Creamy Tuscan Ravioli Soup Recipe

Introduction

Creamy Tuscan Ravioli Soup is a comforting and flavorful meal that combines Italian sausage, cheese ravioli, and fresh spinach in a rich, creamy broth. It’s perfect for a cozy night in and comes together quickly for a satisfying dinner.

Ingredients

• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 1 small onion, diced
• 3–4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika (optional)
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (about 20 oz) cheese ravioli (fresh or frozen)
• ½ cup sun-dried tomatoes, drained and chopped
• 3 cups baby spinach
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions

1. Step 1: In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
2. Step 2: Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using), and cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
4. Step 4: Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
5. Step 5: Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
6. Step 6: Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.

Tips & Variations

• Use spicy Italian sausage for a bit of heat, or mild sausage for a gentler flavor.
• Swap sun-dried tomatoes for roasted red peppers for a different tangy twist.
• For a lighter version, substitute half-and-half for heavy cream or use a lower-fat cream alternative.
• Fresh ravioli offers a tender texture, but frozen ravioli works well for convenience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. You can add a splash of broth or cream if the soup thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the Italian sausage with a plant-based sausage or add more vegetables like mushrooms and zucchini to keep it hearty.

Can I freeze Creamy Tuscan Ravioli Soup?

While the soup can be frozen, the ravioli might become mushy when thawed. For best results, freeze the soup without the ravioli and add fresh ravioli when reheating.

Creamy Tuscan Ravioli Soup Recipe

Print Recipe

★★★★★

4.9 from 239 reviews

This Creamy Tuscan Ravioli Soup is a hearty and flavorful Italian-inspired dish featuring tender cheese ravioli, savory Italian sausage, sun-dried tomatoes, and fresh spinach all simmered in a creamy, seasoned broth. Perfect as a comforting and satisfying meal, it combines rich flavors with simple ingredients for a delicious weeknight dinner.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 1 small onion, diced
• 3–4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika (optional)
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (about 20 oz) cheese ravioli (fresh or frozen)
• ½ cup sun-dried tomatoes, drained and chopped
• 3 cups baby spinach
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions

1. Brown the Sausage: In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
2. Sauté Aromatics: Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using), and cook for another minute until fragrant.
3. Add Liquids and Simmer: Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
4. Add Ravioli and Tomatoes: Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
5. Finish with Spinach and Cheese: Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
6. Serve: Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.

Notes

• You can use either fresh or frozen cheese ravioli based on availability.
• Adjust the level of spice by omitting or adding more crushed red pepper flakes.
• For a lighter version, substitute heavy cream with half-and-half or milk but the soup will be less creamy.
• Leftovers store well in the fridge for up to 3 days; reheat gently to avoid overcooking ravioli.
• Adding fresh herbs like basil or parsley at the end brightens the flavor.

Keywords: Creamy Tuscan Ravioli Soup, Italian sausage soup, cheese ravioli soup, Tuscan soup recipe, creamy pasta soup