Ravioli Soup
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.
Servings: 6
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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