Why Make This Recipe
Creamy Tuscan Ravioli Soup is a delightful dish that brings comfort and warmth to your table. With its rich flavors and creamy texture, it’s perfect for a cozy dinner or a chilly evening. The combination of Italian sausage, fresh spinach, and sun-dried tomatoes creates a hearty meal that feels indulgent but is easy to prepare. Plus, it’s a one-pot dish, which means less mess and more time to enjoy with family and friends!
How to Make Creamy Tuscan Ravioli Soup
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 (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
Step 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.
Step 2: Sauté Aromatics
Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
Step 3: Add Liquids and Simmer
Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
Step 4: Add Ravioli and Tomatoes
Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
Step 5: Finish with Spinach and Cheese
Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
Step 6: Serve
Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.
How to Serve Creamy Tuscan Ravioli Soup
Serve this soup hot, piping from the pot. Pair it with a side of crusty bread for dipping or offer a simple green salad for a complete meal. Garnishing with fresh basil or parsley not only adds flavor but also a lovely touch to your presentation.
How to Store Creamy Tuscan Ravioli Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of chicken broth to loosen the soup, as it may thicken when stored.
Tips to Make Creamy Tuscan Ravioli Soup
- Make it ahead of time! The flavors deepen and improve after a day in the fridge.
- For a vegetarian version, skip the sausage and replace it with sautéed mushrooms or a plant-based sausage.
- Adjust the spice level by adding more or less red pepper flakes based on your preference.
Variation
You can vary this soup by adding other vegetables like carrots or zucchini. If you want a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese.
FAQs
1. Can I use frozen ravioli?
Yes! Frozen ravioli work perfectly in this soup. Just follow the package instructions for cooking time.
2. What can I substitute for heavy cream?
You can use half-and-half, cashew cream, or even full-fat coconut milk for a lighter version.
3. Is it necessary to use sun-dried tomatoes?
While sun-dried tomatoes add a unique flavor, you can omit them if you prefer. You can also use fresh tomatoes or canned diced tomatoes instead.
Creamy Tuscan Ravioli Soup
Ingredients
Main 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) optional for added flavor
- ¼ teaspoon crushed red pepper flakes (optional for heat) adjust to taste
Liquids
- 4 cups chicken broth
- 1 cup heavy cream can substitute with half-and-half or coconut milk
Final Additions
- 1 package cheese ravioli (about 20 oz) fresh or frozen
- ½ cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach fresh
- ½ cup grated Parmesan cheese
- to taste Salt and pepper
- Fresh basil or parsley (for garnish)
Instructions
Preparation
- 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.
- Add the diced onion and cook for 2–3 minutes until softened.
- Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
Simmering
- Pour in the chicken broth and bring to a gentle boil.
- Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
Cooking Ravioli
- Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
Finishing Touches
- Turn off the heat and stir in the spinach until wilted.
- Add the grated Parmesan and stir until melted and incorporated.
- Season with salt and pepper to taste.
Serving
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.