I make this Creamy Sausage, Kale, & Ravioli Soup A LOT. It’s one of our dinner go-to’s & there are quite a few reasons for it. It’s super simple, it’s fairly quick to make, and most importantly…it’s Frickin’ Delicious. Who can resist a soup filled to the brim with sausage, cheesy ravioli, cream, fresh vegetables, and Parmesan? I certainly can’t, and I’m willing to bet you wont be able to either.
- Servings– 8 (2 cups each)
- Total Time-30 minutes
Creamy Ravioli Soup Ingredients:
- Ground Sausage– spicy country sausage is a great option.
- Refrigerated Ravioli– we like to use either cheese or mushroom ravioli.
- Diced Yellow Onion
- Diced Carrot
- Minced Garlic
- Minced Shallot
- Chicken Broth
- Flour
- Kale
- Cream– I like to use half & half which is a mixture of milk and cream. It’s creamy with great flavor, but has less calories and fat than heavy cream. Cream is also less likely to curdle when put to heat, making it great for soups.
- Pesto– for a bit of herby tang.
- Butter- salted or unsalted
- Salt & Pepper
Equipment Needed:
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How to Make Creamy Ravioli Soup:
- Brown Sausage & Cook Vegetables– In a large soup pot, add a touch of oil and brown ground sausage over medium heat. Transfer sausage to a paper towel lined plate to drain. In the same pot, melt butter. Add diced onion, diced carrot, and minced shallot and cook in butter for 2-3 minutes. Then add minced garlic and continue cooking 1-2 minutes.
- Add Flour & Broth- Stir flour in to vegetable mixture. Slowly add one cup of chicken broth and stir well making sure there are no lumps of flour. Stir in remaining broth and turn heat to high. Bring to a boil and simmer for 5 minutes, stirring occasionally.
- Cook Ravioli– Add ravioli to pot and turn heat down to medium low. Simmer for 2-3 minutes. (Refrigerated ravioli generally doesn’t need much time)
- Finish– Add in chopped kale, browned sausage, and pesto. Stir well to combine and simmer for 2 minutes. Stir in half & half, salt, and pepper. Continue simmering for 2 minutes until everything is warmed through. Add a few scoops to a bowl and top with lots of Parmesan cheese!
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Creamy Sausage, Kale, & Ravioli Soup
This Creamy Sausage, Kale, & Ravioli Soup is filled with sausage, cheesy ravioli, cream, fresh vegetables, and Parmesan and only takes 30 minutes.
Equipment
- Large Soup Pot
- Ladle
- Knife
- Cutting Board
Ingredients
- 1 lb ground sausage we love a spicy variety
- 1 onion diced
- 1 cup carrots diced
- 2 tbsp minced garlic
- 1 large shallot minced
- 8 cups chicken broth
- 1/4 cup flour
- 18 oz refrigerated ravioli we like 4 cheese or mushroom
- 1 bunch kale destemed and chopped
- 2 cups half and half
- 2 tbsp pesto
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
Instructions
- Brown Sausage & Cook Vegetables– In a large soup pot, add a touch of oil and brown ground sausage over medium heat. Transfer sausage to a paper towel lined plate to drain. In the same pot, melt butter. Add diced onion, diced carrot, and minced shallot and cook in butter for 2-3 minutes. Then add minced garlic and continue cooking 1-2 minutes.
- Add Flour & Broth- Stir flour in to vegetable mixture. Slowly add one cup of chicken broth and stir well making sure there are no lumps of flour. Stir in remaining broth and turn heat to high. Bring to a boil and simmer for 5 minutes, stirring occasionally.
- Cook Ravioli– Add ravioli to pot and turn heat down to medium low. Simmer for 2-3 minutes. (Refrigerated ravioli generally doesn’t need much time)
- Finish– Add in chopped kale, browned sausage, and pesto. Stir well to combine and simmer for 2 minutes. Stir in half & half, salt, and pepper. Continue simmering for 2 minutes until everything is warmed through. Add a few scoops to a bowl and top with lots of Parmesan cheese!
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