Description
This Creamy Ravioli Soup is a comforting and flavorful meal combining Italian turkey sausage, four cheese ravioli, fresh vegetables, and a creamy broth. Perfect for a hearty family dinner, this soup is easy to prepare with simple ingredients and offers restaurant-quality taste right at home.
Ingredients
Meat and Pasta
- 1 pound Italian turkey sausage, casing removed if any
- 10 oz four cheese ravioli pasta (small size, about 1’x1′ each)
Vegetables and Aromatics
- 1½ cups chopped onion
- 1 tablespoon minced garlic
- 1½ cups diced zucchini (small diced, about ¼’x¼’ each)
- 4 cups chopped curly kale
Liquids and Seasonings
- 1 tablespoon olive oil
- 1 can (15 oz) tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- 6 cups water
- 3½ to 4 teaspoons granulated chicken bouillon
- ¾ cup heavy cream
Optional Thickening Ingredients
- 1 tablespoon softened butter (room temperature at least an hour)
- 1 tablespoon all-purpose flour
Instructions
- Heat the oil: Heat olive oil in a heavy large Dutch oven over medium-high heat to prepare for sautéing.
- Cook the sausage: Add the Italian turkey sausage and cook for about 4 minutes, stirring occasionally to break up the sausage into small pieces.
- Drain excess grease: Carefully tilt the pot and use paper towels to blot some of the sausage grease from the pot to reduce excess fat.
- Sauté onions and garlic: Add chopped onions and cook for about 4 minutes until softened but not browned. Then add minced garlic and stir for about 30 seconds until fragrant.
- Add tomato sauce and seasonings: Stir in the tomato sauce, Italian seasoning, and dried basil. Scrape any brown bits from the bottom of the pot and cook for 2 minutes while stirring constantly to blend flavors.
- Add liquids and zucchini: Pour in 6 cups of water, granulated chicken bouillon, and the diced zucchini. Stir to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 10 minutes or until the vegetables are tender.
- Optional thickening: If the soup is too watery, slowly add softened butter and flour mixture, or use a cornstarch and water slurry. Stir after each addition until the desired thickness is reached.
- Cook ravioli: Add the four cheese ravioli to the soup and cook for about 5 minutes until tender and cooked through.
- Finish with cream and kale: Stir in heavy cream and chopped curly kale. Cook for 1 minute or until the cream is heated through and the kale has wilted.
Notes
- Remove sausage casing before cooking to ensure even browning and texture.
- Using a Dutch oven or heavy pot helps prevent burning and distributes heat evenly.
- Adjust the amount of chicken bouillon according to personal taste and salt preference.
- Kale can be substituted with spinach or Swiss chard if preferred.
- For a gluten-free version, use gluten-free ravioli and substitute the flour with a gluten-free thickener if thickening is needed.
- Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop.
