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.
Type: Soup
Cuisine: Italian
Yield: 6
  • 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
  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.
Recipe by Baby to Boomer Lifestyle at