Description
Sausage Ravioli Soup is a hearty, comforting Italian-inspired soup combining savory Italian sausage, tender vegetables, tender cheese ravioli, and fresh kale in a flavorful chicken broth finished with cream and fresh herbs. This rich and satisfying dish takes about 55 minutes to prepare and yields six generous servings perfect for cozy dinners.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 lb ground Italian sausage
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 fennel bulb, cored and diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 8 cups chicken stock (homemade recommended)
- 20 oz small cheese ravioli
- 1 bunch lacinato kale
- ½ cup heavy cream
- 1 cup fresh basil leaves
- Finely grated parmesan, for serving
- Salt and pepper, to taste
Instructions
- Prep the kale. Strip the kale leaves from the woody stems and roughly chop into bite-sized pieces. Place the kale in a bowl, sprinkle with kosher salt, and use your hands to massage it until tender. Set aside.
- Cook the sausage and veggies. Heat olive oil in a large pot over medium heat. Add the ground Italian sausage, breaking it up with a wooden spoon, and cook until browned. Add diced onions, carrots, and fennel, sautéing for 5-6 minutes until softened. Stir in dried oregano, basil, red pepper flakes, and minced garlic; cook for an additional minute to release flavors.
- Simmer the soup. Pour in the chicken stock and bring to a gentle simmer. Let the soup simmer for 10 minutes to meld flavors. Stir in cheese ravioli and cover the pot; cook for 3-4 minutes until ravioli are tender. Add the heavy cream, chopped kale, and fresh basil leaves. Simmer for another 2-3 minutes until kale is tender. Season the soup with salt and pepper to taste, stirring well.
- Serve. Ladle the hot soup into bowls, topping each with finely grated parmesan, fresh basil, and a drizzle of olive oil for added richness and flavor.
Notes
- Using homemade chicken stock enhances the soup’s depth of flavor, but store-bought stock works well too.
- Massage the kale thoroughly to remove bitterness and ensure it softens properly during cooking.
- Adjust the amount of red pepper flakes according to your preferred heat level.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Fresh basil added at the end brightens the flavor; dried basil is used earlier for a deeper herbaceous note.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
