Ingredients
Equipment
Method
How to Make One Oven Ravioli Soup
- In a large Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart and cooking until browned, about 5-7 minutes.
- Stir in the diced onion and cook for about 2-3 minutes until softened. Add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and stir in the heavy cream. Simmer uncovered for 5-7 minutes.
- Gently incorporate the cheese ravioli and sun-dried tomatoes. Continue simmering for 5-6 minutes until the ravioli are cooked and tender.
- Off the heat, stir in the baby spinach until wilted. Then, add Parmesan cheese and let it melt into the creamy soup.
- Ladle the soup into bowls and garnish with fresh basil or parsley.
Nutrition
Notes
Allow the soup to sit for about 10 minutes after cooking to enhance the flavors. Adjust seasoning to taste before serving.