I love this recipe because it delivers big, bold flavor in a surprisingly short amount of time. The soup feels hearty enough for dinner, yet simple enough for busy nights. I also appreciate how flexible it is, whether I want to adjust the spice level, swap ingredients, or stretch it with extra broth. It’s one of those recipes that tastes like comfort food but cooks like a weeknight win.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 4 cups chicken broth 1 cup heavy cream 1 package cheese ravioli, about 20 oz, fresh or frozen ½ cup sun-dried tomatoes, drained and chopped 3 cups baby spinach ½ cup grated Parmesan cheese salt black pepper fresh basil or parsley for garnish
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium heat. I add the Italian sausage and break it up as it cooks, letting it brown fully for about 5 to 7 minutes.
Once the sausage is cooked, I add the diced onion and sauté it for 2 to 3 minutes until softened. I stir in the garlic, Italian seasoning, paprika, and red pepper flakes, cooking for about a minute until everything smells fragrant.
Next, I pour in the chicken broth and bring it to a gentle boil. I lower the heat and stir in the heavy cream, letting the soup simmer uncovered for 5 to 7 minutes so the flavors can meld.
I add the ravioli and sun-dried tomatoes, then let the soup simmer for another 5 to 6 minutes, just until the ravioli is tender and cooked through.
I turn off the heat and stir in the spinach, letting it wilt naturally in the hot soup. I finish by adding the Parmesan cheese and stirring until it melts smoothly into the broth. I taste and adjust with salt and pepper as needed.
Servings and Timing
This recipe makes about 4 to 6 servings. Prep time is approximately 10 minutes. Cook time is about 25 minutes. Total time comes to roughly 35 minutes.
Variations
I like changing this soup depending on what I have on hand. Sometimes I use turkey sausage instead of pork for a lighter version. If I want extra vegetables, I add mushrooms or zucchini along with the onions. I’ve also made it with tortellini instead of ravioli, which works just as well. For a dairy-free twist, I swap the cream for full-fat coconut milk and skip the Parmesan.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. The soup thickens as it sits, so when reheating on the stovetop, I usually add a splash of broth to loosen it. I warm it gently over medium-low heat, stirring often so the ravioli stays intact.
FAQs
Can I use frozen ravioli?
I use frozen ravioli often, and it works perfectly in this soup. I add it straight from the freezer and cook it according to the package timing.
Does this soup reheat well?
I find it reheats well, though the broth thickens. Adding extra broth while reheating brings it back to the consistency I like.
Can I make this soup spicy?
When I want more heat, I use spicy Italian sausage and increase the red pepper flakes slightly.
Can I substitute the heavy cream?
I sometimes use half-and-half for a lighter soup, though it won’t be quite as rich. It still tastes great.
What should I serve with this soup?
I love serving it with crusty bread, garlic bread, or a simple green salad to balance the richness.
Conclusion
This Creamy Tuscan Ravioli Soup is one of those recipes I turn to when I want comfort without complication. I love how quickly it comes together and how luxurious it feels with minimal effort. It’s warm, filling, and full of flavor, making it a recipe I’m always happy to have in my rotation.
This hearty Tuscan-style soup features cheesy ravioli, Italian sausage, sun-dried tomatoes, and spinach in a rich, creamy broth—pure comfort in a bowl.
Author:Emma
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Soup / Dinner
Method:One-Pot, Stovetop
Cuisine:Italian
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 (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
Brown the Sausage
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add sausage, break it up with a spoon, and cook for 5–7 minutes until browned and cooked through.
Sauté Aromatics
Add diced onion and cook for 2–3 minutes. Stir in garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Add Liquids & Simmer
Pour in chicken broth and bring to a gentle boil. Lower heat, stir in heavy cream, and simmer for 5–7 minutes.
Add Ravioli & Tomatoes
Stir in ravioli and sun-dried tomatoes. Cook for 5–6 minutes, or according to ravioli package instructions, until tender.
Finish with Spinach & Cheese
Turn off heat and stir in spinach until wilted. Add Parmesan cheese and stir to combine. Season with salt and pepper to taste.
Serve
Ladle soup into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a green salad.
Notes
Add ravioli toward the end to prevent overcooking.
Use freshly grated Parmesan for better flavor and melting.
Thin with extra broth if the soup thickens after sitting.
Fresh spinach wilts perfectly and adds nutrition without overpowering the soup.
