Ingredients
Method
- In a large pot over medium-high heat, add the ground Italian sausage and diced onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add the minced garlic and cook for 1 minute.
- Add the tomato paste, continue stirring, and cook for about 1 minute.
- Add the chicken broth, crushed tomatoes, and Italian seasoning; cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
- Stir in the frozen cheese ravioli, heavy cream, and grated parmesan cheese. Simmer for 2 more minutes to heat through.
Notes
- Don't overcook the ravioli: frozen ravioli only needs a few minutes to heat through and become tender. Overcooking will make them mushy.
- For food safety, ensure ground Italian sausage reaches an internal temperature of 160°F (71°C).
- Make ahead: The base of the soup (without ravioli and cream) can be made up to 2 days in advance and refrigerated. Add ravioli and cream just before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For food safety, ensure ground Italian sausage reaches an internal temperature of 160°F (71°C).
- Make ahead: The base of the soup (without ravioli and cream) can be made up to 2 days in advance and refrigerated. Add ravioli and cream just before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.