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This easy ravioli soup recipe is loaded with flavorful Italian sausage and pillowy ravioli! The rich tomato broth is ultra comforting in this hearty and straightforward soup.
You may also enjoy my White Bean and Bacon Soup or Ground Turkey Pasta next.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
Cozy up with a bowl of this simple ravioli soup in just 40 minutes! The prep is minimal, and it’s one of those soups that tastes amazing with surprisingly few ingredients. The star of this soup is the richly flavored tomato broth that uses sun-ripened Italian tomatoes from DeLallo.
Every spoonful has cheesy pasta goodness, tender Italian sausage, and the warmth and flavor of an easy tomato broth that’s infused with garlic and oregano. This is one of those soups that’s incredibly tasty as-is, or top it with plenty of parmesan and mozzarella!
What you’ll need
- Italian sausage – I use mild. You can use bulk sausage or links.
- Onion and garlic – our aromatic base. I like sweet (Vidalia) onions.
- Tomatoes – DeLallo’s crushed tomatoes are a staple in my pantry. These San Marzano style plum tomatoes are vibrant and sweet and canned within 48 hours of harvest for peak flavor!
- Beef broth – the savory base of the soup
- Dried oregano – a classic herb in tomato-based broths
- Cheese ravioli – we’re using the refrigerated kind
- Basil – for a burst of freshness and to complement the tomatoes
- Optional – for toppings we’ve got parm and mozza
Helpful tips
- DeLallo is a family-owned company that specializes in gourmet, high-quality goodies at affordable prices, everything from olives and antipasti to charcuterie and Italian gifts!
- If your grocery store doesn’t stock DeLallo canned tomatoes, they ship nationwide from DeLallo.com straight to your door.
Pro Tip
For 4 cups of beef broth, simply use a 32-ounce carton. No need to measure!
How to make ravioli soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain any excess fat, leaving about a tablespoon in the pot. Stir in the onion and garlic, and cook for about 5 more minutes.
Stir in the tomatoes, broth, and oregano. Bring to a boil, then reduce the heat and simmer for a few minutes. Add in the ravioli, and simmer until tender. Stir in the basil, and season with salt & pepper. Top as desired with the cheese.
Substitutions and variations
- You could sub the ravioli for tortellini if you prefer.
- Ground beef or ground turkey would work instead of the sausage, but you may want to add some Italian seasoning for flavor.
- Want to give this a little heat? Use hot Italian sausage or 1/4-1/2 teaspoon of crushed red pepper flakes.
What to serve with ravioli soup
- Round out this ravioli soup with fresh crusty bread dipped in olive oil and DeLallo balsamic vinegar, or go all out with my Cheesy Garlic Bread.
- A big Caesar salad with my 10-Minute Caesar Dressing would pair great, or try spring mix and my Homemade Italian Dressing.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in an airtight container. Keep in mind that the ravioli will continue to soak up the broth the longer it sits, so you may need to add a splash more beef broth to leftovers.
- If you plan on having a lot of leftovers, you may want to add the ravioli separately when reheating (especially if you want to freeze this soup).
If you made this cheese ravioli soup, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram if you made any of my recipes.
Ravioli Soup
Ingredients
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 10 ounces refrigerated cheese ravioli
- 1 handful fresh basil torn
- Salt & pepper to taste
- Toppings: freshly grated parmesan cheese, shredded mozzarella optional but recommended, to taste
Instructions
- Add the sausage meat to a large soup pot. Brown it for 5-7 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's more than about a tablespoon of fat, drain any excess.
- Add the onion and garlic to the pot, and continue cooking for 5 minutes.
- Stir in the crushed tomatoes, beef broth, and oregano. Increase the heat to high and bring the soup to a boil.
- Reduce the heat and simmer for 5 minutes.
- Add in the ravioli and cook for another 5 minutes.
- Stir in the basil and season with salt & pepper as needed.
- Serve and top each bowl freshly grated parmesan cheese and/or a small handful of mozzarella.
Notes
- Use either bulk ground sausage or buy sausage links and take the meat out of the casings.
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Delish! My picky eaters enjoyed it also!
That’s great to hear, Beth!! 😀 Thank you for your review!
I made this tonight and absolutely loved it! I knew from the ingredients that it would be a win and I was not disappointed. I added a bag of baby spinach and also doubled the tomatoes and broth because I used frozen tortellini (16 oz) which is way cheaper than the refrigerated pasta I have been buying for years and years. So happy to find that substitute.
Delicious – thank you and Happy Holidays!!!
Fantastic!! I was just thinking about you the other day. Happy holidays, Angela!
❤
Just made this for the first time, unfortunately, most of the meat stuck to my saucepan, but once freed, the rest went smoothly, and Wow! What a tasty bowl of soup! I’ll be doing this again and experimenting with different meats and ravioli! Thanks for sharing
I’m glad you liked it, Andy! 🙂 Yes – be sure to stir often next time – that should help hopefully.
A very good comfy an tasty suop recipe thank you for sharing it with us!
You are very welcome, Timothy!