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Creamy Tuscan Ravioli Soup

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

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb Italian sausage, casing removed (choose mild or spicy)
  • 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 (low-sodium recommended)
  • 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 the olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage and break it up with a spoon. Cook until nicely browned, about 5 to 7 minutes. Drain any excess fat if needed.
  2. Add the diced onion and cook until softened, about 2 to 3 minutes. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes if using. Cook another minute until fragrant.
  3. Pour in the chicken broth and bring the pot to a gentle boil. Lower the heat and stir in the heavy cream. Let the soup simmer uncovered for 5 to 7 minutes so the flavors marry.
  4. Stir in the ravioli and the chopped sun-dried tomatoes. Simmer 5 to 6 minutes, or according to package timing until the pasta is tender.
  5. Add the baby spinach and stir until wilted. Stir in the grated Parmesan until it melts into the broth. Taste and season with salt and pepper.
  6. Ladle into bowls and garnish with torn basil or chopped parsley. Serve hot.

Notes

For a lighter soup, substitute heavy cream with half-and-half. It is best to freeze the soup base without ravioli for better texture upon reheating.

Nutrition

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