Description
A cozy, creamy, one-pot wonder that layers plump cheese ravioli, savory Italian sausage, and a velvety tomato broth perfect for chilly nights and busy weeknights alike.
Ingredients
Units
Scale
Ingredient List
- 16 ounces Italian sausage (mild or spicy)
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano style)
- 4 cups beef broth
- 1 teaspoon dried oregano
- 10 ounces refrigerated cheese ravioli
- 1 handful fresh basil, torn
- Salt & pepper, to taste
Toppings (optional but recommended):
- Freshly grated Parmesan cheese
- Shredded mozzarella
Instructions
- In a large soup pot, cook the sausage over medium-high heat for 5–7 minutes, breaking it up with a spoon. Drain excess fat if there’s more than about a tablespoon.
- Add the chopped onion and minced garlic. Sauté for another 5 minutes, until fragrant and softened.
- Stir in the crushed tomatoes, beef broth, and oregano. Bring everything to a gentle boil.
- Once boiling, reduce the heat and let it simmer for 5 minutes to help the flavors come together.
- Gently stir in the ravioli and cook for another 5 minutes, or until they’re tender and float to the top.
- Tear the basil leaves by hand and stir them in. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with Parmesan and mozzarella to taste.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For freezing, skip the ravioli and add fresh when reheating. Reheat gently on stovetop or microwave. To make vegetarian, use plant-based sausage and veggie broth. Gluten-free? Use GF ravioli.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
