If you’re craving a bowl of comfort that bursts with rich flavors and a touch of Italian charm, this Ravioli Soup with Italian Sausage, Tomatoes, Spinach, and Basil Pesto Recipe is just the ticket. It wraps tender ravioli, savory sausage, sweet roasted tomatoes, and fresh spinach in a creamy, aromatic broth that’s elevated by the bright freshness of basil pesto. This soup feels like a warm hug on a chilly day yet bright and lively enough to be a year-round favorite. Once you try it, you’ll understand why it’s one of those recipes people keep coming back to again and again.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating that perfect balance of heartiness, freshness, and creaminess in this soup. Each ingredient plays its part, whether it’s the juicy roma tomatoes adding sweetness and color or the Italian sausage lending a satisfying savory depth. Together, they create layers that make this recipe truly special.
- Chicken sweet Italian sausage (8 ounces): Provides flavorful, juicy protein with a hint of sweetness and spice that defines the soup’s character.
- Roma tomatoes (6, halved): Roasting these gives the broth a subtle sweetness and beautiful ruby color.
- Medium yellow onion (1, sliced): Adds a mellow, aromatic base flavor essential for soulful soups.
- Garlic cloves (6, smashed): Infuses the broth with a warm, savory aroma and depth.
- Chicken bone broth (4 cups): The nourishing foundation that carries all the flavors harmoniously.
- Half & half (½ cup): Brings a creamy silkiness that softens the acidity and rounds out the soup.
- Mini ravioli (9 ounces): Choose a basil pesto filled variety to add a delightful herbal punch and tender bite.
- Fresh baby spinach (6 ounces): Lends a fresh, vibrant color and mild earthiness without overpowering the soup.
- Grated Parmesan cheese (¼ cup, plus more for serving): Adds a savory umami lift that perfectly complements the creamy broth and sausage.
How to Make Ravioli Soup with Italian Sausage, Tomatoes, Spinach, and Basil Pesto Recipe
Step 1: Caramelize the Sausage
Start by heating a heavy-bottomed pot over medium-low heat and lightly oiling the surface. Add the sausage crumbled or in pieces and resist the urge to stir frequently — allow it to caramelize and develop that golden crust, which builds incredible flavor right from the start. Once browned and cooked through, remove it from the pot and set it aside to maintain the sausage’s juicy texture.
Step 2: Roast the Tomatoes, Onions, and Garlic
Place the halved roma tomatoes flesh side down directly in the same pot. Layer the sliced onion and smashed garlic on top or in the pot’s center if there’s space. Let these ingredients roast undisturbed for about 4 to 5 minutes until they begin caramelizing. This slow roasting deepens their sweetness and creates the foundation of a rich broth.
Step 3: Simmer with Chicken Broth
Pour in the chicken bone broth, reduce the heat to low, and cover the pot. Let everything simmer gently for 25 to 30 minutes so the flavors meld and the tomatoes soften beautifully. You’ll notice the broth thickening slightly and becoming wonderfully aromatic.
Step 4: Blend the Soup Base
Remove the pot from heat and stir in the half & half to add creaminess. Then, using an immersion blender, puree the soup until smooth and velvety. This step transforms the roasted ingredients into a luscious base that carries all the deliciousness evenly.
Step 5: Add Ravioli, Sausage, Spinach, and Parmesan
Return the pot to a gentle simmer. Add the mini ravioli, cooked sausage, fresh spinach, and grated Parmesan cheese. Let the soup cook until the ravioli is tender according to the package directions and the spinach has just wilted. The Parmesan melts into the broth, making it luxuriously rich while the spinach brightens every spoonful.
How to Serve Ravioli Soup with Italian Sausage, Tomatoes, Spinach, and Basil Pesto Recipe
Garnishes
Finish your bowl with a sprinkle of extra grated Parmesan and a drizzle of fresh basil pesto if you like an herbal kick. A few torn basil leaves can add a beautiful fresh aroma and a splash of vivid green for visual appeal. Crusty bread or garlic crostini make the perfect accompaniment to soak up every last drop.
Side Dishes
This soup pairs beautifully with a light salad like arugula tossed with lemon vinaigrette or a simple Caprese salad. The fresh flavors in the sides provide a contrast to the creamy, hearty soup, creating a well-rounded meal that satisfies on every level.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual crocks with a small dollop of basil pesto and a Parmesan crisp on top. You can also layer it over garlic bread slices in shallow bowls to make an open-faced ravioli soup “toast” for a fun, rustic presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh for up to 3 days. The flavors often intensify overnight, making leftovers even more delicious.
Freezing
This soup freezes well but keep in mind that ravioli can become slightly softer after thawing. To preserve the best texture, you might want to freeze the soup base and cooked sausage separately from the ravioli and spinach, adding them fresh when reheating.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to loosen it. Add fresh ravioli and spinach during reheating if you’ve stored them separately to maintain their texture and vibrancy.
FAQs
Can I use a different type of sausage?
Absolutely! While sweet Italian sausage pairs wonderfully here, you can experiment with spicy variants or even turkey sausage for a lighter version. Just adjust seasoning accordingly to balance the flavors.
What type of ravioli works best?
Mini ravioli stuffed with basil pesto or cheese are ideal because their delicate size cooks quickly and their fillings complement the soup’s flavors. Avoid large ravioli that may overpower the broth.
Is this recipe gluten-free?
Traditional ravioli contains gluten, but you can find gluten-free ravioli or make your own gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
Can I make this soup vegetarian?
You can substitute the sausage with plant-based sausage alternatives and use vegetable broth instead of chicken broth. Consider adding mushrooms for extra umami and texture.
How long does the soup keep in the fridge?
Stored in an airtight container, this soup remains delicious for about 3 days. Always smell and check before eating to ensure freshness.
Final Thoughts
This Ravioli Soup with Italian Sausage, Tomatoes, Spinach, and Basil Pesto Recipe is a true crowd-pleaser that combines rustic Italian charm with comforting, creamy goodness. It’s perfect for family dinners, meal prep, or whenever you want something soul-warming and special. I can’t wait for you to try it and see how a handful of simple ingredients can come together into something truly unforgettable.
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Ravioli Soup with Italian Sausage, Tomatoes, Spinach, and Basil Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This flavorful Ravioli Soup combines caramelized chicken Italian sausage, Roma tomatoes, and aromatic vegetables in a creamy, comforting broth. Blended to silky smoothness with half & half and enhanced with fresh spinach and Parmesan cheese, this hearty soup is perfect for a warm, satisfying meal.
Ingredients
Sausage
- 8 ounces chicken sweet Italian sausage (about 3 links, casing removed)
Vegetables
- 6 Roma tomatoes, halved
- 1 medium yellow onion (about 1 cup), sliced
- 6 garlic cloves, smashed
- 6 oz fresh baby spinach
Liquids & Dairy
- 4 cups chicken bone broth
- ½ cup half & half
Other
- 9 oz mini ravioli (Buitoni ravioletti or Basil Pesto Plin recommended)
- ¼ cup grated Parmesan cheese (plus more for serving)
Instructions
- Cook Sausage: Heat a heavy-bottomed pot over medium-low heat and spray with oil. Add the chicken Italian sausage pieces, stirring minimally to allow the sausage to caramelize. Cook until sausage is thoroughly cooked through. Remove the sausage from the pot and set aside.
- Caramelize Vegetables and Simmer: In the same pot, arrange the halved Roma tomatoes flesh side down. Layer the sliced onion and smashed garlic cloves on top or in the center if space allows. Allow the vegetables to caramelize without stirring for 4-5 minutes. Then add the chicken bone broth. Reduce the heat to low, cover, and let simmer for 25-30 minutes until the vegetables soften and the broth reduces slightly.
- Blend Soup Base: Remove the pot from heat. Add the half & half to the pot and use an immersion blender to blend the mixture until it is smooth and creamy.
- Finish Soup: Return the pot to a low simmer. Add the mini ravioli, cooked sausage, fresh baby spinach, and grated Parmesan cheese to the soup. Simmer until the ravioli is cooked through per package instructions and the soup is heated evenly. Serve warm with extra Parmesan cheese if desired.
Notes
- Use a heavy-bottomed pot to ensure even cooking and prevent burning while caramelizing ingredients.
- Be careful not to overblend; the soup should be smooth but still creamy.
- The recipe works well with other types of mini pasta or ravioli; adjust cooking times accordingly.
- For a richer flavor, use homemade chicken bone broth if possible.
- Leftovers can be refrigerated up to 3 days; reheat gently to avoid overcooking the ravioli.
