Italian Sausage and Ravioli Soup


There’s one thing I love more than pumpkin season, and it’s soup season. Sure, you can eat soup all year long, but when it’s 90+ degrees outside, a big, hot bowl of soup just doesn’t seem very appealing.

However, when the temperatures start to drop, the sun sets sooner, and I pull out my nice collection of fuzzy socks, there’s one type of meal always on my mind — soup. Of course, making the same soup every week can get a little boring, so I like to experiment and find new flavors that work together.

My mom always made different kinds of soup (and still does) so the basis of my soup recipe collection comes from her. To be honest, I’m not a huge fan of brothy soups — I’ll take a creamy baked potato over chicken noodle any day — but even my  mom’s brothy soups are super delicious. Her chicken noodle soup is the only kind I like.

One of my favorite soups that she makes is an Italian Sausage and Tortellini soup. I think she makes it every time we’re back in Colorado. Paired with our favorite garlic knots recipe, it’s one of my favorite meals that she makes. It’s full of yummy vegetables, a tasty broth, and cheese filled tortellini.

Italian Sausage and Ravioli Soup by Clarks Condensed #soup #fall #ravioli

The other day, we realized we had almost all the ingredients, and since it was a slightly cooler evening, I thought I should make it. Sadly, we didn’t have any cheese tortellini, but, we did have a package of Buitoni Crab Ravioli, and I thought it was an excellent alternative. I also used my new fresh spices, which really enhanced the flavor a lot.

NEVER Miss Another Recipe!

Sign up for our food and recipe newsletter today

  • Free eRecipeBook upon signup
  • Free Meal Planning Bundle
  • Easy and Family Friendly Recipes EVERYONE Will Love!

I think I like this soup so much because it’s different than the typical soups I eat. Of course, I think sausage makes anything better, but the addition of the ravioli (or tortellini) and fresh vegetables makes it a knockout.

Italian Sausage and Ravioli Soup
Save RecipeSave Recipe


  • 1 pound Jimmy Dean Sage Sausage
  • 1 cup chopped onions
  • 2 cloves of minced garlic
  • 6 cups of beef stock
  • 1/3 cup water
  • 1 cup chopped carrots
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 cup tomato sauce
  • 1 zuchinni, chopped
  • 8 ounces ravioli or tortellini
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1 tablespoon Parsley
  • Parmesan Cheese (for topping)
six sisters menu plan


  1. In a large pot, brown sausage. Drain fat and add onions and garlic and saute for about five minutes.
  2. To the large pot, add the beef stock, water, carrots, basil, oregano, and tomato sauce. Bring to a boil, and then reduce to low. Simmer for about 30 minutes, and skim any fat that appears.
  3. After 30 minutes, add zucchini, ravioli, green pepper, red pepper, and parsley. Simmer for about 10 minutes, making sure the pasta is fully cooked.


All we ask is that you be kind. We welcome differing opinions, but any comments containing personal attacks, sarcasm, etc. will be removed immediately. Keyboard warriors aren’t welcome 🙂 All comments are moderated and may take time to be approved. Anything not pertaining specifically to the content of a post will be removed (including comments about ads).


Tags from the story
, ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.