Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful
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.
- 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.
