Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up as it browns, for about 5-6 minutes until fully cooked through. Drain any excess grease and transfer the sausage to a plate. Set aside.
- In the same pot, reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute, stirring constantly.
- Pour in 4 cups of chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Season with 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper, and ½ teaspoon salt. Taste and adjust seasoning as needed.
- Add the cheese ravioli to the simmering broth and cook for 4-5 minutes according to package directions, or just until tender. Do not overcook.
- Reduce heat to low. Stir in 1 cup heavy cream and ½ cup freshly grated Parmesan cheese until combined. Add the cooked sausage back in along with 3 cups baby spinach. Stir gently and simmer for 2-3 minutes until the spinach is wilted and everything is heated through.
- Taste one more time and adjust salt and pepper as needed. Serve immediately with crusty bread or garlic bread for dipping.
Nutrition
Notes
If you plan to have leftovers, consider cooking the ravioli separately and adding it to individual bowls when serving. This prevents the ravioli from absorbing all the broth and becoming too soft as the soup sits in the refrigerator. Store the soup base and ravioli separately for the best results.
To make this soup even more nutritious, stir in a can of drained white cannellini beans along with the spinach. They add extra fiber and protein and blend right into the creamy broth without changing the flavor.
Leftovers can be stored in a covered airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the broth back up as needed. This soup does not freeze well due to the cream and ravioli.