There’s something about a steaming bowl of soup that instantly turns a hectic evening into a moment of calm. This One Pot Sausage Ravioli Soup is exactly that kind of meal — easy, satisfying, and a little indulgent without feeling heavy. It’s the kind of dish I find myself coming back to, especially when the days get shorter and the air turns crisp.
Last week, I was juggling a million things and honestly, I wasn’t sure what I’d eat. I pulled out some sausage and ravioli, and before I knew it, the kitchen smelled like a cozy Italian trattoria. The bubbling tomato broth, the soft pillows of cheese ravioli, and the spicy warmth of the sausage filled the room. I did get a little distracted halfway through — I think I stirred the pot a bit too enthusiastically and splattered sauce on the counter, but hey, that’s part of the charm, right? Sitting down with that bowl, the steam fogging my glasses, I realized simple dinners like this are sometimes the best kind of comfort.
- This soup comes together in one pot, saving you from a mountain of dirty dishes — though you might have to wipe a stray splash or two.
- The balance of savory sausage and tender ravioli makes it feel hearty without dragging you down.
- It’s quick enough for weeknights but special enough to invite guests over without stress.
- The spinach adds freshness, but if you’re not into greens, you can easily leave it out or swap it for kale.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
If you’re a little nervous about cooking with sausage or ravioli in soup, don’t worry. It’s pretty forgiving. Just keep an eye on the ravioli so it doesn’t overcook and get too mushy. And while the recipe calls for Italian seasoning, I’ve sometimes thrown in a pinch of fresh herbs when I had them on hand, which adds a nice twist.
Print
One Pot Sausage Ravioli Soup
- Total Time: 35 minutes
- Yield: 6 1x
Description
A hearty and comforting one pot soup featuring Italian sausage, cheese-filled ravioli, and a flavorful tomato broth. Perfect for a quick and satisfying meal.
Ingredients
1 pound Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
9 ounces refrigerated cheese ravioli
2 cups fresh baby spinach, roughly chopped
1/4 cup grated Parmesan cheese, plus more for serving
Instructions
In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion to the pot and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine.
Add the dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
Add the cheese ravioli to the pot and cook according to package instructions, about 4-5 minutes, until the ravioli float to the surface and are tender.
Stir in the chopped baby spinach and cook for an additional 1-2 minutes until wilted.
Remove the pot from heat and stir in the grated Parmesan cheese.
Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Cooking this soup doesn’t require special gadgets, just a decent-sized pot you don’t mind using for everything from browning sausage to simmering soup. When it’s ready, I like serving it with crusty bread or a simple salad to round out the meal. If you want to mix things up, I’ve tried swapping the sausage for ground turkey, which works but changes the flavor profile quite a bit. Also, sometimes I add a splash of cream at the end for a richer finish, though that’s definitely optional. And if you’re in a hurry, you could let the ravioli cook a minute less, but they’re best tender and warm.
FAQ
Can I make this soup vegetarian? You can skip the sausage and maybe add mushrooms or a plant-based sausage alternative, but it won’t have quite the same depth.
What kind of ravioli works best? Cheese-filled ravioli are classic here, but feel free to experiment with spinach or meat-filled ones if you prefer.
Can I freeze leftovers? It’s best not to freeze once the ravioli is cooked, as they tend to get mushy after thawing.
How spicy is this soup? The crushed red pepper flakes add a gentle kick, but you can adjust according to your taste.
When you’re ready for a meal that feels like a warm hug, this soup is waiting. Scroll down, save it, and keep it handy for those nights when you want something hearty without the hassle.