One Pot Sausage Ravioli Soup🍅
Last year I made my popular and viral Lasagna Soup recipe, it’s gotten nearly 25 million views over the past two years and it has made its way into my Cookbook! My Cookbook is available in hardcover, softcover(new!), and a digital version. I was the first person to add cheesy ricotta balls in my soup and it is a treat for all!
As for my One Pot Sausage Ravioli Soup, I used many of the same ingredients minus the ricotta balls because the ricotta and cheeses are already inside the raviolis. Follow my recipe exactly in order to get the most incredible taste for you and your family in a bowl of hot soup. Let’s make it!
Some of my favorite ingredients from the picture above: Cento Crushed Tomatoes, Cento Tomato Paste , Better Than Bouillon Roasted Chicken Base, and Locatelli Pecorino Romano Wedge.
This is my favorite Martha Stewart Cast Iron Dutch Oven to use when making soups! I love using this dutch oven because it distributes and retains heat evenly when cooking any recipe.
This Meat Chopper/Masher is the perfect tool to quickly mash up ground sausage, sausage links, ground chicken, ground beef, and more! It is also non-stick and very easy to clean!!
The delicious spice blend I used included : Garlic Powder, Dried Basil, Italian Seasoning, Oregano, and Crushed Red Pepper Flakes.
I have been using this Stainless Steel Ladle for years and I love it! This ladle has a comfortable non-slip grip and it is also dishwasher safe!
🗒 More Delicious Soup Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Italian sausage links (mild or hot) works best for this soup, but you can use any sausage you prefer. Chicken or turkey sausage is a lighter alternative.
Yes! You can make the soup ahead of time. However, when making it ahead of time, it is best to cook the raviolis separate and then add them to the soup just before serving to prevent them from becoming mushy.
🎥 Items Featured in the Video
One Pot Sausage Ravioli Soup
Ingredients
- 5 mild italian sausage links
- 1 lb frozen cheese raviolis
- 10 garlic cloves chopped
- 1 large white onion chopped
- 5 tbsp olive oil
- 2 tsp dried basil
- 2 tsp italian seasoning
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
- Salt & pepper to taste
- 2 heaping tbsp better than bouillon roasted chicken base
- 2 tbsp tomato paste
- 4 cups + ½ cup water divided
- 2 cups heavy cream
- 28 oz can crushed tomatoes
- 1 oz hunk of Pecorino Romano
- ⅛ cup fresh parsley chopped
- 8 basil leaves ripped up
- For garnish: fresh mozzarella
Instructions
- Remove the casings from the sausage links.
- In a pot add the sausage links and olive oil. Let those brown for a minute on medium-high heat. Then mash the sausage links up with a meat masher or wooden spoon and saute the sausage for a few minutes.
- Then add in the chopped garlic, chopped onion, dried basil, italian seasoning, garlic powder, oregano, crushed red pepper flakes, and salt & pepper. Saute that together for about 5-7 minutes at medium heat until the sausage is browned and the onions and garlic are translucent and fragrant.
- Next add in the better than bouillon roasted chicken base and tomato paste. Brown that for 1-2 minutes. Then pour in 4 cups of water, give it a stir, and bring the pot to a boil.
- Once the pot comes to a boil, add in the can of crushed tomatoes, fill the can with ½ cup of water, and add it into the pot as well. Bring the pot back up to a boil.
- Once the pot comes back to a boil, add in the hunk of Pecorino Romano, heavy cream, and more salt and pepper (if needed). Then bring the pot back up to a boil.
- Once the pot is boiling add in the frozen raviolis, fresh basil, and fresh parsley. Give that a stir and let the raviolis boil in the soup for about 4-5 minutes.
- Garnish with some fresh mozzarella and more fresh parsley. Enjoy!
Video
Notes
Nutrition
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