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Creamy Tuscan Ravioli Soup Recipe

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4.6 from 142 reviews

This Creamy Tuscan Ravioli Soup combines savory Italian sausage, tender cheese ravioli, and vibrant spinach in a rich, flavorful broth made with chicken broth and heavy cream. Enhanced with sun-dried tomatoes, garlic, and Italian herbs, this hearty soup delivers a comforting taste of Tuscany in every spoonful. Perfect for a cozy weeknight dinner, it’s easy to prepare and packed with delicious, satisfying flavors.

Ingredients

Soup Base

  • 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

Main Ingredients

  • 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

Garnish

  • 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 to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes if using, and cook for another minute until fragrant.
  3. Add Liquids and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and stir in the heavy cream. Let the soup simmer uncovered for 5–7 minutes to allow the flavors to meld together.
  4. Add Ravioli and Tomatoes: Stir in the cheese ravioli and chopped sun-dried tomatoes. Simmer for 5–6 minutes, or according to the ravioli package instructions, until the ravioli are cooked through and tender.
  5. Finish with Spinach and Cheese: Turn off the heat and stir in the baby spinach until it wilts. Add the grated Parmesan cheese and stir until it melts and incorporates into the soup. Season with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls. Garnish with fresh basil or parsley. Serve hot, optionally with crusty bread or a side salad for a complete meal.

Notes

  • For a spicier soup, use spicy Italian sausage or add more crushed red pepper flakes.
  • Fresh ravioli cooks faster than frozen, so adjust cooking time accordingly.
  • Sun-dried tomatoes add a rich, tangy flavor but can be omitted if desired.
  • Substitute heavy cream with half-and-half for a lighter option, though the soup will be less creamy.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Add a squeeze of lemon juice before serving for a fresh brightness.

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