Ingredients
Scale
- 1 lb Italian sausage (mild or hot), casings removed
- 1 package (about 9–12 oz) fresh ravioli pasta (cheese or spinach)
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 2 cups fresh spinach or kale, roughly chopped
- 1/4 cup grated Parmesan cheese, optional for serving
Instructions
- Heat a large pot over medium heat, add the sausage, and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add the chopped onion, carrot, and celery to the pot. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Add the diced tomatoes (with juices) and chicken broth. Stir, scraping any browned bits from the bottom of the pot.
- Bring to a gentle simmer and cook for 8–10 minutes so flavors meld.
- Add the fresh ravioli to the simmering soup and cook according to package directions (usually 3–5 minutes) until tender.
- Add the spinach or kale and cook for 1–2 minutes until wilted and bright.
- Taste and adjust salt and pepper. Ladle into bowls and sprinkle with Parmesan if using.
Notes
Use fresh ravioli for the best texture; avoid overcooking. For a creamier soup, stir in a splash of half-and-half or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian