Creamy Sausage Ravioli Soup Recipe for Cozy Weeknight Dinners

I make a lot of soups, but this is one of mine and Mr. Garlic’s favorites. This creamy Ravioli Soup with Sausage features spicy ground sausage, carrots, onions, and kale in a silky pesto-cream broth.

Why You’ll Love this Ravioli Soup with Sausage:

• One-pot ease: Simple to make with minimal cleanup.
• Creamy but light: Comforting texture without feeling overly heavy.
• Quick: Ready in about 30 minutes for busy weeknights.

Key Ingredients:

• Refrigerated ravioli: Cooks quickly in the simmering broth; cheese or mushroom fillings work well.
• Ground sausage: Spicy sausage adds depth and savory flavor; use a spicy variety if you like a little heat.
• Vegetables: Onion, carrots, garlic, and kale provide color, texture, and nutrients.
• The broth: A blend of butter, flour, chicken broth, cream (half-and-half), and pesto creates a slightly thickened, velvety base.

Dietary Swaps:

• Gluten-free: Choose gluten-free ravioli/tortellini and a 1:1 GF flour blend; confirm store-bought broth is GF.
• Dairy-free: Use dairy-free ravioli and a non-dairy cream (coconut milk works well) and skip the Parmesan garnish.
• Vegetarian: Replace sausage with a plant-based alternative or omit it, and use vegetable broth.
• Lower fat: Reduce the butter and swap pork sausage for turkey or chicken sausage.

Recipe Variations:

• Switch the pasta: Try tortellini, gnocchi, pierogies, or even filled wontons.
• Add vegetables: Zucchini, spinach, pumpkin, canned tomatoes, or beans are great additions.
• Fresh herbs: Stir in thyme, basil, or rosemary to brighten the flavor.

Tips & Notes:

• Choose your favorite ravioli filling—spinach, cheese, pumpkin, mushroom, or sausage-filled are all excellent.
• Prep kale: Wash and remove the stems before chopping and adding to the soup.
• Prevent sticking: If your pot is stainless steel, add a little oil before browning the sausage.
• Ravioli readiness: They usually float when cooked—check the package for timing.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Note on texture: Ravioli can absorb broth as it sits—add a splash of broth when reheating if it seems thick.
• Reheat: Warm gently over medium-low heat, stirring until heated through.

FAQ:

More Soup Recipes You Will Love:

• Easy Spicy Sausage and Bean Soup
• Easy Wonton Soup
• Creamy Sausage and Kale Soup
• Slow Cooker Chicken Pot Pie Soup
• Creamy Mushroom & Pearl Couscous Soup
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup

Recipe

Creamy Ravioli Soup with Sausage

This comforting soup combines spicy ground sausage, carrots, onions, and kale in a creamy pesto broth—perfect for a quick, satisfying meal.

5 from 4 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Soup

Servings 6

Calories 410 kcal

Ingredients

  

• 1 lb ground sausage spicy recommended
• 2 tablespoon butter
• 2 cups onion diced
• 1 cup carrots peeled and sliced
• 2 tablespoon minced garlic
• 8 cups chicken broth 64 oz
• ¼ cup flour
• 18 oz refrigerated ravioli cheese or mushroom
• 1 bunch kale destemmed and chopped (~4 cups)
• 2 cups half-and-half
• 2 tablespoon pesto
• Shaved Parmesan for garnish

Instructions

 

• In a large soup pot or Dutch oven over medium heat, cook the sausage until browned. Transfer to a paper-towel-lined plate to drain.
• Drain most of the grease from the pot, leaving about 1 tablespoon. Melt the butter, add onions and carrots, and cook about 4 minutes until softened. Add garlic and cook 1–2 minutes more.
• Sprinkle the flour over the vegetables and stir to combine. Slowly whisk in 1 cup of broth to form a smooth mixture, then add the remaining 7 cups. Bring to a simmer and cook 5–8 minutes until the carrots are tender.
• Stir in the ravioli, chopped kale, and cooked sausage. Simmer a few more minutes until the ravioli are cooked and the kale has wilted.
• Reduce heat to low, stir in the pesto and half-and-half until warmed through, then remove from heat.
• Ladle into bowls and top with shaved Parmesan before serving.

Notes

• Ravioli filling: Any filling you enjoy will work—spinach, cheese, mushroom, pumpkin, or sausage.
• Kale prep: Remove stems and wash leaves thoroughly before chopping.
• Prevent sticking: Add a bit of oil if using stainless steel for browning the sausage.
• Cooking ravioli: They often float when cooked; check the package for exact timing.
• Nutrition values are estimates only.

Nutrition

Calories: 410kcal
Carbohydrates: 34g
Protein: 24g
Fat: 22g
Sodium: 850mg
Fiber: 4g
Sugar: 5g

Keyword ravioli soup with sausage

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