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.
Ingredients
- 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
Tried this recipe?Let me know how it was!