Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful
Comfort food comes in many forms, but few dishes evoke the warmth and satisfaction of a hearty soup. Creamy Tuscan Ravioli Soup combines the best of Italian flavors and textures, making it a perfect meal any time of the year. With its rich, creamy broth, tender ravioli, and vibrant spinach, every spoonful is like a warm hug, ideal for chilly evenings or whenever you need a little culinary comfort.
Why Make This Recipe
This Creamy Tuscan Ravioli Soup is more than just a delicious meal; it’s a celebration of flavors that can be easily prepared in under 30 minutes. The combination of Italian sausage, fresh spinach, and creamy broth creates a balanced taste that’s both savory and satisfying. Plus, it’s versatile and can be customized to fit your dietary preferences or what you have available in your pantry. Perfect for a family dinner or a cozy night in, this soup is sure to become a go-to recipe.
How to Make Creamy Tuscan Ravioli Soup
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)
Directions:
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6: Serve
Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.
How to Serve Creamy Tuscan Ravioli Soup
This soup is best enjoyed fresh and hot. Serve it in deep bowls, garnished with fresh basil or parsley for a pop of color. Complement the meal with slices of crusty bread or a light salad to balance the richness of the soup. This dish pairs well with a glass of white wine, enhancing the Italian experience.
How to Store Creamy Tuscan Ravioli Soup
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it. Just keep in mind that the texture may change slightly after freezing, especially the ravioli. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if necessary to reach your desired consistency.
Tips to Make Creamy Tuscan Ravioli Soup
- Use fresh ingredients where possible, especially the spinach and ravioli, for a more vibrant flavor.
- Customize the soup by adding your favorite vegetables like mushrooms or zucchini for added nutrition.
- Adjust the heat by modifying the amount of crushed red pepper flakes according to your spice preference.
- For a vegetarian version, substitute the sausage with a plant-based alternative and use vegetable broth.
Variation
Consider experimenting with different types of ravioli, such as spinach or mushroom-filled varieties, to enhance the flavor profile. For a lighter option, you can replace the heavy cream with a mixture of half-and-half or evaporated milk. Additionally, adding a squeeze of fresh lemon juice just before serving can brighten the flavors and add a delightful zing.
FAQs
Can I use frozen ravioli in this recipe?
Absolutely! Frozen ravioli work perfectly in this soup. Just follow the package instructions for cooking time.
Can I make this soup ahead of time?
While this soup is best enjoyed fresh, you can prepare the broth and sausage mixture a day in advance. Just add the ravioli and spinach when ready to serve.
Is it possible to make this soup dairy-free?
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Additionally, use nutritional yeast instead of Parmesan for a cheesy flavor without the dairy.
Creamy Tuscan Ravioli Soup
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing
- 1 lb Italian sausage, casing removed Can use mild or spicy
- 1 small onion, diced Adds flavor base
- 3-4 cloves garlic, minced For aromatic flavor
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon paprika (optional) For additional flavor
- 0.25 teaspoon crushed red pepper flakes (optional) Adjust for heat preference
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 cup heavy cream For creaminess
- 1 package (about 20 oz) cheese ravioli (fresh or frozen) Feel free to experiment with fillings
- 0.5 cup sun-dried tomatoes, drained and chopped Adds sweetness and depth
- 3 cups baby spinach Fresh is best
- 0.5 cup grated Parmesan cheese Add at the end for richness
- Salt and pepper to taste To adjust seasoning
- Fresh basil or parsley (for garnish) Enhances presentation
Instructions
Preparation
- 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.
- 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.
Cooking
- 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.
- 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.
- 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.
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot.
