Ravioli Soup

A play on penne alla vodka and classic tortellini soup, this tomato-based ravioli soup studded with sweet Italian sausage, crisp carrots and tender cheese ravioli is a meal every single person in my family will inhale in a heartbeat.

Course Soup

Cuisine American

Keyword ravioli soup, sausage soup, tomato soup

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 603kcal

Author Nicole

Cost $15

Equipment

1 large pot

Ingredients

1 lb ground sweet italian sausage
1/2 large onion, diced
1 cup diced carrot
1/2 tsp salt
3/4 cup vodka
16 oz tomato sauce
32 oz chicken broth
1/4 cup water in the can to get all tomato sauce out
1 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1 parmigiano reggiano rind
10 oz four cheese ravioli
3 cups baby spinach
1/2 cup heavy cream
parmigiano reggiano for garnish

Instructions

Heat a large pot to a medium-high heat. When the skillet is hot, add the sausage. Use a wooden spoon to break up the meat. Cook over a medium-high heat until the sausage is brown and cooked through.
Add the diced onion, carrot and 1/2 teaspoon salt. Toss to coat in the residual oil of the sausage. Turn the heat down to medium and saute the carrot and onion with the sausage until it begins to soften, about 4-5 minutes.
Add the vodka. Bring to a boil and reduce to a simmer. Simmer until the vodka has reduced by half. Add the tomato sauce, chicken broth, oregano, garlic powder, remaining 1/2 teaspoon salt, and parmesan cheese rind to the sausage and vegetable mixture. Add 1/4 cup water to the tomato sauce can. Stir it around to get all the tomato sauce out of the can. Add to the soup. Bring to a boil and reduce to a simmer. Cover and simmer for 15-20 minutes. I sometimes like to simmer it even longer so the parmesan cheese rind melts into the soup really well. But 15-20 minutes works if you don't have the extra time.
After the soup has simmered, add the ravioli, spinach and cream. Simmer another 4-5 minutes until the spinach is wilted and the ravioli is tender. Season to taste with plenty of salt and pepper.
Garnish with lots of grated or shredded parmigiano reggiano.

Nutrition