Why Make This Recipe
If you are looking for a warm and cozy meal that can be prepared in a short amount of time, Creamy Tuscan Ravioli Soup is the perfect choice. This soup combines the richness of creamy broth with savory Italian sausage and tender ravioli, all in one pot. It’s a dish that brings comfort and satisfaction, making it an ideal option for busy weeknights or a comforting family dinner. With bright flavors from sun-dried tomatoes and fresh spinach, this soup is not just filling but also delightful to the tastebuds.
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). 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 well combined. 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 a side salad.
How to Serve Creamy Tuscan Ravioli Soup
This soup is best enjoyed hot. Serve it in deep bowls and garnish with fresh herbs for an extra touch of flavor. It pairs wonderfully with a slice of crusty bread or a light green salad, making your meal fulfilling and enjoyable.
How to Store Creamy Tuscan Ravioli Soup
If you have leftovers, let the soup cool down to room temperature and store it in an airtight container in the fridge. It can last for about 3-4 days. To reheat, simply warm it up in a pot over medium heat, adding a splash of broth or cream if it looks too thick.
Tips to Make Creamy Tuscan Ravioli Soup
- Use fresh ravioli for a softer texture, but frozen ravioli works just as well.
- Experiment with different types of sausage for varied flavors; turkey sausage is a lighter option.
- Adjust the spices based on your heat preference. Omit the red pepper flakes if you prefer milder flavors.
Variation
Add vegetables like zucchini or mushrooms for extra nutrition. You can also switch the spinach with kale for a different taste and texture.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the fridge and reheat before serving.
Can I use other types of pasta?
Yes! If you don’t have ravioli, you can substitute it with any pasta shape you like. Just adjust the cooking time accordingly.
Is this soup gluten-free?
To make it gluten-free, use gluten-free ravioli and ensure your chicken broth is also gluten-free.
Creamy Tuscan Ravioli Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None specified
Description
A warm and cozy meal combining creamy broth, savory Italian sausage, and tender ravioli, perfect for busy weeknights.
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
- 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). Cook for another minute until fragrant.
- 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.
- 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.
- Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and well combined. Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a side salad.
Notes
To store leftovers, let the soup cool and store in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian