Italian Sausage and Ravioli soup

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

Course Main Course

Cuisine Soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 482kcal

Author Amee

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

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.

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.