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Creamy Truffle Ravioli Soup
Enjoy the warmth of a comforting, one-pot truffle ravioli soup. This rich and indulgent dish combines Italian sausage, a savory broth, cheesy ravioli, and a touch of rosemary truffle salt for the perfect cozy bite.
DIFFICULTY:
Easy
TIME:
30 min
SERVES:
8
INGREDIENTS
1 tablespoon olive oil
1/2 yellow onion, diced
6 cloves minced garlic
16 ounces of Italian sausage
1 tablespoon Italian seasoning
2 tablespoons tomato paste
4 cups chicken broth
1 can crushed tomatoes
18 ounces packet of spinach & cheese ravioli
2 cups fresh chopped spinach
1 cup heavy cream
Sabatino Truffle & Rosemary Salt
Fresh cracked pepper
Shaved Parmesan
1/2 yellow onion, diced
6 cloves minced garlic
16 ounces of Italian sausage
1 tablespoon Italian seasoning
2 tablespoons tomato paste
4 cups chicken broth
1 can crushed tomatoes
18 ounces packet of spinach & cheese ravioli
2 cups fresh chopped spinach
1 cup heavy cream
Sabatino Truffle & Rosemary Salt
Fresh cracked pepper
Shaved Parmesan
METHOD
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1Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the onion with a pinch of salt and pepper, sautéing for 3-4 minutes until softened. Stir in the garlic and Italian seasoning, cooking for another 30 seconds.
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2Cook the Sausage: Add tomato paste, stirring for a minute to deepen the flavor. Then, add the sausage, breaking it up with a spatula, and cook until browned and fully cooked.
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3Build the Soup: Pour in the broth and crushed tomatoes, then add the ravioli along with a generous pinch of salt and pepper. Bring to a gentle simmer over medium-high heat, then reduce to low and cook for 3-5 minutes until the ravioli is al dente.
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4Finish with Cream & Greens: Stir in the chopped spinach and heavy cream, allowing the spinach to wilt and the soup to heat through.
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5Serve & Enjoy: Adjust seasoning with salt and pepper, then ladle into bowls. Garnish with Parmesan and fresh parsley.
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