Creamy Sausage and Butternut Squash Ravioli Soup
Flavors Of Fall
Creamy Sausage and Butternut Squash Ravioli Soup is a one-pan soup made with Italian sausage, cream cheese, a hearty tomato based broth, and ready-made butternut squash ravioli. This is a delicious weeknight meal option.
I am obsessed with those fresh pastas they sell at the grocery store in the refrigerator section. I saw that they once again have the seasonal Butternut Squash Ravioli and I had to get it.
I also had some hot Italian sausage at home. After thinking for a few minutes, I came up with the recipe for this Creamy Sausage and Butternut Squash Ravioli Soup and it was even better than I pictured in my head.
Hearty, savory, delicious, and it cooked up in about an hour. The good news is, I made it earlier in the day and then reheated it for Mister Tipsy when he got home from work at 10:30 pm and it was still very brothy.
Usually pasta soups suck up the broth, but this did not! A great meal prep option.
Butternut Squash Ravioli
This Rana Brand pasta is what I am talking about in the paragraph above. My store had these on sale so I bought two.
I even see this brand at Aldi now. If you do not have this brand, you can use any butternut squash ravioli.
The recipe card tells you to adjust the cook time based off the package you use. I also cannot vouch for the amount of broth that will be left after this soup sits if you use another brand.
Even if the broth is not so brothy, this dish will still be great.
The Seasoning
I use this Tomato and Chicken Bouillon in quite a few recipes so it is a product I usually keep in my pantry. Most recently I used it for my Tomato Pastina recipe.
You can really substitute any bouillon for this recipe if you do not want to buy this. I do like the added layer of the tomato flavor and this is also great to add to your rice.
The Cream Cheese
Be sure that your cream cheese sits out and gets super soft, then make sure to cut it into small bits. This way when you add the broth to it, it melts quickly.
You want to whisk this mixture really well so that it is as creamy and smooth as possible. When you add it to the soup, you may see little bits of cream cheese, but this is fine.
You can whisk it even more in the pot to rid your soup of cream cheese bits.
Creamy Sausage and Butternut Squash Ravioli Soup Recipe
Creamy Sausage and Butternut Squash Ravioli Soup is a one pot soup that cooks up in about an hour, perfect for weeknight meals. Made with Italian Sausage, cream cheese, sun dried tomatoes, and butternut squash ravioli.
Ingredients
- 1 to 1.5 lbs. of Italian Sausage Links, Spicy Or Mild
- 1 medium sized Yellow Onion
- 1 cup of Sun Dried Tomatoes in Oil
- 8 ounce block of Cream Cheese
- 2 teaspoons of Onion Powder
- 1 teaspoon of Black Pepper
- 1/2 tablespoon of dried Italian Herbs
- 2 to 3 tablespoons of Chicken Bouillon Powder *to taste
- 12 cups of Water
- 2 bags of Butternut Squash Ravioli (10 ounce each) * I used the fresh not frozen **pictured in the post before the recipe card
- Handful of Fresh Chives
Instructions
- In a deep sided skillet or stock pot add the sausage, removing the casings from the sausage and throwing them away before adding them to the pot.
- Cook the sausage, breaking it up into a crumble as it cooks.
- Chop the onion and add it to the cooking sausage.
- Chop up the sun dried tomatoes into small bits and add to the cooking sausage and onion.
- Season the stuff in the skillet with the onion powder, black pepper, dried Italian herbs, and the chicken tomato bouillon. Sauté all of this for 5 minutes.
- When the sausage is fully cooked and caramelized, as well as the onions, add the 12 cups of water to the pan. Bring to a boil and reduce the heat to simmering. Cover and simmer 35 minutes, stirring occasionally.
- While the soup simmers, cut up the cream cheese block into very small bits. Leave your cream cheese out about an hour before you cook, if possible. You want the cream cheese to be very soft.
- After the 35 minutes, add the cream cheese to a bowl and add three cups of the hot broth from the pot. Whisk VERY well to make the cream cheese super creamy and smooth. Set this aside.
- The pasta I used needed to be cooked for 5 minutes, so note how long your pasta needs to cook for in this step. Add the pasta and simmer, uncovered, for as long as it needs to cook until soft.
- Add the cream cheese, whisking while you add it. You may see some little bits of the cream cheese. You can carefully whisk it into the soup, or pay no mind to that if you do not care. Simmer for 5 minutes more.
- Slice the chives very thin and add to the soup and stir in.
- This soup did not soak up the broth after I added the ravioli, but all raviolis are not the same. If you are worried about this, you can cook the ravioli separately and add it to the bowls you are serving in.
- Top with cracked black pepper.