). 
• Quick and easy. While it feels fancy, it comes together with store-bought ravioli and minimal fuss. Perfect for family dinners or entertaining.
• Customizable. You can swap ravioli for tortellini, add beans for extra protein, experiment with different vegetables and leafy greens, and so on. There are no rules!
• Make-ahead & freezer-friendly. You can prep the soup base in advance for a ready-to-go meal (just reheat and add the fresh ravioli and greens before serving).

Ingredients You’ll Need

• Sausage. I typically use ground sweet Italian sausage, but sweet Italian sausage links with the casings removed work just as well. If you like a little heat, spicy Italian sausage is a great swap. If you want to lighten it up, you can go with turkey or chicken Italian sausage.
• Olive oil. Just a good-quality extra virgin olive oil to sauté the aromatics.
• Aromatics. Onion and garlic create the soup’s flavor base. I highly recommend using fresh garlic here, but jarred minced garlic can work in a pinch.
• Red wine. A splash of red wine helps deglaze the pot and lift all those flavorful browned bits. A quick rule of thumb: always cook with a wine you actually enjoy drinking. If you prefer not to cook with wine, substitute additional beef broth with a small splash of balsamic vinegar for acidity.
• Pantry staples. This ravioli soup relies on beef broth, diced tomatoes (undrained), and tomato sauce for the flavorful stock.
• Vegetables. I add carrots, bell pepper, and zucchini for color, texture, and natural sweetness, plus fresh spinach at the very end for freshness and a nutritional boost. See ‘Variations’ below for more options. 
• Sugar. A small amount of sugar helps round out the flavors. If you prefer a more natural sweetener, a little honey or maple syrup is perfectly fine here. 
• Seasonings. Dried basil and oregano bring classic Italian flavor, or you can simplify things with Italian seasoning. I also season the soup with salt and freshly ground black pepper. Want a little kick? Add a pinch of crushed red pepper flakes.
• Ravioli. I typically use Buitoni four-cheese ravioli, but I like to switch it up with different ravioli fillings on occasion. You can also use gluten-free ravioli here (there are many fresh and frozen brands available these days) 
• Parmesan. A finishing sprinkle of freshly grated Parmesan ties everything together. Skip the pre-shredded stuff if you can. Trust me, freshly grated melts and tastes so much better.

How to Make Ravioli Soup with Italian Sausage

Step 1: Sear the sausage. Heat a large, heavy-bottomed pot over medium-high heat. Add the sausage and brown until nicely caramelized. Transfer it to a plate, leaving any browned bits in the pan. 

Step 2: Sauté the aromatics. Heat a drizzle of olive oil in the same pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant. 

Step 3: Deglaze. Pour in the beef broth and wine, then use a wooden spoon to scrape up any browned bits from the bottom of the pot (hello, flavor!). 

Step 4: Layer the ingredients. Add the tomatoes, tomato sauce, carrots, zucchini, bell pepper, sugar, basil, oregano, salt, pepper, and the cooked sausage.

Step 5: Slow-simmer. Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 40 minutes, giving it a stir every so often.

Step 6: Cook the ravioli. Gently stir in the ravioli, then continue simmering for 10 to 15 minutes, or until the ravioli are tender and cooked through. 

Step 7: Finish with greens. Add the spinach and stir just until wilted.

Step 8: Garnish and serve. Turn off the heat and ladle the soup into bowls. Finish with freshly grated Parmesan and serve hot with crusty bread. 

Recipe tips and FAQs

• Don’t rush browning the sausage. The key is letting it develop a deep golden-brown color before removing it from the pot because those flavorful caramelized bits left behind (fond) will dissolve into the broth later. 
• Go easy on the aromatics. When sautéing the onion and garlic, keep the heat at medium to avoid overcooking the garlic and making it bitter. The goal here is soft, translucent, and fragrant – not browned. 
• Deglaze like the pros. After adding the broth and wine, don’t forget to scrape the bottom of the pot with a wooden spoon to release all that fond. This simple move gives the soup a richer, more restaurant-quality taste.
• Don’t overcook the ravioli! Fresh ravioli can go from perfectly tender to mushy very quickly. Simmer just until they’re cooked through and pillowy.

Variations

One of the best things about this sausage ravioli soup recipe is how easy it is to tweak based on what’s in your fridge or what you’re craving: 

• Add or swap in extra vegetables – This soup is very veggie-friendly. You can easily add sliced mushrooms, cabbage, or even fennel, which pairs perfectly with Italian sausage.
• Switch up the leafy greens – Spinach is my go-to, but baby kale or Swiss chard also work well. For a more traditional Italian feel, escarole is an excellent choice. Just be sure to add your greens toward the end to keep them bright green and fresh-tasting.
• Use tortellini instead of ravioli – If you don’t have ravioli on hand, fresh tortellini is an easy, equally delicious swap, and the cooking time is usually about the same (just simmer until tender). 
• Boost the protein with beans – For extra protein and creaminess, try stirring in a drained and rinsed can of cannellini or Great Northern beans during the last 10 to 15 minutes of simmering. 

Serving Suggestions 

With the ravioli, sausage, and vegetables, plus a non-negotiable side of crusty bread or garlic bread, this soup can absolutely stand as a meal on its own. 

If you want to turn it into an Italian-inspired soup-and-salad meal, it pairs beautifully with light, fresh salads, like this Summer Zucchini Salad, this Copycat Olive Garden Salad, or this Caprese Salad.

Storing & Freezing

Storing: To store leftover ravioli sausage soup, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. 

Freezing: If you want to freeze this soup, it’s best done without the ravioli and spinach. Instead, pour the broth, sausage, and vegetable mixture into a freezer-safe container, and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge, then reheat it on the stove, adding the fresh ravioli and spinach toward the end.

More Italian-Inspired Soup Recipes You’ll Love

• Italian Artichoke Soup with Chicken
• Creamy Instant Pot Tortellini Soup
• Gluten-Free Lasagna Soup
• Spicy Gazpacho Soup

If you love this easy ravioli and sausage soup recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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Italian Sausage and Ravioli soup

A hearty and delicious recipe for Italian Sausage Soup made with Italian sausage, fresh ravioli pasta, vegetables, and seasonings.

4.78 from 27 votes

Print Pin Rate

Course: Main Course

Cuisine: Soup

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 482kcal

Author: Amee

Ingredients

• ▢ 3 links of sweet Italian sausage casings removed (you'll need 1 lb of ground Italian sausage if not using links)
• ▢ 1 tbsp extra virgin olive oil
• ▢ 1 cup of chopped onion
• ▢ 2-3 garlic cloves minced
• ▢ 64 oz beef broth ( 2 cartons)
• ▢ 1 cup red wine *see notes
• ▢ 14.5 oz can diced tomatoes do not drain
• ▢ 8 oz can tomato sauce
• ▢ 3 shredded carrots
• ▢ 2 zucchini cut into small chunks
• ▢ 1 bell pepper diced
• ▢ 1 tbsp sugar
• ▢ 1 tsp dried basil or 4 large basil leaves finely chopped
• ▢ ½ tsp dried oregano
• ▢ 1 tsp salt
• ▢ 1 tsp fresh ground pepper
• ▢ 9 oz container of Buitoni four-cheese ravioli in the refrigerator pasta section of your grocery store
• ▢ 1 cup fresh spinach leaves stems removed
• ▢ fresh grated Parmesan cheese for topping

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Instructions

• Brown sausage in a large pot ( I love my enameled cast iron dutch oven for this-it is great for soups and braising foods.)
• Remove sausage from pot and set aside.
• Add olive oil to pan and saute onion and garlic until tender but not browned.
• Add beef broth, wine, tomatoes, tomato sauce, carrots, zucchini, bell pepper, sugar, basil, oregano, salt, pepper, and cooked sausage.
• Boil then reduce to simmer (low heat) for 40 minutes.
• Stir in ravioli and simmer for another 10-15 minutes.
• Stir in spinach and cook until just wilted.
• Turn off heat and ladle into bowls.
• Top with freshly grated Parmesan cheese.

Notes

• Don’t rush browning the sausage. The key is letting it develop a deep golden-brown color before removing it from the pot because those flavorful caramelized bits left behind (fond) will dissolve into the broth later. 
• Go easy on the aromatics. When sautéing the onion and garlic, keep the heat at medium to avoid overcooking the garlic and making it bitter. The goal here is soft, translucent, and fragrant – not browned. 
• Deglaze like the pros. After adding the broth and wine, don’t forget to scrape the bottom of the pot with a wooden spoon to release all that fond. This simple move gives the soup a richer, more restaurant-quality taste.
• Don’t overcook the ravioli! Fresh ravioli can go from perfectly tender to mushy very quickly. Simmer just until they’re cooked through and pillowy.
• Red wine tip & swap. A quick rule of thumb: always cook with a wine you actually enjoy drinking. If you prefer not to cook with wine, substitute additional beef broth with a small splash of balsamic vinegar for acidity.

Nutrition

Calories: 482kcal | Carbohydrates: 35g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 2495mg | Potassium: 984mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6565IU | Vitamin C: 53mg | Calcium: 108mg | Iron: 8mg

Tried this recipe?Mention @ameessavorydish or tag #ameessavorydish!

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!

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