Creamy Tuscan Ravioli Soup Recipe

Introduction

This Creamy Tuscan Ravioli Soup is a warm and comforting dish perfect for chilly days. Rich with Italian sausage, cheese ravioli, and fresh spinach, it delivers hearty flavors in every spoonful.

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 cheese and stir until melted and well incorporated. Season with salt and pepper to taste.
6. Step 6: Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a side salad.

Tips & Variations

• Don’t overcook the ravioli—add it toward the end so it stays tender and doesn’t fall apart.
• Use fresh spinach for best texture and nutrients; it wilts nicely without overpowering the soup.
• Grate your own Parmesan cheese for a better melt and richer, nuttier flavor.
• If the soup thickens too much as it sits, thin it out with extra chicken broth before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or cream when reheating to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can substitute Italian sausage with ground turkey or chicken sausage for a lighter version. Adjust seasoning as needed to maintain flavor.

Is it possible to make this soup vegetarian?

To make it vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can add mushrooms or extra sun-dried tomatoes for added depth of flavor.

Creamy Tuscan Ravioli Soup Recipe

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★★★★★

4.6 from 91 reviews

Creamy Tuscan Ravioli Soup is a comforting and hearty Italian-inspired dish featuring browned Italian sausage, tender cheese ravioli, sun-dried tomatoes, and fresh spinach in a rich, creamy broth. Perfect for chilly days, this soup combines savory flavors with a luscious texture, garnished with Parmesan cheese and fresh herbs.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 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

• Don’t overcook the ravioli – Add it toward the end so it stays tender and doesn’t fall apart.
• Use fresh spinach – It wilts beautifully and adds nutrients without overpowering the flavor.
• Grate your own Parmesan – For best melting and a nutty flavor boost.
• Add broth if needed – The soup thickens as it sits, so feel free to thin it out with extra broth before serving.

Keywords: Tuscan soup, ravioli soup, creamy soup, Italian sausage recipe, comfort food soup, easy dinner soup