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Creamy Tuscan Ravioli Soup Recipe

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3.9 from 8 reviews

This Creamy Tuscan Ravioli Soup is a rich, comforting dish perfect for chilly days. Featuring browned Italian sausage, tender cheese ravioli, and a luscious blend of chicken broth and cream, it’s packed with sun-dried tomatoes, spinach, and Parmesan cheese for a flavorful Italian-inspired meal in a bowl.

Ingredients

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 minced garlic, dried Italian seasoning, paprika, and red pepper flakes if using, and cook another minute until fragrant.
  3. Add Liquids and Simmer: Pour in chicken broth and bring to a gentle boil. Reduce heat to a simmer and stir in heavy cream. Let simmer uncovered for 5–7 minutes to meld flavors.
  4. Add Ravioli and Tomatoes: Stir in the cheese ravioli and chopped sun-dried tomatoes. Simmer for 5–6 minutes or according to ravioli package instructions until ravioli is tender and cooked through.
  5. Finish with Spinach and Cheese: Remove the pot from heat and stir in baby spinach until wilted. Add grated Parmesan cheese, stirring until melted and incorporated. Season with salt and pepper to taste.
  6. Serve: Ladle soup into bowls, garnish with fresh basil or parsley, and serve hot. Enjoy with crusty bread or a light salad for a complete meal.

Notes

  • Don’t overcook the ravioli—add it at the end to keep it tender and prevent it from falling apart.
  • Use fresh baby spinach for a beautiful wilt and added nutrients without overpowering the soup.
  • Grate your own Parmesan cheese for the best melting texture and a richer, nuttier flavor.
  • The soup will thicken as it sits; thin it with additional chicken broth if needed before serving.

Find it online: https://lauracooks.com/creamy-tuscan-ravioli-soup-recipe/