As soon as the temperatures drop, I turn to this Sausage Ravioli Soup for an easy, one-pot dinner that’s so hearty and always delivers on flavor! Italian sausage simmers low and slow with fennel, kale, and cheesy ravioli in a creamy broth that gives zuppa toscana vibes! The prep is minimal and it can be on the table in under 45 minutes, making it ideal for busy weeknights.
Table of Contents
My New Favorite One-Pot Soup Recipe
I’m so excited for the 4th Annual So Much Food Soup Week! This week, I’ll be sharing brand new soup recipes to keep you cozy all fall and winter long.
Kicking things off with this really incredible sausage and ravioli soup recipe! If you’re a zuppa toscana lover, you’re going to absolutely love this soup. It’s rich and hearty and perfect for those cold nights when you want to curl up with some crusty bread and some steaming hot soup.
I like to use small ravioli (or raviolini) for this soup, but you can easily swap in tortellini or your favorite cooked pasta that isn’t filled. This soup comes together in no time at all and is so easy to customize with your favorite filled pasta and whatever veggies you have on hand.
Helpful Cooking Tools
Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Ravioli. I like to use fresh or frozen mini ravioli so that they don’t overwhelm the soup. You could also swap in tortellini. If you use dried ravioli, they will take longer to cook.
- Italian sausage. You can use hot italian sausage for a bit more heat.
- Kale. Make sure to use lacinato (sometimes called Italian or dino kale) as it has the best flavor. You could also swap in baby spinach.
- Bacon. The bacon adds a rich smoky flavor, but it is optional and can be omitted. You could even swap in diced pancetta.
- Veggies. I like to use onion, carrot, and fennel here. They’re hearty and stand up well in the soup.
- Fresh and dried herbs. Fresh basil is amazing here, but the dried basil and oregano add a nice depth of flavor.
- Chicken stock. I like using homemade, which I always have in my freezer, but store bought works fine too.
- Heavy cream. This adds richness to the finished soup and gives those real zuppa toscana vibes and texture!
How to Make Sausage Ravioli Soup
- Saute the bacon and italian sausage. Start by cooking the bacon until it’s crispy–low and slow is best here! Then, remove all but 1 tablespoon of the bacon fat and use that to cook the italian sausage. This is the best way to really build layers of big flavors!
- Saute the veggies with the sausage. After the meat is cooked through, add in the fennel, onion, and carrot and cook until the veggies are starting to soften. This is a good time to add in the crushed red pepper flakes and dried herbs so they can really start to bloom.
- Simmer the ravioli in the soup. Next, you’ll add in the chicken stock and bring things to a quick simmer. Add the ravioli, cover, and simmer until the pasta is cooked through. This only takes about 5 minutes!
- Finish the soup. Finally, stir in the kale, cream, and basil and simmer for a few minutes. Be sure to season everything to taste with salt and pepper!
Jenny’s Tip: I always use the fresh ravioli or tortellini found in the refrigerator section because they have the best texture and cook up quickly! Make sure to look for small ravioli so that they don’t overwhelm the soup.
What to Serve with Sausage Ravioli Soup
I am a true soup and salad girlie, so if I was planning to serve anything with this sausage ravioli soup, it would be my little gem caesar salad. The combination of a caesar salad and soup is so classic! I’m also obsessed with my fattoush salad which is so simple and fresh and pairs really well with a richer soup.
I also love having fresh bread to dip into the broth of my soup, so my no-knead focaccia is perfect!
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Cozy Fall Soup Recipes to Try
Pierogi Soup
Italian Wedding Soup
Creamy Gnocchi Soup
Lasagna Soup
Chicken and Dumpling Soup
Creamy Loaded Cauliflower Soup
This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Sausage Ravioli Soup
Ingredients
- 1 tablespoon olive oil
- 3 strips bacon, diced
- 1 lb ground italian sausage
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 fennel bulb, cored and diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 8 cups chicken stock, homemade is best
- 20 oz small cheese ravioli
- 1 bunch lacinato kale
- ½ cup heavy cream
- 1 cup fresh basil leaves
- finely grated parmesan, for serving
- Salt and pepper to taste
Instructions
- Prep the kale. Use a sharp knife or your hands to strip the kale leaves from the stems. The stems are woody and don’t break down very well. Roughly chop the kale into bite sized pieces and transfer to a bowl. Sprinkle the kale with a small amount of kosher salt and use your hands to massage the pieces until they’re tender. Set aside.
- Crisp up the bacon. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the bacon and cook for 6-8 minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl and discard all but 1 tablespoon of bacon fat (or save for another application!).
- Cook the sausage and veggies. Lower the heat slightly and add the italian sausage. Use a wooden spoon to break the sausage up as it cooks and cook until browned. Once the sausage is cooked, add the onions, carrots, and fennel to the pot and saute for 5-6 minutes, until the vegetables are soft. Stir in the dried oregano, basil, red pepper flakes, and garlic and cook for another minute.
- Simmer the soup. Pour in the chicken stock and bring to a gentle simmer for 10 minutes. Stir in the ravioli and bacon and cover. Simmer for 3-4 minutes, then pour in the heavy cream and add the chopped kale and basil leaves. Simmer for another 2-3 minutes, until the kale is tender. Stir well and season to taste with salt and pepper.
- Ladle the soup into bowls and top with parmesan, basil, and a drizzle of olive oil.
Nutrition
You might also like...
-
Sauces, Salsas & Marinades Dad’s Sunday Sauce Recipe
-
Soups & Stews Creamy Gnocchi Soup
-
Soups & Stews Italian Wedding Soup
Rate & Review This Recipe
Delicious. I was skeptical because of a missing instruction (when to add the carrots) but all in all it wasn’t a critical oversight. The soup is absolutely flavorful and full of fresh ingredients. I’m pinning it, printing it and sharing it.
Hi Latrina! Thanks for catching that! My recipes often go through multiple rounds of testing and adding carrots to the recipe was a later iteration that I did not add to the instructions, so sorry about that oversight. It’s added with the onions and fennel and the recipe is fixed now. Happy you enjoyed it regardless!