About the Recipe
I have a confession: I'm a complete sucker for Italian soups. Give me anything with Italian seasoning and Parmesan cheese, and I'm happy. So when my husband came down with the cold that seems to be going around everywhere right now, I knew exactly what to make him.
This Italian Sausage Mini Ravioli Soup is the kind of recipe that makes you feel like a soup superhero. It's hearty enough to feel substantial, gentle enough for a scratchy throat, and packed with the kind of comfort that only a homemade bowl of soup can provide. There's something special about making soup for someone you love when they're not feeling well - and this one delivered exactly what we both needed.
What makes this soup so wonderful is how it layers flavor and texture. Savory Italian sausage mingles with the classic mirepoix trio of onions, celery, and carrots, while plump mini ravioli add that pasta comfort we all crave. Creamy cannellini beans make it hearty enough for a main dish, and baby spinach stirred in at the end adds a fresh, vibrant touch. The tomato-based broth, seasoned with Italian herbs and finished with Parmesan cheese, ties everything together beautifully.
Best of all? It comes together in one pot in about 30 minutes. Whether you're nursing a loved one back to health, feeding a crowd, or meal-prepping for the week ahead, this soup is a reliable winner that tastes even better the next day. Serve it with crusty bread and a generous sprinkle of that glorious Parmesan cheese for a meal that feels special but couldn't be easier.
Ingredients
1 Tbs EVOO
1/2 Vidalia onion, diced
2 stalks, diced
2 carrots, peeled and diced
2 cloves minced garlic
1 pound ground mild Italian sausage (turkey sausage is also perfect!)
1 can diced tomatoes with basil and garlic
5 cups chicken broth
1 Tbs Italian seasoning
1 package refrigerated or frozen small or mini cheese ravioli (or cheese tortellini)
1 can cannellini beans, drained and rinsed
2 cups baby spinach
Parmesan cheese
Instructions
Step 1
In a large soup pot or Dutch oven, warm the olive oil over medium-high heat. Add the onions, celery, and carrots, cooking until they soften, approximately 5 minutes. Stir in the garlic and cook for 1 minute. Season with salt and pepper.
Step 2
Incorporate Italian sausage and brown it alongside the softened vegetables. Stir in Italian seasoning and cook for a minute until it becomes fragrant.
Step 3
Add the tomatoes and broth, then bring to a boil. Add drained beans and ravioli. Allow to return to a boil. Add spinach to pot and stir in. Allow to wilt.
Step 4
Using an immersion blender (or a blender working in batches), puree soup. You can leave it a bit chunkier if you like that or puree until completely smooth. Return all soup to the pot if working with a blender. Whisk in the yogurt and season with salt and pepper to taste.
Step 5
Return the ham and asparagus pieces back into the soup. Swirl with yogurt on top. Best served with warm, crusty bread.
Notes
Enhance with pesto - If you have pesto available in the fridge, add a small dollop on top of the soup for extra flavor!
Don't like beans? - My sister really dislikes beans so I get it if you do too, but don't worry, the soup is perfect without it. Or you can add some other vegetables such as green beans, cubed sweet potatoes or even some corn.
