Simple and Delicious Ravioli Soup

In true fall fashion, we’ve turned to soup for the season. This simple and delicious ravioli soup recipe is definitely one to put in your rotation! It combines all the goodness of cheesy ravioli, with the protein of sausage, and nutrition of vegetables for a true, one-pot meal.

When I first started cooking gluten-free to accommodate my husband’s food allergies, I never would have thought I’d make a soup like this. But I love all things pasta, so it didn’t take long to try my hand at making homemade gluten-free ravioli.

That said, my husband no longer eats much grain at all, so when I make this soup, as often as not, I find myself buying pre-made ravioli to make things quick and easy.

Why you’ll love this quick and easy ravioli soup

This soup combines the comfort food aspect of pasta, with flavors similar to lasagna, while adding micronutrients through vegetables such as spinach in a way that makes them delicious, so that even the kids will eat them.

You’ll also love how quickly it comes together to make an easy meal that you can double or triple in quantity to serve as leftovers. This makes a fantastic work or school lunch! I usually bring it cold since we have access to a microwave at our hybrid school co-op, but when we’re on a hiking trip, we heat it up and pack it in thermoses.

Either way, it holds up great, and the flavors only get better with time.

Ingredients for Ravioli Soup

• Sausage. I like to make my own sausage with our pastured pork, or just use your favorite Italian sausage.
• Onion
• Garlic
• Carrot
• Italian seasoning
• Salt
• Black pepper
• Tomato paste
• Chicken broth
• Frozen or fresh ravioli
• Spinach
• Heavy cream
• Parmesan cheese (optional)

Most of these ingredients are likely already in your pantry, which makes this soup perfect for a quick and easy meal.

As with almost all soups, you can play with the seasonings, and modify amounts of some of the ingredients to satisfy your taste preferences. I know that sometimes, I have used beef or vegetable broth instead of chicken, and kale instead of spinach, etc. It’s all about making do with what you have!

Some good substitutions or additions are: 

• Using diced or stewed tomatoes, or tomato sauce rather than tomato paste (you may want to reduce the chicken broth if you do this)
• Using your own mix of seasonings, such as oregano, thyme, and basil rather than Italian seasoning
• Subbing tortellini for the ravioli
• Adding more veggies such as mushrooms, celery, or sliced zucchini

How to make ravioli soup

1. Brown sausage and onions in a large pot (at least four quarts) over medium heat.
2. When sausage is about half done, add carrots, and continue browning and crumbling
   
   
3. When sausage is just about done, add garlic, salt, pepper, and Italian seasoning
4. Stir and sauté for about 1 minute
   
   
5. Add tomato paste and chicken broth, and stir together well
6. Add in ravioli, cover, and heat to a simmer
   
   
7. Simmer about 5 minutes, until ravioli is done through, then add spinach and cook about another minute, until spinach is wilted well
   
   
8. Stir in cream, and heat through
   
9. Serve hot, with parmesan if desired

Other serving suggestions

This soup is so good served with garlic bread! My husband prefers gluten-free cornbread with his soup, and I can’t argue with its heartiness on a chili fall night.

You also can’t beat a hot slice of buttered same day sourdough bread with this ravioli soup, and while this soup does contain leafy greens already, I like to start dinner with a salad for extra vegetables.

How to store leftovers

For leftovers, let cool completely, and store in an airtight container int he refrigerator. I like to use a widemouth quart jar, or glass storage containers.

When ready to eat, heat over the stove, adding a little water if necessary, and stirring until hot.

Or heat in microwave, 30-45 seconds at a time, stirring frequently until hot.

More soup recipes for you

• Oxtail soup
• How to can potato soup
• Sweet potato chili
• 15 bean ham soup
• Italian peasant soup

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