Creamy Tuscan Ravioli Soup Recipe

Introduction

Creamy Tuscan Ravioli Soup is a comforting and flavorful dish perfect for chilly evenings. Packed with Italian sausage, sun-dried tomatoes, and tender ravioli, this soup blends rich creaminess with vibrant herbs for a satisfying meal.

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 and use vegetable broth.
• Use spicy Italian sausage if you prefer extra heat or leave out the red pepper flakes for a milder soup.
• Fresh ravioli adds a delicate texture, but frozen works well and is convenient.
• Adding a splash of white wine before the broth can enhance depth of flavor.

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. The ravioli may absorb some liquid upon reheating, so add a splash of broth or water if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked ravioli?

Yes, store-bought cooked ravioli can be added in step 4, but reduce the simmering time to just enough to heat through to avoid overcooking.

Is this soup freezer-friendly?

This soup can be frozen, but the ravioli may become softer after thawing. For best results, freeze the soup and ravioli separately if possible, and combine when reheating.

Creamy Tuscan Ravioli Soup Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This creamy Tuscan ravioli soup is a comforting and flavorful dish featuring Italian sausage, cheese ravioli, sun-dried tomatoes, spinach, and Parmesan cheese in a rich, creamy broth with Italian herbs and spices. Perfect for an easy weeknight dinner that’s hearty and satisfying.

• Author: Luna
• 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 the 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 to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes (if using), cooking for another minute until fragrant.
3. Add Liquids and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat, then stir in the heavy cream. Let the soup simmer uncovered for 5–7 minutes to allow the flavors to meld together.
4. Add Ravioli and Tomatoes: Stir in the cheese ravioli and chopped sun-dried tomatoes. Continue to simmer for 5–6 minutes, or according to package instructions, until the ravioli is cooked through and tender.
5. Finish with Spinach and Cheese: Turn off the heat and stir in the baby spinach until wilted. Add the grated Parmesan cheese, stirring until it melts and incorporates into the soup. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a side salad for a complete meal.

Notes

• You can use mild or spicy Italian sausage depending on your heat preference.
• Fresh or frozen cheese ravioli both work well in this recipe.
• Adjust red pepper flakes to control the spiciness of the soup.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich and creamy.
• This soup can be reheated gently on the stovetop and may thicken; add a splash of broth or cream if needed.

Keywords: Tuscan ravioli soup, creamy ravioli soup, Italian sausage soup, cheese ravioli soup, Tuscan soup recipe