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A hearty and delicious recipe for Italian Sausage Soup made with Italian sausage, fresh ravioli pasta, vegetables, and seasonings. I always have requests for this recipe when I serve it!
I love this hearty and flavorful Italian soup during the cold winter months. It’s the perfect bowl of comfort food. Nothing is better than a hot pot of soup and warm crusty bread on a cold winter day.
I originally got this amazing recipe from my mother-in-law, but it was prepared with tortellini pasta instead of ravioli. I have made a few changes from the original recipe to make it my own. Feel free to make substitutions to suit your taste buds. Using ravioli with a variety of complimentary fillings is a fun way to switch it up. Either way, it’s incredibly delicious!!
How To Make Italian Sausage Soup with Pasta
Ingredients You’ll Need:
- 3 links of sweet Italian sausage
- 1 tbsp extra virgin olive oil
- 1 cup chopped onion
- 2-3 garlic cloves, minced
- 2 cartons beef broth
- 1 cup red wine (I don’t recommend that you cook with a wine that you wouldn’t drink)
- 1 (14.5 oz) can diced tomatoes (do not drain)
- 8 oz can tomato sauce
- 1 tbsp sugar
- 3 shredded carrots
- 2 zucchini, cut into small chunks
- 1 bell pepper, diced
- 1 cup fresh spinach leaves, stems removed
- 1 tsp dried basil or 4 large fresh basil leaves, finely chopped
- ½ tsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 (9 oz) container Buitoni (regular or whole wheat) four-cheese ravioli, in the refrigerated section
- freshly grated Parmesan cheese for topping
Serve with crusty garlic bread for dipping.
A few more favorite soups to try are lightened-up slow cooker potato soup, Southern ham vegetable soup, and Cajun fish soup.
Italian Sausage and Ravioli soup
Ingredients
- 3 links of sweet Italian sausage casings removed
- 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 never use a wine in your cooking that you wouldn't drink-make it a good one
- 14.5 oz can diced tomatoes do not drain
- 8 oz can tomato sauce
- 1 tbsp sugar
- 3 shredded carrots
- 2 zucchini cut into small chunks
- 1 bell pepper diced
- 1 cup fresh spinach leaves stems removed
- 1 tsp dried basil or 4 large basil leaves finely chopped
- ½ tsp dried oregano
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 container of Buitoni four-cheese ravioli in the refrigerator pasta section of your grocery store
- fresh grated Parmesan cheese for topping
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, sugar, tomatoes, carrots, basil, oregano, salt, pepper, tomato sauce, zucchini, bell pepper and 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.
Nutrition
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Beth
Amee, this looks AMAZING! I can’t wait to try it. 🙂
Amee
Thanks, Beth! I hope you enjoy it!
brigitt0210
This looks similar to my cheese tortellini soup. I didn’t know Buitoni made whole wheat pasta. I make mine with turkey sausage and it tastes great. This is intriguing because of the spinach and some other different ingredients. I will have to try
Teena Mary
Mouth watering !! Gotta try this delicious recipe soon 🙂
Ally
Ameeeeee! I love the flavors and the fact that you intensified them w/the wine! Yep, this is a gloomy day picker upper!! xoxo Ally
Tara
Love this soup , I love the mix of Italian sausage, basil and wine! I made this with gluten free ravioli.
Amee Livingston
Thanks Tara! Love that you used the GF ravioli!