Creamy Tuscan Ravioli Soup Recipe

Introduction

Creamy Tuscan Ravioli Soup is a comforting and flavorful dish that combines tender cheese ravioli with savory Italian sausage in a rich, creamy broth. It’s perfect for a cozy night in or when you want a satisfying meal with minimal effort.

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

• For a vegetarian version, substitute the sausage with sautéed mushrooms or plant-based sausage alternatives.
• Use fire-roasted or marinated sun-dried tomatoes for extra flavor depth.
• If you prefer a lighter soup, replace heavy cream with half-and-half or whole milk, but note the soup will be less rich.
• Add a pinch of nutmeg to the cream for a subtle, warming note.
• Fresh pasta ravioli cooks faster, so reduce simmer time accordingly to avoid overcooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Add a splash of broth or water if the soup thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ravioli for this soup?

Yes, both fresh and frozen store-bought cheese ravioli work well. Just adjust cooking time according to the package instructions to ensure the ravioli is cooked through.

Is it possible to make this soup dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free creamer. Also, use a dairy-free Parmesan alternative or omit the cheese to keep it dairy-free.

Creamy Tuscan Ravioli Soup Recipe

Print Recipe

★★★★★

5 from 70 reviews

This Creamy Tuscan Ravioli Soup is a delicious and comforting dish that combines Italian sausage, cheese ravioli, sun-dried tomatoes, and spinach in a rich, creamy broth. Perfect for a cozy meal, this soup is easy to make and packed with flavor thanks to Italian seasoning, garlic, and Parmesan cheese.

• Author: Logan
• 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

• Use fresh or frozen ravioli based on convenience and availability.
• Adjust the amount of crushed red pepper flakes for preferred spice level or omit for a milder soup.
• For a vegetarian version, substitute Italian sausage with plant-based sausage or mushrooms and use vegetable broth instead of chicken broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adding a squeeze of lemon juice before serving can brighten the flavors.

Keywords: Tuscan soup, ravioli soup, creamy Italian soup, sausage soup, easy dinner, comfort food, Italian sausage soup, sun-dried tomato soup