Creamy Ravioli Soup with Sausage

I make a lot of soups, but this is one of mine and Mr. Garlic's favorites. This creamy Ravioli Soup with Sausage is made with spicy ground sausage, carrots, onions, and kale in a creamy pesto broth.

Why You'll Love this Ravioli Soup with Sausage:

• It's made in one-pot, for simple cooking and clean-up.
• The soup is creamy and comforting, without feeling heavy.
• Comes together in under 30 minutes.

Key Ingredients:

• Refrigerated Ravioli: Cooked quickly in the broth. Use your favorite filling (we love mushroom!).
• Ground Sausage: Rich & savory spiced sausage. I highly recommend using a spicy variety. It goes so well with the creamy broth.
• Veggies: Onions, carrots, garlic, and kale add nutrients, color, and texture.
• The Broth: A blend of butter, flour, chicken broth, cream, and pesto. The flour thickens it every so slightly, giving it a velvety texture.

Dietary Swaps:

• Gluten-Free: Use a GF ravioli or tortellini and a GF 1:1 flour blend for the broth. Ensure all store-bought ingredients (especially chicken broth) are certified gluten-free.
• Dairy-Free: Use a dairy-free ravioli, omit the Parmesan garnish, and a dairy-free 'cream' in place of the half & half. We really like coconut milk in savory soups.
• Vegetarian: Omit the Parmesan and sausage or use vegetarian versions. Also use vegetable broth in place of chicken broth.
• Lower Fat: Use half of the butter and swap pork sausage for turkey or chicken sausage.

Recipe Variations:

• Try this soup with a different pasta or dumpling. Tortellini, gnocchi, pierogies, or even wontons.
• Add More Veggies. Diced zucchini, spinach, diced pumpkin, a can of diced tomatoes, or a can of beans are just a few options.
• Add Herbs. Such as fresh thyme, basil, or rosemary.

Tips & Notes:

• Use your favorite ravioli filling. Spinach, cheese, pumpkin, mushroom, or even sausage are all great options.
• Wash kale and remove it from the stem before adding it in the soup.
• If using a stainless steel pot, add a touch of oil before browning sausage to prevent sticking.
• Ravioli begin to float to the top when done. Check the package for approximate times.

Storage:

• Store leftover ravioli soup in the fridge in an airtight container for up to 3 days.
• Ravioli may soak up some of the broth as it sits in the fridge. Add more broth as needed when reheating.
• Reheat over medium-low heat on the stove top, stirring often until warmed through.

FAQ:

More Soup Recipes You Will Love:

• Easy Spicy Sausage and Bean Soup
• Easy Wonton Soup
• Creamy Sausage and Kale Soup
• Slow Cooker Chicken Pot Pie Soup
• Creamy Mushroom & Pearl Couscous Soup
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup

Recipe

Creamy Ravioli Soup with Sausage

I make a lot of soups, but this is one of mine and Mr. Garlic's favorites. This creamy Ravioli Soup with Sausage is made with spicy ground sausage, carrots, onions, and kale in a creamy pesto broth.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 6

Calories 410 kcal

Ingredients

  

1x2x3x

• 1 lb ground sausage spicy recommended
• 2 tablespoon butter
• 2 cups onion diced
• 1 cup carrots peeled and sliced
• 2 tablespoon minced garlic
• 8 cups chicken broth 64 oz
• ¼ cup flour
• 18 oz refrigerated ravioli cheese or mushroom
• 1 bunch kale destemmed and chopped (~4 cups)
• 2 cups half-and-half
• 2 tablespoon pesto
• Shaved Parmesan for garnish

Instructions

 

• In a large soup pot or Dutch oven over medium heat, cook sausage until browned. Transfer to a paper-towel-lined plate to drain.
• Drain most of the grease from the pot, leaving about 1 tbsp. Melt butter, add onions and carrots, and cook 4 minutes until softened. Add garlic and cook 1-2 more minutes.
• Sprinkle flour over vegetables and stir to combine. Slowly whisk in 1 cup broth, then the remaining 7 cups. Bring to a simmer and cook 5-8 minutes until carrots are tender.
• Stir in ravioli, kale, and cooked sausage. Simmer a few more minutes until ravioli are cooked and kale has wilted.
• Reduce heat to low, stir in pesto and half-and-half until warmed through. Remove from heat.
• Ladle into bowls and top with shaved Parmesan.

Notes

• Use your favorite ravioli filling. Spinach, cheese, pumpkin, mushroom, or even sausage are all great options.
• Wash kale and remove it from the stem before adding it in the soup.
• If using a stainless steel pot, add a touch of oil before browning sausage to prevent sticking.
• Ravioli begin to float to the top when done. Check the package for approximate times.
• Nutrition values are an estimate only. 

Nutrition

Calories: 410kcalCarbohydrates: 34gProtein: 24gFat: 22gSodium: 850mgFiber: 4gSugar: 5g

Keyword ravioli soup with sausage

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