Description
A velvety tomato broth enriched with cream swirls around savory Italian sausage, tender cheese ravioli, and soft veggies. Each spoonful delivers warm, cheesy comfort with a hint of garlic and herbs for an effortless weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 2 teaspoons dried Italian seasoning
- 14-ounce can diced tomatoes
- 4 cups chicken broth
- 8 ounces cheese ravioli
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and add Italian sausage, breaking it up with a spoon as it browns.
- Add diced onion, carrot, and celery to the pot and cook until the vegetables soften, about 5 minutes.
- Stir in minced garlic and dried Italian seasoning and cook for 1 more minute until fragrant.
- Pour in diced tomatoes and chicken broth, then bring the mixture to a gentle boil.
- Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- Add cheese ravioli to the pot and simmer for 5 to 7 minutes until the ravioli are tender.
- Stir in heavy cream and grated Parmesan cheese, and cook for an additional 2 minutes.
- Season the soup with salt and black pepper to taste, then remove from heat and let rest for a few minutes before serving.
Notes
- Use fresh or frozen ravioli; cooking time may vary slightly.
- For a spicier kick, substitute spicy Italian sausage or add red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Garnish with extra Parmesan or fresh basil if desired.