This Italian Sausage and Ravioli Soup is such a simple soup to make. It is ready in about 30 minutes, which makes it perfect for a busy evening when you want something hearty and cozy on the table quickly!
What Makes This Italian Soup So Good?
When the weather cools, this is the kind of soup you need to warm you up.
As noted above, it is really simple and quick to make. This is the perfect meal for a busy weeknight or even a weekend when you want something simple.
It is a hearty soup. Even though it is simple to make, it is also filling. The combo of the sausage and ravioli makes this a soup that will fill you up.
The combination of flavors is so good! I always love sausage and pasta together, but this also has tons of veggies as well!
It is creamy, which I love. I added in the evaporated milk for creaminess. It makes it so cozy!
- Italian Ground Sausage- I used hot, but you can use whatever type you like.
- Italian Seasoning
- Salt and pepper
- Crushed red pepper
- Spinach or other greens
- Evaporated milk
How To Make The Sausage and Ravioli Soup
- Brown your sausage with the onions, celery, carrots, and garlic.
- Next add in your water and spices. Boil
- Add in the other veggies and cook until it is tender.
- Last, add in the ravioli . Cook for just a few minutes.
- Pour in the evaporated milk and remove from heat.
- That is it. It is ready to serve!
Notes About Making The Soup
Probably the most important is not to overcook the ravioli. It cooks within just a few minutes. I am telling you, this is a fast soup! If you overcook, it will just get mushy and fall apart.
I like to cook sausage, onions, carrots, celery, and onions all together. This saves time, and the veggies will take on that yummy sausage flavor!
You can use any type of Italian sausage you like. I prefer hot, but if you like it milder, then use that.
I prefer using a thick bottom pan when making soups. This Lodge Enamel Dutch Oven is always my go-to!
Other Variations You Can Use With This Soup
You can easily sub out the filled ravioli for something else. I used a simple cheese ravioli, but let’s talk about some other options.
There is a lot of filled ravioli out there and almost all will be good with this soup- chicken, seafood, other cheese, etc.
How about a different shaped pasta? Tortellini is also a shape that is common in soups. There are many different fillings for tortellini as well.
I used pork sausage, but chicken sausage or turkey is also really good and lower in calories.
What Is The Difference Between Italian Sausage and Regular Sausage?
I love the flavor of Italian sausage! For me, they generally have the perfect blend of herbs and spices. Maybe you are wondering what the difference is between regular and Italian?
“Regular” sausage is just ground pork. Breakfast sausage will be seasoned with garlic, sage, salt, and pepper. The flavor is milder.
When we are talking about ground Italian sausage, like I used here, the spices are different. Fennel, garlic, thyme, basil, oregano, crushed red pepper flakes, etc. take the center stage.
You can always make your own if you are feeling up to it! I don’t have a recipe on the site, but you can certainly find them easy enough!
If you cannot find ground Italian sausage, you can always use links and simply cut back the casing.
The reason I love using Italian sausage so much is so much of the seasoning I would normally have to add into the soup is already there! It means less work in the end.
The Finished Italian Sausage and Ravioli Soup
Here is the finished soup. It is cozy, hearty, and so delicious you will want to come back for more!
We served our soup with pita and a little bit of parmesan sprinkled on top. Perfection in simplicity!
Or, just serve it on its own. It really is that good!
FAQ Italian Sausage And Ravioli Soup
You can! If you are looking for simplicity, go with meat that is easier to cook. You can use link Italian sausage, just cut it into 1/2 inch pieces. You can also use rotisserie chicken too. If you use the chicken, add in 2 tablespoons oil, and cook your onions, celery, and carrots in it. Add in the chicken with the zucchini and mushrooms. It won’t take long to cook.
You don’t. You can use any type of pasta you want. Just know that if you are using dried pasta, just know that it takes a little longer to cook, most of them take at least 7-12 minutes to cook. You can generally go off cooking instructions on the packages for times.
If you are looking for other options, let me share a few. Any type of pumpkin or winter squash is really good. You can also use brussel sprouts, cabbage, etc. As far as greens go, I used spinach, but you can also use kale, turnip greens, etc.
Well, yes and no. Let me explain. This soup is delicious the day after. However, the ravioli gets a little mushy when it is reheated. I don’t like that. What I would recommend is if you want to use this as meal prep, make everything ahead of time, minus the ravioli. When you are ready to eat, simply add in the ravioli and cook. I know it takes a little longer, but not 10 minutes.
Bread and Roll Recipes
- Honey Oatmeal Bread
- Multigrain Bread
- Parker House Rolls
- Garlic herb Rolls
- Jalapeno Cheddar Cornbread
- Green Onion and Cheddar Biscuits
Italian Sausage and Ravioli Soup
- 1 pound hot Italian sausage you can use mild too if you prefer.
- 1 cup onions chopped
- 1 cup celery chopped
- 1 cup carrots diced
- 3 tablespoons minced garlic
- 2 quarts water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt this is a variable, you will taste towards the end and decide if more is needed.
- 1 teaspoon black pepper
- 1-2 teaspoons crushed red pepper optional, but we love the kick!
- 4 cups spinach or kale
- 3 cups sliced mushrooms
- 2 cups zucchini sliced
- 1 package ravioli or tortellini We use the family size cheese ravioli, but use ravioli or tortellini of choice.
- 1 15 ounce can evaporated milk
- Heat large pot or enameled Dutch oven over medium heat until it is hot. Add in your sausage, onions, celery, carrots, and garlic. Cook, stirring to break up until the sausage is no longer pink. Add in water, Italian seasoning, salt, black pepper, and crushed red pepper if you are using to pan. Turn heat to high and bring to a boil, stirring occasionally. Allow to boil for about 7-10 minutes. Add in mushrooms, spinach, and zucchini. Allow to continue to boil another 5-10 minutes. Taste for seasoning and adjust as needed.Add in ravioli and cook another 3-5 minutes. Remove from heat and add in your can of evaporated milk. The soup is ready to serve!!We love it with some type of bread (of course we are carb lovers). A hearty whole grain is perfect, or ciabatta, french bread, or even pita like we served it with here. This soup is best the day it is made, but can also be reheated. Just know the pasta will not hold well with the reheating. My hubby didn't mind that though, and he enjoyed it the day after!Now, sit back and enjoy. You deserve it!