Ravioli Lasagna Soup

This Ravioli Lasagna Soup is quick to prepare and such a fun weeknight meal for the whole family. Serve with garlic bread and a side salad.

Course Dinner, Main Course

Cuisine Italian

Keyword best soup recipe, easy dinner ideas, easy dinner recipes, lasagna soup, lasagna soup recipe, ravioli soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 654.07kcal

Author Jenny

Cost $30

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound ground sausage
32 ounces chicken broth
28 ounce can fire roasted tomatoes Muir Glen is great
6 ounce can tomato paste
1 teaspoon dried oregano leaves
20 ounce package fresh Four Cheese Ravioli found in refrigerated section of grocery store
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

Place oil in large pot over medium heat. When hot, add onions, stirring until softened, about 5 minutes. Stir in garlic and cook for one minute. Add ground sausage, breaking up with spoon, stirring to brown. When browned, add chicken broth, tomatoes, tomato paste and oregano. Stir to combine then add Ravioli, salt and pepper. Stir and let simmer for 10 minutes, or until ravioli is al dente. Reduce heat to low. Stir in fresh parsley.
To prepare Ricotta cheese topping, place Ricotta, Parmesan, salt and pepper into a medium bowl, stir to combine. Place hot soup in a bowl, top with a nice dollop of Ricotta mixture.

Change up the meat. Try chicken, ground turkey, shredded beef or ground beef.
Omit the meat altogether for a meatless lasagna soup option.
Add more vegetables. I love adding diced zucchini and sometimes broccoli florets to my soup.

Serve with nice rolls for dipping. If time is tight, we like to get a bag of the garlic knots from the Walmart bakery section. Pop them in the oven for 5 minutes each side and they're delicious.

Refrigerate. Refrigerate any leftover soup that has been cooled to room temperature in an airtight container or large mason jars with a sealable lid for up to 3 days.
Reheating Instructions. Reheat soup over the stovetop in a saucepan over medium low heat until hot. You can also microwave the soup in a heat proof bowl, loosely covered for 60 second intervals until hot.

To freeze the soup, prepare it without the Ravioli and freeze in freezer safe airtight containers or bags for up to 3 months.