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Greatest plates · Soup
Ravioli Soup
A light, creamy broth of blended roasted tomato and onion, with chicken sausage through it and mini ravioli dropped in at the end. Comforting without being heavy.
Serves 5Prep 15 minCook 55 minSoupChicken
Containsdairy · gluten
Inspired by a recipe from Skinnytaste ↗
Protein 23%Carbs 36%Fat 41%
About 330 kcal a serve — 19 g protein, 30 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Brown the sausage
CaramelizeHeat a heavy-bottomed pot over medium-low heat and spray with oil. Pinch the sausage into mini meatballs, add them and stir minimally so they caramelise. Once cooked through, remove from the pot and reserve.
In the potBrown →
Caramelise the vegetables
UntouchedAdd the roma tomatoes flesh side down, then pile the sliced onion and smashed garlic on top of the tomatoes. Let everything caramelise untouched for 4-5 minutes.
In the potAdd veg →
4-5 min
Simmer
CoveredPour in the chicken bone broth, reduce the heat to low, cover and simmer until the vegetables have softened and the liquid has reduced slightly, about 25-30 minutes.
In the potSimmer →
25-30 min
Blend the soup
SmoothRemove the pot from the heat, add the half and half and blend with an immersion blender until smooth.
In the potBlend →
Cook the ravioli
SimmerReturn the pot to a low simmer. Add the mini ravioli, then return the sausage and stir in the spinach and Parmesan. Simmer until the pasta is cooked according to the package directions and the soup is warmed through.
In the potFinish →
Serve
On topLadle into bowls and sprinkle with extra grated Parmesan before eating.
Cook's noteIf the sausage sticks to the pot, deglaze with a few splashes of broth and reserve it to add back — those browned bits carry a lot of flavour into the soup.
Estimated per serve
330 kcal · 19 g protein · 30 g carbs · 15 g fatestimates, within ~10%
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