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Italian Sausage Soup with Ravioli

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!

pot of Italian sausage soup with ravioli, fresh vegetables in a dutch oven

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!! 

bowl of italian sausage soup with napkin and spoon

Ingredients You’ll Need

  • Sweet Italian sausage
  • Extra virgin olive oil
  • Onion
  • Garlic cloves, minced
  • Beef broth
  • Red wine-I don’t recommend that you cook with a wine that you wouldn’t drink
  • Diced tomatoes- canned (do not drain)
  • Tomato sauce
  • Sugar
  • Carrots-shredded
  • Zucchini-cut into small chunks
  • Bell pepper, diced
  • Fresh spinach leaves- stems removed
  • Basil- fresh is best, but dried works here too
  • Oregano
  • Seasonings- salt and freshly ground pepper
  • Fresh four-cheese ravioli- regular or whole wheat (in the refrigerated section)
  • Parmesan cheese- freshly grated, for topping

How To Make Italian Sausage Soup with Pasta

Step 1. 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.

Step 2. Add olive oil to the pan and sauté onion and garlic until tender but not browned.

Step 3. 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.

Step 4. Stir in ravioli and simmer for another 10-15 minutes. Stir in spinach and cook until just wilted. Turn off the heat and ladle into bowls. Top with freshly grated Parmesan cheese.

Italian Sausage Soup

Serve with crusty garlic bread for dipping.

A few more favorite soups to try are chicken tortellini soup, lightened-up slow cooker potato soup, Southern ham vegetable soup, and Cajun fish soup.

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I love this hearty and flavorful Italian Sausage and Ravioli Soup soup during the cold winter months.  It's the perfect bowl of comfort food.

Italian Sausage and Ravioli soup

A hearty and delicious recipe for Italian Sausage Soup made with Italian sausage, fresh ravioli pasta, vegetables, and seasonings.
4.76 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 389kcal
Author: Amee

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
  • 1/2 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

Calories: 389kcal | Carbohydrates: 23g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 2339mg | Potassium: 986mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6560IU | Vitamin C: 53mg | Calcium: 100mg | Iron: 5mg
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Amee Livingston
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21 Comments

  1. 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

      1. Hi Debra! If you wanted to freeze it, then leave out the pasta and add that in when you thaw and reheat it. Soups containing cooked pasta don’t freeze well. The texture of the pasta when reheated isn’t great.

      1. I donโ€™t have any wine can substitute it or leave out. Sounds so delicious we having tonight. Thanks for sharing

    1. Hi Patti! Yes, it should work just fine. Follow the first two steps then add everything to the crockpot, except the spinach and pasta. Wait until about 30 minutes before it’s done and add those in so they don’t overcook. You could do 4-5 hours on high or 7-8 hours on low. If you try it, let me know how it turns out!

4.76 from 25 votes (22 ratings without comment)

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