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Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

The calendar says it’s fall, so why are the sprinklers still running? And sandals and shorts are still in the forefront of my closet. But I’m not complaining, having a slower descent into the rain and dreary season here in Seattle is fine with me. But it does confuse my mind when I see the colors of fall everywhere in stores, but nature has fallen behind.

Still, it is growing colder than the unusually warm summer we enjoyed, so the thoughts of hot creamy soup, cheese-ladened casseroles, and thick slabs of baked tofu are creeping into my food cravings. I love food that looks and tastes like it’s been simmered and fussed over for hours, but in reality took minutes to prepare. Taste and texture are important, as is how it’s served, and who it’s eaten with.

soup

Fall food is a wonderful celebration of “home.” They’re the meals that remind us of our childhood. The comfort foods our parents made us when we weren’t feeling well, or we had a special day. Huge crocks of cheesy baked mac and cheese, tater tot casserole, beef stew filled with potatoes and carrots, and more.

Fall Entertaining: Hot & Hearty Soup – Italian Sausage or Vegetarian

But I’m trying to eat lighter now and while I’m a vegetarian, my husband is not, so creating meals we can both enjoy can sometimes be a problem. This soup has a roasted grape tomato base with Italian sausage to please my meat eater. While I cook this as one recipe, split in half, I’m adding it here as two separate recipes.

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Cheese Ravioli Tomato Soup with Italian Sausage
Cheese Ravioli in a roasted grape tomato and vegetable stock with Italian sausage with Parmesan cheese and fried Ravioli for garnish.
Author:
Cuisine: Italian
Type: Soup
Yield: 6
Ingredients
  • Soup
  • 3 pints grape tomatoes
  • 3 Tbls olive oil, divided
  • salt and pepper
  • 1 lb Italian sausage, cut ¼" thick and on an angle
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 tsp dried oregano (or 3 tsp fresh)
  • 32 oz vegetable stock (or beef)
  • 14 oz chopped tomatoes (with juice)
  • ½ lb frozen mini cheese ravioli (divided, do not thaw)
  • Fried Ravioli Garnish (optional)
  • Vegetable Oil
  • 12 frozen mini cheese ravioli
  • 1 egg
  • 1 tsp water
  • 1 cup Panko Crumbs, Italian Flavor
  • Fresh Parmesan, grated
Instructions
  1. Preheat oven to 400 F
  2. Wash and dry tomatoes. On a rimmed baking sheet, toss the tomatoes with 1 Tbl olive oil. Sprinkle with salt and pepper.
  3. Roast for 45-50 minutes or until the tomatoes have burst, are shriveling, and are starting to turn brown.
  4. While the tomatoes are roasting, in a saucepan over medium heat, cook the sausage, browning on both sides. Remove from pan and drain on a paper towel.
  5. Remove all but approximately 1 Tbls of the pork sausage grease and return the pan to the stove. Add the onions and garlic and saute, scraping up the browned bits from the sausage, until the onions are translucent (3-5 minutes).
  6. Add the oregano, canned tomatoes, and stock. Add the sausage back into the pan. Simmer.
  7. When the roasted tomatoes are done, add them to a blender or food processor. Be sure that you don't close the lid on either or it may explode. Process until smooth (about 10 pulses).
  8. Add the roasted tomatoes (about 2 cups) to the saucepan and bring just to a boil. Reduce to low and let simmer for up to 40 minutes but as few as 15 while you prepare the Ravioli garnish.
  9. About 10 minutes before serving, add the cheese ravioli to the soup (check the package for the correct cooking time).
  10. Fried Ravioli Garnish
  11. In a small bowl, beat the egg with the water. In a separate bowl. Add the Panko crumbs (use a spoon to crush them even more). Dip each frozen cheese ravioli into the egg wash, let the extra drip off, then coat them in panko crumbs. Fry 1-2 minutes on each side. Remove to a cooling rack or place on a paper towel to drain extra oil.
  12. Serve with grated parmesan and fried ravioli.
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Fall Entertaining: Shopping, Prep & Cooking

I purchased everything I needed to make both versions of this hearty fall soup at Walmart. I also bought a few new home decor items to add to my growing stash of fall items.

Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Roasted Grape Tomatoes - Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Fried Ravioli - Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Breaded Fried Ravioli - Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

Save Print
Cheese Ravioli Tomato Soup (Vegetarian)
Author:
Cuisine: Italian
Type: Vegetarian
Yield: 6
Ingredients
  • Soup
  • 3 pints grape tomatoes
  • 3 Tbls olive oil, divided
  • salt and pepper
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 tsp dried oregano (or 3 tsp fresh)
  • 32 oz vegetable stock
  • 14 oz chopped tomatoes (with juice)
  • ½ pd frozen mini cheese ravioli (divided, do not thaw)
  • Fried Ravioli Garnish (optional)
  • Vegetable Oil
  • 12 frozen mini cheese ravioli
  • 1 egg
  • 1 tsp water
  • 1 cup Panko Crumbs, Italian Flavor
  • Fresh Parmesan, grated
Instructions
  1. Preheat oven to 400 F
  2. Wash and dry tomatoes. On a rimmed baking sheet, toss the tomatoes with 1 Tbl olive oil. Sprinkle with salt and pepper.
  3. Roast for 45-50 minutes or until the tomatoes have burst, are shriveling, and are starting to turn brown.
  4. While the tomatoes are roasting, in a saucepan over medium heat, warm 1 Tbls olive oil. Add the onions and garlic and sauteuntil the onions are translucent (3-5 minutes).
  5. Add the oregano, canned tomatoes, and stock. Simmer.
  6. When the roasted tomatoes are done, add them to a blender or food processor. Be sure that you don't close the lid on either or it may explode. Process until smooth (about 10 pulses).
  7. Add the roasted tomatoes (about 2 cups) to the saucepan and bring just to a boil. Reduce to low and let simmer for up to 40 minutes but as few as 15 while you prepare the Ravioli garnish.
  8. About 10 minutes before serving, add the cheese ravioli to the soup (check the package for the correct cooking time).
  9. Fried Ravioli Garnish
  10. In a small bowl, beat the egg with the water. In a separate bowl. Add the Panko crumbs (use a spoon to crush them even more). Dip each frozen cheese ravioli into the egg wash, let the extr drip off, then coat them in panko crumbs. Fry 1-2 minutes on each side. Remove to a cooling rack or place on a paper towel to drain extra oil.
  11. Serve with grated parmesan and fried ravioli.
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Quick and Easy Dessert

Easy Rice Pudding Dessert - Cheese Ravioli Tomato Soup with Italian Sausage Recipe or Vegetarian - #FallMoments #CollectiveBias ad

An excellent dinner calls for something sweet to savor afterward! I use a prepared rice pudding and drizzled it with caramel sauce and topped it with raspberries. Serving it in fancy glasses makes it look as elegant as it tastes.

This soup is so hearty and filling that a green salad and french bread made for a perfect meal. We have plenty of leftovers for lunch, and my mom will be stopping by for a bowl tomorrow.

Is fall entertaining something you look forward to? If it is, find more great ideas at the Simple Entertaining Social Hub.