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Creamy Tuscan Ravioli Soup

Irresistible Creamy Tuscan Ravioli Soup for Cozy Nights

Enjoy a comforting bowl of Creamy Tuscan Ravioli Soup, featuring cheese ravioli in a velvety broth with savory sausage and fresh spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and flavor; substitute with vegetable oil if needed.
  • 1 pound Italian Sausage Provides protein and hearty flavor; can be substituted with ground turkey.
  • 1 medium Onion Adds a sweet base flavor; use shallots for a milder taste.
  • 3 cloves Garlic Enhances overall flavor; fresh is preferred.
  • 1 tablespoon Dried Italian Seasoning Adds herbal notes; substitute with oregano and basil if unavailable.
  • 1 teaspoon Paprika Introduces sweet smokiness; omit if not preferred.
  • 1/2 teaspoon Crushed Red Pepper Flakes Provides heat; adjust to spice tolerance.
  • 4 cups Chicken Broth Acts as soup base; vegetable broth for vegetarian versions.
  • 1 cup Heavy Cream Contributes creaminess; substitute with full-fat coconut milk for dairy-free.
  • 9 ounces Cheese Ravioli Core ingredient that adds heartiness; use any flavor.
  • 1/2 cup Sun-Dried Tomatoes Adds tangy sweetness; fresh Roma tomatoes could work.
  • 4 cups Baby Spinach Adds freshness and nutrition; kale can be used.
  • 1/2 cup Parmesan Cheese Provides salty depth; nutritional yeast can be used for dairy-free.
  • to taste Salt Enhances flavors to taste.
  • to taste Pepper Enhances flavors to taste.
  • Fresh Basil or Parsley for garnish Adds visual appeal and freshness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the Sausage: In a Dutch oven, heat olive oil over medium heat. Add crumbled Italian sausage and cook for about 5–7 minutes until browned.
  2. Sauté Aromatics: Add diced onion and sauté for 2–3 minutes until translucent. Add minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes, cooking for an additional minute.
  3. Add Liquids and Simmer: Pour in chicken broth, raising heat to boil. Lower heat and stir in heavy cream, allowing to simmer uncovered for 5–7 minutes.
  4. Add Ravioli and Tomatoes: Carefully add cheese ravioli and sun-dried tomatoes into the soup. Cook for 5–6 minutes until ravioli are tender.
  5. Finish with Spinach and Cheese: Fold in fresh baby spinach and sprinkle in Parmesan cheese. Season with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls, garnishing with fresh basil or parsley. Serve hot with bread or salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, allow soup to simmer longer for depth of flavor and stir regularly as ravioli cooks to prevent clumping.

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