Name: Creamy Tuscan Ravioli Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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 (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)

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Introduction

Creamy Tuscan Ravioli Soup is a comforting and flavorful dish that’s perfect for cozy nights. Packed with Italian sausage, cheese ravioli, and vibrant sun-dried tomatoes, every spoonful offers a rich and satisfying experience. This easy-to-make soup brings warmth and heartiness to your table in minutes.

The image shows a creamy pasta dish in a white bowl, with about two layers visible. The top layer is a rich, thick cream sauce with small chunks of orange tomato and dark green spinach leaves. Beneath the sauce, there are square ravioli pieces with light yellow pasta, some with ruffled edges. The dish is sprinkled with coarse black pepper that adds dark specks over the creamy white sauce. A dark wooden spoon is partially visible, resting on the top right edge of the bowl, sitting on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: 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: 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: 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: 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: 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: Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.

Tips & Variations

Don’t overcook the ravioli—add it toward the end so it stays tender and doesn’t fall apart.
Use fresh spinach for a beautiful wilt and added nutrients without overpowering the flavor.
Grate your own Parmesan for the best melting and a nutty flavor boost.
Add extra chicken broth if the soup thickens too much before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. If the soup thickens during storage, thin it with a splash of chicken broth or water when reheating.

How to Serve

A close-up view of ravioli in a creamy white sauce with a smooth texture. The ravioli pieces are light yellow with wavy edges and are partly covered by the sauce. There are small bits of green spinach scattered softly throughout the sauce and occasional small red tomato pieces adding subtle color contrast. On top, there is a sprinkling of black pepper giving a speckled texture. A wooden spoon is partially dipped into the dish, lifting some ravioli. The whole dish is inside a white bowl placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can substitute Italian sausage with turkey sausage or chicken sausage for a leaner option. Adjust seasoning as needed to maintain flavor.

Is it necessary to use heavy cream?

Heavy cream adds richness and creaminess, but you can substitute with half-and-half or whole milk for a lighter version. Keep in mind the soup may be less creamy.