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Ravioli Soup

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This ravioli soup is both filling and satisfying but won’t weigh you down. Utilizing ground turkey breakfast sausage helps add that sausage flavor without the high amount of fat rendered from traditional sausage. You’ll find breakfast turkey sausage in the same section as traditional breakfast sausage and bacon. However, don’t get confused with sweet Italian sausage. You want breakfast sausage. The unpleasant looking rolls of meat (ha!).

The soup comes together quickly with the convenience of pre-packaged ravioli and is perfect for busy weeknights where everyone still wants something delicious. If you’re not a fan of kale, you can substitute fresh spinach leaves. If you love Italian flavors and convenience cooking, be sure to check out my crockpot Italian chili recipe while you’re here!

 

Tips for the Best Ravioli Soup

  • Using turkey breakfast sausage cuts back on fat and adds more protein. It needs to be seasoned to lend itself more to sweet Italian sausage rather than breakfast sausage. You can sub in sweet Italian sausage if you aren’t worried about better macros.
  • Use a vegetable chopper for the onions. It’s a life saver in the kitchen.
  • Don’t cut your carrots too small or they’ll get mushy.
  • If your sausage hasn’t rendered enough fat, you’ll need to add olive oil to the pot. You will know if you need to add olive oil if the carrots and onion start to burn rather than soften and brown.

    Ravioli Soup

    A hearty soup packed with cheese ravioli, vegetables and browned turkey sausage. It will fill you up without weighing you down.
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    Course Dinner

    Ingredients
      

    • 1 lb turkey breakfast sausage
    • garlic powder, onion powder, Italian seasoning, red pepper flakes, pinch of sugar season turkey breakfast sausage
    • 1 1/2 onions diced
    • 3 medium carrots peeled and roughly chopped
    • 7 cloves of garlic minced
    • 1/4 c flour
    • 1/3 c dry white wine
    • 64 oz chicken stock (2 boxes)
    • 1 tbsp better than bouillon chicken base heaping
    • 1 c half & half
    • 2 1/2 tsp salt
    • 1 tsp Italian seasoning
    • 1 tsp pepper
    • 1/2 tsp red pepper flakes
    • 1/4 tsp dried thyme
    • 2 tbsp fresh chopped parsley
    • 1 kale leaf stem removed and chopped
    • 1/4 c sun dried tomatoes packed and heaping
    • 40 oz refrigerated (or frozen) cheese ravioli

    Instructions
     

    • Break up turkey sausage over medium heat in a large pot. Once the pink is cooked out add diced onions and chopped carrots. Cook together for 15 minutes. Add olive oil if not enough fat was rendered from the turkey sausage.
    • Add minced garlic and cook two more minutes, stirring often.
    • Add flour, stir and cook minutes.
    • Deglaze with dry white wine, scraping up all the brown bits from the bottom of the pan.
    • Add chicken stock and turn the heat to high. Whisk. Add better than bouillon chicken base and allow to thicken for 5 minutes with the lid on.
    • Pour in heavy whipping cream, stir and cover for another 5 minutes.
    • Add measured seasoning to the pot, parsley, stir. Lower heat to medium.
    • Add fresh chopped kale and sundried tomatoes. Stir.
    • Add ravioli, stir and cook until the ravioli is heated through (about 3 minutes).
    Tried this recipe?Let us know how it was!