Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social

Chicken Sausage and Ravioli Soup

Serving Size:Serves 6-8


  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 12 ounces chicken sausage (I used a pack with Italian flavors)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine, like Italia PInot Grigio
  • 1 cup chicken broth
  • 3 cups water
  • one 28 ounce can crushed tomatoes with their juices
  • 1 can Cannellini Beans, drained and rinsed
  • Handful fresh basil leaves, torn
  • 9 or 10 oz Nuovo Pasta Cheese Ravioli or Tortellini
  • 6 cups (about 8 ounces) fresh spinach, coarsely chopped
  • 1/2 cup freshly grated Parmesan Cheese

Adapted From:Big Girls Small Kitchen


This soup comes together quickly and is hearty for cool nights. If your kids are afraid of spinach, you could skip it. Also, pork or turkey sausage can be substituted.


Warm the olive oil in a heavy stockpot over medium heat. Chop the chicken sausage into bite-sized pieces and add them to the pot (if you can, remove the casingsbut if they dont come off easily, dont worry about it). Add the onion, garlic, salt, and pepper, and cook until the sausages are beginning to brown and the onion is translucent, about 5 minutes.

While stirring, add the white wine and scrape up any brown bits from the bottom of the pan. Simmer everything over medium heat until the wine has reduced by half, about 2 minutes.

Pour in the stock, water, and crushed tomatoes, and add the salt and most of the basil. Give it a stir, bring the soup to a simmer, and cook for about 5 minutes, so the flavors combine. Add the beans. 

Add the ravioli, and cook until it rises to the top, about 3-4 minutes for fresh ravioli. Drop in the spinach and cook just until the leaves are wilted, about 2 minutes.

Ladle the hot soup into big bowls and top with grated Parmesan. Garnish with a few extra basil leaves
Rate / Add your own comment
Rate this Recipe: