Hearty Ravioli Soup

Ravioli soup recipe

Warm up with this simple soup that is as delicious as it is beautiful. This recipe from Chef Alli is perfect for cool fall weather — and it’s all made in a Dutch oven, so cleanup is a breeze!

Ingredients

  • 1 pound bulk Italian sausage
  • 1/2 teaspoon dried basil
  • 1 yellow onion, diced
  • 4 ribs celery, diced
  • 4 carrots, diced
  • 3 tablespoons tomato paste
  • ½–1 teaspoon chipotle sauce (or use minced chipotles in adobo) 
  • 4 cups chicken broth
  • 1/2 pound. frozen cheese ravioli, thawed
  • 1/3 cup heavy cream
  • Parmesan cheese, for garnish, optional

Directions

In Dutch oven over medium-high heat, crumble Italian sausage, then add dried basil, onion, celery, carrots and tomato paste; cook for six to eight minutes or until tomato paste turns a deep reddish-brown color, stirring often and adding a bit of chicken broth as needed to keep tomato paste from sticking to the bottom of the Dutch oven. 

Stir in chipotle sauce, broth and ravioli and bring soup to a boil; reduce heat and simmer for 20-25 minutes. Stir in heavy cream, cooking just until hot throughout. 

Garnish soup with Parmesan cheese and serve at once.