Description
A comforting and hearty Million Dollar Ravioli Soup featuring Italian sausage, cheese ravioli, and a creamy tomato broth enriched with Parmesan and spinach, perfect for a satisfying weeknight meal.
Ingredients
Scale
Meat & Aromatics
- 1 pound ground Italian sausage
- ½ cup diced onion
- 2 cloves minced garlic
Seasoning & Sauce
- 1 tablespoon Italian seasoning
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
Main Ingredients
- 1 (25-ounce) bag frozen cheese ravioli
- ½ cup heavy cream
- ½ cup grated parmesan cheese plus more for sprinkling
- 2 cups baby spinach
Garnish
- ricotta cheese for serving
Instructions
- Cook sausage and onions: In a large pot over medium-high heat, add the ground Italian sausage and diced onion. Cook for 7 minutes until the meat is no longer pink and the onions are softened. Stir in minced garlic and cook for an additional 1 minute.
- Add tomato paste: Stir in the tomato paste and cook for about 1 minute, allowing the flavors to deepen.
- Add liquids and seasoning: Pour in the chicken broth, crushed tomatoes, and sprinkle the Italian seasoning. Cover the pot and bring to a simmer. Then cook uncovered until the soup slightly reduces, about 10 minutes.
- Add ravioli, cream, cheese, and spinach: Stir in frozen cheese ravioli, heavy cream, grated parmesan, and baby spinach. Simmer for 2 minutes more to heat through and wilt the spinach.
- Serve soup: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and sprinkle additional parmesan cheese if desired.
Notes
- Use mild or spicy Italian sausage depending on preference.
- Fresh spinach can be substituted for baby spinach if unavailable.
- Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat gently on the stovetop, adding broth as needed to thin the soup.
- Microwave reheating should be done in short bursts, stirring between intervals.
