introduction
This creamy Tuscan ravioli soup warms you from the first spoon. It mixes Italian sausage, cheese ravioli, sun-dried tomatoes, spinach, and a rich cream base. The soup cooks quickly and feels like a cozy bowl of home. If you like sausage soups, try a similar dish like Creamy Italian Sausage Ditalini Soup for another easy comfort meal.
why make this recipe
Make this recipe when you want a fast, filling meal with little fuss. It uses store-bought ravioli to save time and still tastes rich and special. Kids and adults both like it. You can change the heat level with mild or spicy sausage. It is great for weeknight dinners or a simple weekend treat.
how to make Creamy Tuscan Ravioli Soup
Follow the steps below to make the soup. Work in one pot for easy cleanup.
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 hot in deep bowls. Add extra Parmesan and torn basil on top. Offer crusty bread or a simple green salad on the side. For a full comforting menu, pair with another warm bowl like Hearty, Comforting Creamy Chicken and Potato Soup.
how to store Creamy Tuscan Ravioli Soup
Cool the soup to room temperature before storing. Put in airtight containers and keep in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not separate. For longer storage, freeze without the ravioli for up to 2 months, then add fresh ravioli when reheating and cook until tender.
tips to make Creamy Tuscan Ravioli Soup
- Use fresh or frozen ravioli for quick cooking.
- Brown the sausage well for more flavor.
- Drain oil if sausage is very greasy to keep the broth clear.
- Don’t boil hard after adding cream—simmer gently.
- Add spinach at the end so it stays bright and tender.
- Taste and adjust salt and pepper at the end because the broth and Parmesan add saltiness.
variation (if any)
- Make it vegetarian: skip sausage and use mushrooms or white beans for protein.
- Use turkey or chicken sausage for a lighter version.
- Swap cheese ravioli for spinach ricotta ravioli for a different filling.
- Add a splash of white wine when you add the broth for extra depth.
FAQs
Q: Can I make this soup without heavy cream?
A: Yes. Use half-and-half or a mix of milk and a little flour to thicken. The texture will be lighter.
Q: Can I use frozen ravioli straight from the freezer?
A: Yes. Add frozen ravioli to the simmering soup and cook a few minutes longer, following package time.
Q: How do I keep the cream from curdling when reheating?
A: Reheat slowly over low heat and stir often. Avoid high heat and boiling after adding cream.
Q: Can I prepare this ahead and finish later?
A: You can brown the sausage and make the broth ahead. Cool and store separately, then reheat and add ravioli and spinach just before serving.
Creamy Tuscan Ravioli Soup
Ingredients
Method
- 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.
- 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 incorporated. Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.
