Ravioli Soup With Sausage

Ravioli Soup With Sausage

from realsimple.com
Entree
35 min
6 servings
568 kcal / serving

This comforting ravioli soup with Italian sausage, marinara, and kale is rich, creamy, and full of flavor. Made in one pot with simple ingredients like garlic, onion, and basil, it’s a hearty, weeknight-ready dinner that tastes like it simmered all day.

Ingredients

  • 2 tbsp.olive oil
  • 1 lb.ground italian pork sausage
  • 6 clovesgarlic, finely chopped
  • 5 ½ cupschopped yellow onion
  • 4 cupslower-sodium chicken
  • 1 tsp.kosher salt
  • 124-oz. jar marinara sauce
  • 19-oz. pkg. refrigerated
  • 4 cupspacked torn curly kale
  • ½ cupheavy cream
  • ¼ cupchopped fresh basil

Directions

  1. 1

    Heat oil in a large pot over medium-high. Add sausage; cook, breaking it up using a wooden spoon, until browned, 5 to 8 minutes. Transfer to a medium bowl using a slotted spoon.

  2. 2

    Add garlic and onion to pot. Reduce heat to medium and cook, stirring constantly, until softened, 3 to 4 minutes. Stir in broth, 2 cups water, salt, and marinara sauce, scraping bottom of pot to release any browned bits. Bring to a boil over medium; cook, stirring occasionally, for 5 minutes. Add ravioli; cook, stirring often, until tender, about 5 minutes.

  3. 3

    Reduce heat to medium-low. Add sausage, kale, cream, and basil to pot; cook, stirring often, until kale is wilted and sausage is heated through, about 5 minutes. Garnish with basil. Make-Ahead and Storage Instructions Leftovers can be refrigerated in an airtight container for up to 3 days. Keep in mind that the ravioli (or any pasta used) will soak up the liquid, and the soup’s texture will change. So, it’s best to use a slotted spoon to remove the ravioli from the soup base and store the ravioli separately in an airtight container in the refrigerator. Combine and reheat the soup until piping hot.