The Scoop
Creamy Ravioli Soup: a nostalgic hug-in-a-bowl, perfect for solo evenings.
The first time I whipped up this creamy ravioli soup, I had just endured the bittersweet experience of sending my youngest off to college. The quiet of the house was a stark contrast to the bustling dinner times we used to share with my three teenagers. On that first evening, alone in my kitchen, I found solace in the rhythm of chopping a medium onion, then mincing a few cloves of garlic just the way my kids liked it. Cooking has always been my therapy, and that night it was about embracing the change and finding comfort in familiar flavors. The scent of Italian sausage sizzling in the pot mingled with dried basil and oregano wafting through the air like a hug for my senses.
While stirring in crushed tomatoes and chicken stock, I remembered how my kids would hover around, sneaking tastes from the simmering pot. I laughed to myself as I added the cheese ravioli, knowing how they would have argued over who'd snag the first one. Finishing with fresh spinach, I watched it wilt into the creamy base as if curling up to rest. A splash of half-and-half, then a sprinkle of shredded parmesan, and it was like all of them were there with me in spirit. My practical tip? Always drain the sausage well to keep the soup from becoming too greasy and let the soup sit for a few minutes before serving for richer flavors. The evening was a reminder that even as life changes, the warmth of homemade meals can always bring us home.
Ingredients
- 2 pounds ground Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 (28-ounce) cans crushed tomatoes
- 3 cups chicken stock
- 1 (20-ounce) package fresh cheese ravioli
- 5 cups fresh baby spinach, chopped
- 2 cups half-and-half
- 1/2 cup parmesan cheese, shredded, plus more, to taste, for serving
- salt, to taste
- black pepper, to taste
Directions
- In a large stock pot over medium-high heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
- Add the onion and the garlic to the sausage and cook, stirring occasionally, until soft, about 3-5 minutes.
- Add the basil and the oregano to the sausage mixture and stir to combine.
- Add the crushed tomatoes and their juices and the chicken stock to the sausage mixture and stir to combine. Bring it to a boil.
- Add the cheese ravioli to the soup mixture and cook, stirring occasionally, until the ravioli is just tender, about 5-7 minutes.
- Add the spinach to the soup mixture and cook, stirring occasionally, until wilted, about 1-3 minutes.
- Slowly add the half-and-half to the soup mixture and stir to combine. Bring it to a simmer, stirring frequently.
- Add 1/2 cup of the parmesan cheese and stir to combine.
- Add the salt and the black pepper to the soup and stir to combine.
- Simmer the soup, about 5 minutes. Taste the soup and season with the salt and the pepper, as needed.
- Serve the soup sprinkled with the extra parmesan.
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