Description
Creamy Tuscan Ravioli Soup is a hearty, comforting one-pot meal made with tender ravioli, Italian sausage, spinach, garlic, and sun-dried tomatoes in a rich, creamy broth. Perfect for cozy weeknights and busy families.
Ingredients
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1 tablespoon olive oil
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1 pound Italian sausage (mild or spicy)
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1 small onion, diced
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4 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes (optional)
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1/3 cup sun-dried tomatoes, chopped
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4 cups chicken broth
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1 cup heavy cream
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1 (9 oz) package refrigerated cheese ravioli
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2 cups baby spinach
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
Optional Garnish:
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Fresh basil
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Extra Parmesan
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Crusty bread on the side
Instructions
1. Brown the Sausage
Heat olive oil in a Dutch oven over medium heat. Add sausage and cook for 5–7 minutes, breaking it apart with a spoon until browned.
2. Sauté the Aromatics
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes. Sauté for 1–2 minutes.
3. Add Sun-Dried Tomatoes and Broth
Add chopped sun-dried tomatoes and chicken broth. Bring to a gentle boil.
4. Stir in the Cream and Ravioli
Lower heat to a simmer. Stir in heavy cream, then gently add ravioli. Cook for 4–5 minutes until ravioli is heated through.
5. Finish with Spinach and Parmesan
Add baby spinach and stir until wilted. Mix in Parmesan cheese and season with salt and pepper to taste.
6. Serve and Enjoy
Ladle soup into bowls, top with fresh basil or more Parmesan, and serve with crusty bread.
Notes
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Use fresh, frozen, or any type of ravioli like sausage, spinach, or mushroom-filled.
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For a vegetarian version, skip the sausage and use vegetable broth.
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To make it dairy-free, substitute full-fat coconut milk and dairy-free cheese.
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Reheats well, but avoid freezing due to the cream and pasta texture.
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Store leftovers in an airtight container in the fridge for up to 3 days.