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ravioli soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This tasty ravioli soup combines pork sausage, onion, sweet red bell pepper, spinach, and cheese ravioli in a tasty beef and tomato broth. It is topped with a sprinkling of melted mozzarella and Parmesan cheese. You will love every spoonful of this delicious soup!

►
yield 4 serving(s)
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For ravioli soup

  • 1 lb
    pork or Italian sausage
  • 1 md
    onion, finely chopped
  • 1
    red bell pepper
  • 3 clove
    garlic, minced
  • 1 1/2 tsp
    Italian seasoning
  • 1 can
    tomato sauce (15 oz)
  • 4 c
    low sodium beef broth
  • 10 oz
    frozen cheese ravioli
  • 10 oz
    baby spinach
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 c
    low moisture shredded mozzarella
  • 2 Tbsp
    grated Parmesan

How To Make ravioli soup

  • 1
    In a large pot or Dutch oven, brown the sausage over medium heat. When it is about halfway browned, add the onion and red bell pepper. Cook until the sausage is browned and onion and red bell pepper are soft.
  • 2
    Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring.
  • 3
    Add the tomato sauce and beef broth. Bring the mixture to a boil. Reduce the heat to low and simmer for 5-7 minutes.
  • 4
    Add the frozen cheese ravioli and simmer for 5 minutes. Add the spinach and simmer until wilted while stirring gently.
  • 5
    Ladle the soup into broiler safe bowls and top with a little mozzarella cheese. Place the bowls on a baking sheet and place the baking sheet under the broiler for 1-2 minutes or until the cheese is melted and very lightly browned. Sprinkle with Parmesan cheese.
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