Creamy Ravioli Soup Recipe With Italian Sausage & Spinach (25 Minutes) by Donna John

If it was up to me, I would make soup at least twice a week. There's nothing like a bowl of hot soup to give you all the good feels. What's better than a pot of soup gently simmering on the stove? Not much.

After making my creamy Italian sausage Parmesan soup recipe, I developed a taste for those flavors in my soup bowl. While that soup is still No. 1 on my new soup recipes list, this creamy ravioli soup with Italian sausage and spinach is a close second. This rich, hearty, filling, flavorful soup has minimal prep and is ready to eat in about 25 minutes.

You don't need a lot of complicated ingredients to make this Italian-inspired soup recipe. Here is your shopping list: ground Italian sausage, onion, carrots, garlic, shallots, chicken broth, flour, refrigerated ravioli, baby spinach (check out the health benefits of spinach), half and half or evaporated milk, basil pesto, Italian seasoning and freshly grated Parmesan cheese for serving. Instead of baby spinach, you could use regular spinach and just give it a chop. Kale could be used if you're not a fan of spinach.

This pasta soup is a comfort food lunch or dinner that you can serve even on busy weeknights. The soup is a filling meal all on its own, or add a side of breadsticks or loaf of crusty Italian bread.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

• 1 pound ground Italian sausage
• 1 onion, chopped
• 1 cup carrots, chopped
• 4 cloves garlic, minced
• 1 shallot, chopped
• 8 cups (64 ounces) chicken broth
• 1/4 cup flour
• 12 ounces refrigerated ravioli
• 5 ounces (1 bag) fresh baby spinach
• 2 cups evaporated milk or half and half
• 2 tablespoons basil pesto
• 1 - 2 teaspoons Italian seasoning
• grated Parmesan cheese, for serving

Here's how to make it: 

1. Cook the Italian sausage in a large soup pot until cooked through and browned. Remove to a plate and set aside. (You can use regular, mild or hot Italian sausage. If you can't find bulk, simply remove the casings from links.)
   
2. Add the onion, carrot, shallot and garlic to the pot. Cook, stirring, about 2 minutes.
   
3. Sprinkle the flour into the pot. Pour in 1 cup of the chicken broth.
   
4. Stir and cook about 1 minute.
   
5. Add the remaining broth, stir and bring to a boil.
   
6. Add the ravioli, reduce the heat and simmer for about 2 to 3 minutes.
   
7. Return the sausage to the pot along with the spinach and pesto. (Use jarred basil pesto or your own homemade pesto. I used jarred.)
   
8. Add the Italian seasonings.
   
9. Pour in the half and half and cook for about 2 to 3 minutes. (For a richer, thicker soup, use heavy cream instead of evaporated milk or half and half. I used half and half.)
   
   
10. Add salt and black pepper, to taste, and more Italian seasoning, if needed.
    
11. Ladle into bowls and sprinkle with grated Parmesan cheese, if desired. (For some spice, add crushed red pepper flakes.) Store the soup in an airtight container in the fridge. Reheat on the stovetop or in the microwave.
    

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