This Italian Ravioli soup is an easy way to change up the usual pasta night. Add in a few extra veggies and the kids won’t even notice, hopefully!
Add the sausage to a large pot and brown. Break it up as it’s cooking.
After the sausage gets some color to it add in the onions and carrots and cook until the onions are clear. Depending upon the sausage you might want to drain grease before proceeding.
Add in the diced tomatoes, marinara and all of the seasoning and mix well.
Add in 5 cups of water. If you are using beef broth use that and omit the Better than Bouillon. I like the Better than Bullion because it is easy and it doesn’t take up much space so I can always have it on hand.
Simmer for about 20 minutes to let all of the flavors to combine.
Italian Ravioli Soup needs ravioli. I used frozen cheese ravioli from Aldi. It was a 25 oz bag. You could certainly use any type of ravioli but I think cheese really fits the best. Cover and simmer for about 10 minutes to cook the ravioli.
Pretty good ravioli for around $4 a bag.
Sprinkle the Xantham gum over your soup if your using it and mix well. Yup its a funny word but it is something that I have come to like in soups and sauces. Read more about Xantham Gum and why I like it here.
Add in the spinach and stir to combine. I used 9 ounces, because that was the size of the bag I bought. You could certainly add more but this seemed to be about the right proportion.
There ya have it. Italian Ravioli Soup. Its filling and pretty easy to throw together.
With this much yumminess in one bowl the kids are bound to eat something besides just ravioli. Every parent knows what happens when you put past in front of kids….
Enjoy!
Italian Ravioli Soup
Ingredients
- 1 ea onion diced
- 2 ea carrots diced
- 2 lbs Italian Sausage
- 2 cans Diced Tomatoes
- 1 Jar Marinara Sauce 24oz
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 Tbsp Oregano
- 1 Tbsp Basil
- 2 Tbsp Beef Better Than Bullion
- 5 Cups Water
- 1 Pk Cheese Ravioli 25 oz Frozen
- 1 Pk Fresh Spinach 9 oz
- 1 tsp Xantham Gum
Instructions
- Cook the italian sausage over medium heat in a large pot. Break it up as it cooks. Add in the onions and carrots and continue to cook until the onions are translucent. The pot should be large enough for the soup. Drain if desired.
- Add diced tomatoes, marinara sauce, all seasonings and 5 cups of water. Mix well and bring to a simmer. Cover and let simmer for about 20 minutes.
- Add the frozen ravioli, stir well and allow to cook for about 10 minutes.
- Sprinkle the xantham gum across the soup and mix well. It will thicken the soup quickly. Add more if desired or you can omit if prefered.
- Stir in the spinach and serve!
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