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
Scale
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.
