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–+ servings

Creamy Tuscan Ravioli Soup

A hearty and creamy soup featuring Italian sausage, cheese ravioli, and fresh spinach, perfect for any time of the year.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 servings

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.

Notes

Best enjoyed fresh and hot. For storage, cool completely before refrigerating in an airtight container for up to 3 days. May freeze, but texture may change after thawing. Reheat on the stove, adding broth or water to adjust the consistency.