Mini Rounds Cheese Ravioli Soup with Italian Sausage and Baby Arugula
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Ingredients
Cooking Process
Steps
Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add the ravioli and cook according to the package directions. When the ravioli are done, drain them in a colander and set them aside.
Place a large saucepan on the stove and preheat it over medium - high heat.
Add the sausage to the preheated saucepan. Brown the sausage for 5 - 7 minutes, using a spoon or spatula to stir and crumble it as it cooks, ensuring it is completely cooked through.
Add the onion, celery, carrots, and peas to the cooked sausage in the saucepan. Stir them in well and cook for 4 minutes, stirring often so the vegetables cook evenly and start to soften.
Turn the heat down to medium - low.
Stir the pasta sauce, broth, and sun - dried tomatoes into the vegetable and sausage mixture in the saucepan.
Let the soup simmer for 8 - 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together.
When it's time to serve, divide the reserved ravioli evenly among the bottom of the soup bowls.
Ladle the soup evenly into the bowls over the ravioli. Top each bowl with a handful of roughly chopped baby arugula. Then, finish each bowl by adding 1 tablespoon of ricotta cheese on top.
Nutrition
Per serving (2 servings)
225
Calories
10g
Protein
25g
Carbs
8g
Fat
300mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Mini Rounds Cheese Ravioli Soup make?
This recipe makes 4 servings. It's a great amount for a cozy dinner for a small group.
How long does it take to cook the Mini Rounds Cheese Ravioli Soup?
The total cooking time is 32 minutes, with 10 minutes of prep time and 22 minutes of cooking time.
What are the allergens in this Mini Rounds Cheese Ravioli Soup?
The allergens in this soup are dairy and wheat/gluten. Be cautious if you have these allergies.
Can I substitute the Italian sausage in this recipe?
The recipe doesn't mention substitutes. You could try other types of cooked ground meat, but results may vary.
How difficult is it to make this Mini Rounds Cheese Ravioli Soup?
The difficulty level is easy. The steps are straightforward and suitable for beginners.
Substitutions
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Substitutions
Cheese Ravioli
Spinach and ricotta ravioli, Mushroom ravioli
The flavor will change according to the filling. Spinach and ricotta will add a fresh, green note, while mushroom ravioli will bring an earthy flavor. The cooking time should be similar to cheese ravioli, but check the package instructions.
Italian Sausage
Sweet Italian turkey sausage, Ground beef
Turkey sausage is lower in fat. It has a milder flavor compared to pork sausage. Ground beef can be seasoned with Italian spices to mimic the flavor of Italian sausage, but it may have a different texture when cooked.
Onion
Shallots, Leeks
Shallots have a milder and sweeter flavor than onions. Leeks have a more delicate flavor. Both can be used in a 1:1 ratio, but leeks may need a bit more cooking time to soften.
Celery
Fennel, Green bell peppers
Fennel has a licorice - like flavor and a similar crunch to celery. Green bell peppers add a sweet and fresh flavor. They can be used in the same quantity as celery, but green bell peppers may cook faster.
Marinara or Tomato Sauce
Homemade tomato sauce, Canned crushed tomatoes
Homemade tomato sauce allows you to control the seasonings. Canned crushed tomatoes can be used as a base and seasoned with herbs and spices to achieve a similar flavor to marinara sauce. The texture may be a bit looser compared to marinara.
Unsalted Chicken Broth
Vegetable broth, Beef broth
Vegetable broth makes the soup vegetarian. It has a lighter flavor compared to chicken broth. Beef broth adds a richer and heartier flavor, but it will change the overall flavor profile of the soup.
Baby Arugula
Baby spinach, Kale
Baby spinach has a milder flavor than arugula. Kale is more fibrous and has a stronger flavor. Both can be used as a substitute, but kale may need to be chopped more finely and may take a bit longer to wilt.
Ricotta Cheese
Cottage cheese, Mascarpone
Cottage cheese has a more granular texture and a milder flavor. Mascarpone is creamier and richer. Both can be used as a topping, but the texture of the dish will be different depending on the substitute.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store the soup in an airtight container in the fridge for 3 - 4 days.
Freezer
Freeze the soup in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the soup cool to room temperature before refrigerating or freezing to prevent spoilage.
- • Label the container with the date of storage.
Reheating Tips
- • Reheat the soup on the stovetop over medium - low heat, stirring occasionally to avoid burning and ensure even heating.
- • If the soup has thickened in the fridge, add a little water or broth to reach the desired consistency.
Safety Notes
- • Always reheat the soup to a boiling point to ensure food safety.
Troubleshooting
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Troubleshooting
Ravioli are overcooked and mushy
Likely cause: Cooking the ravioli for longer than the package directions or boiling the water too vigorously
Next time, set a timer according to the package instructions. If the water is boiling too aggressively, reduce the heat to a gentle boil. If the ravioli are already overcooked, try using them as a topping for the soup instead of adding them to the bottom of the bowl.
Ravioli are undercooked and hard in the center
Likely cause: Not cooking the ravioli for the full time specified on the package or the water not being at a proper rolling boil when the ravioli were added
Return the undercooked ravioli to a pot of boiling water and cook for a few more minutes until they are tender. Make sure the water is boiling vigorously before adding ravioli in future attempts.
Sausage is still pink and undercooked
Likely cause: Not cooking the sausage for the full 5 - 7 minutes or not breaking it up into small enough pieces for even cooking
Continue cooking the sausage in the saucepan over medium - high heat, stirring and crumbling it more thoroughly. Check for doneness by cutting into a piece to ensure it is no longer pink in the center.
Sausage is burnt
Likely cause: Cooking the sausage over too high heat or not stirring it frequently enough
Remove the burnt parts of the sausage. If most of it is burnt, discard it and start with fresh sausage, reducing the heat to medium and stirring more often.
Vegetables are still crunchy after 4 minutes of cooking
Likely cause: The heat was too low or the vegetables were not cut into small enough pieces
Continue cooking the vegetables for a few more minutes until they reach the desired tenderness. In the future, make sure to dice the vegetables into smaller, more uniform pieces and ensure the heat is at an appropriate medium - high level.
Soup is too thin and lacks flavor
Likely cause: Not simmering the soup long enough for the flavors to meld or using low - quality broth and sauce
Continue simmering the soup for an additional 5 - 10 minutes, stirring occasionally. You can also add a pinch of salt, pepper, or dried herbs like oregano or basil to enhance the flavor.
Soup is burning on the bottom of the saucepan
Likely cause: Not stirring the soup often enough during simmering or the heat being too high
Immediately reduce the heat to low and stir the soup well. If the soup has started to burn, carefully remove it from the heat, transfer it to another clean saucepan, and continue simmering on a lower heat while stirring more frequently.