Creamy Tuscan Ravioli Soup

Why You’ll Love This Recipe

I love how this soup comes together in just about 35 minutes, making it perfect for busy evenings when I still want something homemade and satisfying. The combination of Italian sausage, cream, sun-dried tomatoes, and Parmesan creates a deep, comforting flavor that tastes like it simmered all day.

I also appreciate how filling it is. The cheese ravioli makes it hearty and satisfying, while the spinach adds freshness and color. It’s a complete meal in one bowl, especially when I serve it with crusty bread or a simple salad.

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 (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

Directions

I begin by heating olive oil in a large Dutch oven or soup pot over medium heat. I add the Italian sausage and break it up with a spoon, cooking it for about 5–7 minutes until browned and fully cooked.

Next, I add the diced onion and cook for 2–3 minutes until softened. I stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes if I want a little heat. I cook everything for another minute until fragrant.

I pour in the chicken broth and bring it to a gentle boil. Then I lower the heat and stir in the heavy cream. I let the soup simmer uncovered for about 5–7 minutes so the flavors can blend together.

After that, I stir in the ravioli and sun-dried tomatoes. I let it simmer for 5–6 minutes, or according to the ravioli package instructions, until the pasta is tender and cooked through.

Once the ravioli is ready, I turn off the heat and stir in the spinach until it wilts. I add the grated Parmesan cheese and stir until it melts into the soup. Finally, I season with salt and pepper to taste.

I ladle the soup into bowls, garnish with fresh basil or parsley, and serve it hot.

Servings and timing

This recipe makes about 4–6 servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap the Italian sausage for ground turkey or chicken for a lighter version. If I want to make it vegetarian, I leave out the sausage and use vegetable broth instead of chicken broth.

For extra richness, I stir in a spoonful of cream cheese at the end. When I want more vegetables, I add mushrooms or chopped zucchini along with the onions. I also adjust the spice level by increasing or skipping the red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it sits because the ravioli absorbs some of the liquid.

When reheating, I warm it gently on the stovetop over medium-low heat. I usually add a splash of chicken broth or water to thin it out to my desired consistency. I avoid overcooking during reheating so the ravioli stays intact.

I don’t recommend freezing this soup, as the cream and pasta can change texture after thawing.

FAQs

Can I use frozen ravioli?

Yes, I often use frozen ravioli. I simply add it directly to the soup and simmer a little longer according to the package instructions.

How do I prevent the ravioli from falling apart?

I make sure to add the ravioli toward the end of cooking and avoid over-simmering. Gentle heat helps keep them tender and intact.

Can I make this soup ahead of time?

I can prepare the soup base ahead of time and add the ravioli just before serving. This helps keep the pasta from becoming too soft.

What can I serve with this soup?

I like serving it with crusty bread, garlic bread, or a light green salad to balance the richness.

Can I make it less creamy?

If I want a lighter version, I reduce the heavy cream and replace part of it with extra broth. The soup will still be flavorful but slightly less rich.

Conclusion

I keep this Creamy Tuscan Ravioli Soup in my regular dinner rotation because it’s comforting, flavorful, and easy to prepare. The creamy broth, savory sausage, tender ravioli, and fresh spinach create a balanced and satisfying meal in one bowl. Whenever I make it, it brings warmth and comfort to the table, one spoonful at a time.

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