Name: Ravioli Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10
Cuisine: Italian
Ingredients: 1 pound ground pork sausage; 1 onion, diced; 1 28oz can diced tomatoes; 1 24oz jar Bertolli Tomato & Basil Sauce (or other sauce of your choice); 2 cloves garlic, minced; 1 cup beef broth; 1/2 tsp dry basil; 2 tsp sugar; 9 oz refrigerated cheese ravioli or tortellini; 2 cups spinach, chopped; 1 cup half and half

This Ravioli Tuscan Soup is quick to throw together, but tastes like you spent hours in the kitchen. It rivals soup I’ve tried at fancy restaurants. Seriously so delicious.

Let’s talk about this soup for a minute. I have several soup recipes that I adore, but this one is right up there with my top favorites. I can’t even describe how delicious it is. It is packed with flavor and has a perfect amount of creaminess.

The sausage and ravioli make it hearty enough that even my big eaters were satisfied. And get this- no one in my family even guessed that it was packed with spinach. That is a big win at my house!

I adore basil, so I started with the Bertolli Tomato & Basil sauce, but you can use any kind you like. The pre-made sauce gives this soup amazing flavor, and cuts prep time. Bonus for all us busy cooks!

This is the perfect soup for dipping, so make sure you serve it with garlic bread or breadsticks. A-MAZING!

More hearty and delicious soup recipes you’ll love:

Tuscan Ravioli Soup

Yield: 10 servings

Ravioli Soup

Hearty Italian soup with sausage, tomatoes, spinach, and ravioli.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

1 pound ground pork sausage
1 onion, diced
1 28oz can diced tomatoes
1 24oz jar Bertolli Tomato & Basil Sauce (or other sauce of your choice)
2 cloves garlic, minced
1 cup beef broth
1/2 tsp dry basil
2 tsp sugar
9 oz refrigerated cheese ravioli or tortellini
2 cups spinach, chopped
1 cup half and half

Instructions

Brown sausage and onion in a large soup pot, drain off grease.
Add the diced tomatoes, pasta sauce, minced garlic, beef broth, basil, and sugar.
Bring to a boil and simmer 20-30 minutes, covered.
Add ravioli and spinach, cook 10 more minutes, stirring occasionally. Stir in half and half. Serve with garlic bread or bread sticks for dipping.

Notes

If you prefer, you can substitute tortellini for the ravioli.

Recommended Products

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Farberware Stainless Steel 6-Quart Covered Stockpot

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 751mgCarbohydrates: 20gNet Carbohydrates: 0gFiber: 4gSugar: 8gSugar Alcohols: 0gProtein: 16g

Thanks to Bertolli for sponsoring this post and compensating me for coming up with a recipe.

Comments

Kara

October 20, 2015 at 1:42 pm

So sorry you’re having trouble. For my newer recipes, there is a print button located within the recipe box. It is located right underneath the thumbnail photo of the recipe. If you click on it, a new page will open up that you can print. Sometimes there is a glitch and you have to reload the page and click the button again, but it should work. If you have tried that and it doesn’t work, I’m not sure why because I can’t replicate the problem. It could be the browser, what do you use?

I am slowly trying to re-format my older recipes, but it’s taking awhile.

Gay Ramella

October 19, 2015 at 2:57 pm

I cannot print this recipe out. Can you post it in a different format?
Thank you.
Gay Ramella

- Kara
  
  October 20, 2015 at 1:43 pm
  
  Is the print button not working for you? I had a few friends try it for me, and it worked for them, so I’m not sure why it’s giving you trouble. Sorry, but I don’t have another format I can use.