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Creamy Tuscan Ravioli Soup

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A rich and comforting Italian-inspired soup featuring cheese ravioli, Italian sausage, sun-dried tomatoes, and spinach in a creamy broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb Italian sausage, 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)
  • 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

  1. Heat a large Dutch oven or soup pot over medium heat. Add the olive oil.
  2. Add the sausage and break it into bite-sized pieces. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Drain off excess fat if there’s a lot.
  3. Add the diced onion to the pot and cook for 2 to 3 minutes until softened.
  4. Stir in garlic, Italian seasoning, paprika, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low.
  6. Stir in the heavy cream and simmer uncovered for 5 to 7 minutes so the flavors meld. Keep a light simmer; do not let it boil vigorously.
  7. Add the ravioli and the chopped sun-dried tomatoes. Simmer for 5 to 6 minutes, or follow package timing, until ravioli are cooked through and tender.
  8. Turn off the heat. Stir in the baby spinach until it wilts. Mix in the grated Parmesan until it melts into the broth.
  9. Taste and season with salt and pepper as needed. Ladle into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a crisp salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low heat.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-tuscan-ravioli-soup-2/