Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb Italian sausage, casing removed
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (about 20 oz) cheese ravioli
- ½ cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Brown the Italian sausage, breaking it up with a spoon until no pink remains (about 6–8 minutes). Drain excess fat if needed.
- Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook 30–60 seconds until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
- Add the ravioli and sun-dried tomatoes. Simmer according to ravioli package instructions until cooked through.
- Reduce heat to low and stir in the heavy cream and grated Parmesan. Heat gently—do not boil.
- Fold in the baby spinach and cook until wilted, about 1–2 minutes.
- Taste and season with salt and pepper as needed. Serve hot with chopped basil or parsley on top.
Notes
Use full-fat cream and freshly grated Parmesan for the best flavor. If using frozen ravioli, add a minute or two to the cook time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian