Italian Sausage and Ravioli Soup Recipe
This hearty Italian Sausage and Ravioli Soup combines spicy Italian sausage, fresh vegetables, and cheese-filled ravioli in a flavorful broth enriched with Italian seasoning and a touch of evaporated milk. Perfect for a comforting weeknight meal, this soup is easy to prepare in about 30 minutes and serves six, bringing a satisfying blend of spicy, savory, and creamy flavors to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat and Dairy
- 1 pound hot Italian sausage (or mild, if preferred)
- 1 15-ounce can evaporated milk
Vegetables
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, diced
- 3 tablespoons minced garlic
- 4 cups spinach or kale
- 3 cups sliced mushrooms
- 2 cups zucchini, sliced
Liquids and Seasonings
- 2 quarts water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1-2 teaspoons crushed red pepper (optional, for heat)
Pasta
- 1 package ravioli or tortellini (family size cheese ravioli recommended)
Instructions
- Preheat the pot: Heat a large pot or enameled Dutch oven over medium heat until hot to start cooking the sausage and vegetables.
- Cook sausage and aromatics: Add the sausage, onions, celery, carrots, and garlic to the pot. Stir and break up the sausage as it cooks until the meat is no longer pink and the vegetables have softened.
- Add liquids and seasonings: Pour in 2 quarts of water along with Italian seasoning, salt, black pepper, and optional crushed red pepper. Increase the heat to high and bring the mixture to a boil, stirring occasionally. Let it boil for 7-10 minutes to develop the flavors.
- Incorporate vegetables: Add mushrooms, spinach (or kale), and zucchini to the boiling soup. Continue boiling for another 5-10 minutes until the vegetables are tender. Taste and adjust seasoning as needed.
- Cook the pasta: Add the ravioli or tortellini to the soup and cook for an additional 3-5 minutes, until the pasta is tender but not falling apart.
- Finish with evaporated milk: Remove the soup from heat and stir in the can of evaporated milk, which adds a subtle creaminess without overpowering the broth.
- Serve: Ladle the soup into bowls and serve immediately for best flavor and texture.
- Optional side: Enjoy with hearty whole grain bread, ciabatta, French bread, or pita to complement the meal.
- Storing and reheating: The soup is best eaten fresh but can be reheated the next day. Note the pasta might soften further upon reheating.
- Relax and enjoy: Sit back and savor your comforting, flavorful Italian Sausage and Ravioli Soup!
Notes
- The level of salt and crushed red pepper can be adjusted to suit personal taste preferences.
- Using mild Italian sausage will reduce the spice level if desired.
- Spinach or kale can be substituted depending on availability or preference.
- For a thicker soup, reduce the water slightly or add less evaporated milk.
- Serve with crusty bread to soak up the flavorful broth.
- Leftovers are best reheated gently to avoid overcooking the pasta.
- This soup is a complete meal with protein, vegetables, and carbs in one pot.
