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One Pot Sausage Ravioli Soup Recipe

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3.9 from 31 reviews

This One Pot Sausage Ravioli Soup is a hearty and comforting Italian-inspired dish combining savory mild Italian sausage, cheese-filled raviolis, aromatic herbs, and a creamy tomato broth. Featuring a blend of seasonings and a rich, velvety texture from heavy cream and Pecorino Romano, this soup is perfect for a satisfying main course that comes together in one pot for easy cleanup and a deliciously wholesome meal.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Sausage and Base

  • 5 mild Italian sausage links
  • 5 tbsp olive oil
  • 2 heaping tbsp Better Than Bouillon roasted chicken base

Vegetables and Aromatics

  • 10 garlic cloves, chopped
  • 1 large white onion, chopped

Seasonings

  • 2 tsp dried basil
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes
  • Salt & pepper to taste

Liquids and Tomato

  • 2 tbsp tomato paste
  • 4 cups water
  • ½ cup water (for crushed tomato can)
  • 28 oz can crushed tomatoes
  • 2 cups heavy cream

Cheeses and Herbs

  • 1 lb frozen cheese raviolis
  • 1 oz hunk of Pecorino Romano
  • ⅛ cup fresh parsley, chopped
  • 8 basil leaves, ripped
  • Fresh mozzarella, for garnish

Instructions

  1. Prepare the sausage: Remove the casings from the 5 mild Italian sausage links. In a large pot, heat 5 tablespoons of olive oil over medium-high heat. Add the sausage and brown for about a minute, then use a meat masher or wooden spoon to break the sausage into smaller pieces. Sauté for a few minutes until evenly browned.
  2. Sauté aromatics and seasonings: Add the chopped garlic (10 cloves), chopped white onion (1 large), 2 teaspoons dried basil, 2 teaspoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoon crushed red pepper flakes, and salt & pepper to taste to the pot. Cook together on medium heat for 5-7 minutes until the sausage is browned and the onions and garlic are translucent and fragrant.
  3. Add flavor base: Stir in 2 heaping tablespoons of Better Than Bouillon roasted chicken base and 2 tablespoons tomato paste. Cook for 1-2 minutes to brown and develop flavor.
  4. Add liquids and bring to boil: Pour in 4 cups of water, stir well, and bring the mixture to a boil over high heat.
  5. Add crushed tomatoes with additional water: Add the 28 oz can of crushed tomatoes, then fill the can with ½ cup water and add that liquid to the pot as well. Stir and bring the soup back to a boil.
  6. Add cheese and cream: Add a 1-ounce hunk of Pecorino Romano cheese and 2 cups heavy cream. Adjust salt and pepper as needed. Bring the soup back up to a boil.
  7. Add raviolis and fresh herbs: Add 1 pound of frozen cheese raviolis, 8 ripped basil leaves, and ⅛ cup chopped fresh parsley to the boiling soup. Stir gently and cook the raviolis for 4-5 minutes until tender and heated through.
  8. Garnish and serve: Ladle the soup into bowls and garnish with fresh mozzarella and additional fresh parsley. Serve hot and enjoy your flavorful one-pot meal!

Notes

  • If the sausage, onions, garlic, and seasonings look dry during sautéing, drizzle in some additional olive oil to keep the mixture moist and flavorful.
  • The dish relies on the cheese inside the raviolis, so no extra ricotta balls are needed as in some similar recipes.
  • Using a good quality chicken base and Pecorino Romano enhances the savory depth of the soup.
  • This soup freezes well; store leftovers in an airtight container and reheat gently on the stovetop.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/one-pot-sausage-ravioli-soup-recipe/