Easy Italian Sausage Soup With Cheese Ravioli

READY IN: 45mins


  • 4tablespoonsolive oil
  • 1onion, diced
  • 1lbItalian sausage
  • 2garlic cloves, minced
  • 3tomatoes, diced
  • 10cupschicken broth
  • 14 teaspoonground black pepper
  • 8ounces fresh cheese ravioli
  • 1cupbaby spinach leaves
  • parmesan cheese, as needed

    Serving Size: 1 (578) g

    Servings Per Recipe:6

    Calories: 426.2

    Calories from Fat 289 g 68 %

    Total Fat 32.1 g 49 %

    Saturated Fat 9.2 g 46 %

    Cholesterol 43.1 mg 14 %

    Sodium 2165.8 mg 90 %

    Total Carbohydrate9.4 g 3 %

    Dietary Fiber 1.3 g 5 %

    Sugars 4.3 g 17 %

    Protein 23.6 g 47 %


  • In a large soup pot put the olive oil and onion.Stir-fry over medium heat for 6-7 minutes.
  • If the sausage is in casings, remove the casings. Add the sausage to the diced onion and break up the meat into small pieces, cooking until browned.
  • Add the minced garlic and cook one minute.
  • Add the diced tomatoes and cook, stirring frequently for 3 minutes.
  • Add the chicken broth and black pepper.Bring the liquid to a boil, reduce heat and cook for about 15 minutes.
  • Add the cheese ravioli and cook until just tender, no more than 3 minutes.
  • Turn off heat and add the spinach leaves.
  • Serve the Parmesan cheese as a garnish.
  • Notes: 1. Substitute the fresh tomatoes with canned diced, canned crushed, or even tomato sauce. 2. If you don’t like spinach, you may use carrots and peas or other desired vegetables, or omit entirely. 3. If you don’t have cheese ravioli, use regular dried pasta, just cook it longer. Orzo pasta works great.
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