Hearty and wholesome meet convenience with this Italian sausage pasta soup. This is the perfect recipe for a cold or busy day, when you don’t feel like spending much time in the kitchen but want something warm, filling, and comforting, STAT.
One thing we love about this Italian sausage pasta soup recipe is that it’s full of different flavors and textures. Made with a nutrient-rich bone broth base, cheese-stuffed ravioli, tender Italian sausage, and topped with ricotta cheese, each bite is truly exciting. Plus, this soup gets a healthy twist from several antioxidant-rich vegetables, such as baby kale, celery, onion, and sun-dried tomatoes.
Feel free to throw any extra vegetables you have on hand (spinach or zucchini would be great additions) into the pot. This recipe is easy to customize if you’re due for a produce-drawer clean-out.
For this Italian sausage pasta soup, we used cheese-stuffed ravioli. Not only do they add extra substance, texture, and flavor to the recipe, but they’re already prepared, which saves you time. Alternatively, you could use vegetable ravioli, or boil some tortellini, macaroni, bow-tie noodles, or pasta shells in advance.
How to Cook Italian Sausage Soup
With ten ingredients, four simple steps, and only one pot required, cooking this Italian sausage pasta soup is as easy as it gets.
Step one:
In a saucepan, brown the sausage. Once browned, add the vegetables to the saucepan and cook until tender.
Step two:
Add the pasta sauce, bone broth, and sun-dried tomatoes to make the soup base. Simmer for 8-10 minutes.
Step three:
Add the ravioli and cook until the ravioli are tender.
Step four:
Serve into two serving bowls and top with greens, a tablespoon of ricotta cheese, and enjoy.
Ravioli Soup with Sausage and Kale
This Italian sausage pasta soup recipe requires just ten wholesome ingredients and four easy steps, making it a hearty, healthy, and convenient one-pot meal.
Ingredients
- 1/2 pound mild (or hot) Italian sausage casing off
- 1/4 cup onion diced
- 2 stalks celery diced
- 1/4 cup frozen carrots and peas
- 12 ounces pasta sauce
- 4 cups Kettle & Fire Chicken Bone Broth (2 cartons)
- 1/4 cup sun-dried tomatoes
- 1 (9-oz) package cheese ravioli
- Half package of 1 (8-oz) baby kale kit (baby greens, toppings, dressing)
- 2 tablespoons part-skim ricotta cheese
Instructions
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Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble meat. Cook until no pink remains. Stir in onion, celery, carrots, and peas into the sausage and cook for 4 minutes, stirring often.
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Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
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Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.
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To serve, divide the soup into two serving bowls. Top each bowl with handful of salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.
Recipe Notes
Notes: You can easily double the recipe to make 4 servings.
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