This tasty ravioli soup combines pork sausage, onion, sweet red bell pepper, spinach, and cheese ravioli in a tasty beef and tomato broth. It is topped with a sprinkling of melted mozzarella and Parmesan cheese.
You will love every spoonful of this delicious soup! Serve with rocket salad, baguettes with sweet cream butter, or a batch of garlic knots.
This tasty soup is back for an encore performance! It’s a reader favorite and a personal favorite of mine. Warm up with this hearty and easy ravioli soup recipe. Made with store-bought ravioli and simple ingredients, it’s perfect for a quick and delicious weeknight meal.
What You’ll Need
- Pork sausage: I use Jimmy Dean’s natural pork sausage, but Italian sausage works well, too.
- Onion: sweet yellow
- Bell pepper: sweet red bell pepper works best
- Garlic: fresh, of course
- Spinach: I use fresh baby spinach
- Seasonings: Italian seasoning, salt, and freshly ground black pepper
- Tomato sauce
- Broth: beef or chicken, preferably low-sodium
- Ravioli: frozen or fresh cheese ravioli
- Cheese: mozzarella and Parmesan cheese
How to Make Ravioli Soup
I am going to give you the nutshell version. Down below, you will find the full recipe card with ingredients and step-by-step instructions.
Brown the sausage. About halfway through the browning process, add the onion and bell pepper. Cook until the sausage is browned and the onions are soft. Reduce the heat and add the garlic and Italian seasoning. Cook for about a minute. Add the tomato sauce and beef broth and bring it to a boil, then reduce and simmer for a few minutes.
Now add the cheese ravioli to the pot and simmer until tender. Add the spinach and simmer until wilted. Ladle the soup into broiler-safe bowls and top with a little mozzarella cheese. Place the bowls on a baking sheet and place the baking sheet under the broiler for 1-2 minutes. Sprinkle with Parmesan cheese.
Preparation Tips
- You can substitute ground turkey, ground beef, or ground pork for the pork sausage.
- Use frozen or refrigerated fresh ravioli.
- If you know you will be reserving part of this recipe, remove that portion before adding the ravioli. When reheating on the stovetop, add the ravioli. This will ensure that they do not become overcooked.
Frequently Asked Questions
Use broiler-proof bowls and place those bowls on an old baking sheet with a rim. Place them under the broiler on low and keep an eye on them.
Store leftovers in the fridge for up to 3 days. Reheat on the stovetop over low heat or the microwave at reduced power.
To freeze, cool to room temperature, then pour into a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.
What to Serve with Ravioli Soup
You don’t need to offer much with this soup as it has all the major food groups, but sometimes I serve it with French baguettes or garlic knots. If nothing else, an adult beverage, such as a pineapple margarita, tequila sunrise, or spiked Italian cream soda, is always fun with this.
Ravioli Soup Recipe
Ingredients
- 1 lb pork sausage or Italian sausage
- 1 medium onion finely chopped
- 1 red bell pepper
- 3 cloves garlic minced
- 1 1/2 teaspoon Italian seasoning
- 1 15-ounce can tomato sauce
- 4 cups low-sodium beef broth
- 10 ounces frozen cheese ravioli half of a 20 ounce box
- 10 ounces baby spinach
- salt to taste
- freshly ground black pepper to taste
- 1 cup shredded mozzarella low moisture
- 2 tablespoons grated Parmesan
Instructions
- In a large pot or Dutch oven, brown the sausage over medium heat. When it is about halfway browned, add the onion and red bell pepper. Cook until the sausage is browned and onion and red bell pepper are soft.
- Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring.
- Add the tomato sauce and beef broth. Bring the mixture to a boil. Reduce the heat to low and simmer for 5-7 minutes.
- Add the frozen cheese ravioli and simmer for 5 minutes. Add the spinach and simmer until wilted while stirring gently.
- Ladle the soup into broiler safe bowls and top with a little mozzarella cheese. Place the bowls on a baking sheet and place the baking sheet under the broiler for 1-2 minutes or until the cheese is melted and very lightly browned. Sprinkle with Parmesan cheese.
Notes
- Use broiler proof bowls and place those bowls on an old baking sheet with a rim. Place them under the broiler on low and keep an eye on them.
- Store in the fridge for up to 3 days. Reheat on the stovetop over low heat or the microwave at reduced power.
- To freeze, cool to room temperature, then pour into a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or the microwave at reduced power.
Cat post
Delicious and quick. Family loved this soup
Beth Pierce
Thank you!
Wayne
Thanks for the great soup recipe. It is one of our favorites and one we make often. It is easy, dependable, and delicious!
Beth Pierce
Glad that you like it, Wayne!
Fransic verso
My aunt was asking me for new soup recommendations and said no idea hahah. This is new one to me and surely she would like to know about it too. Adding it to the list to try it. Thank you for sharing!
Richard L
I love this soup. I think that I have made it three times already. Thanks for the great recipe.
Melanie
This was a delicious and filling soup with a wide range of flavors. My son loved it and he is a picky eater. Thanks, Beth for a great recipe.
Beth Pierce
My pleasure, Melanie!
Mary
I have made a similar soup with tortellini. This sounds delicious, both very flavorful and filling.
Renata
I never had a soup with spinach or ravioli in it till now! What a geat recipe, we loved every spoonful.
Beth Pierce
Thank you, Renata! I am so glad that you liked it!
pedja
This ravioli soup recipe is a delicious, easy-to-make dish perfect for a cozy night in or a quick weeknight meal, with customizable options like adding a bay leaf and cumin for extra flavor—thanks for sharing!
Ramil H
This was perfect for a cozy family dinner. It was so tasty and comforting with the ravioli, sausage and beef broth, simmered together. Thanks for a great recipe!
Beth Pierce
My pleasure, Ramil!