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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup: A Heartwarming One-Pot Delight

Creamy Tuscan Ravioli Soup is a comforting one-pot meal that combines creamy broth with cheese ravioli, sausage, and spinach.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 pound Italian Sausage Can substitute with ground turkey or veggie sausage.
  • 1 medium Onion Yellow or white onion preferred.
  • 3 cloves Garlic Fresh is recommended, garlic powder can be used.
  • 1 tablespoon Italian Seasoning Can substitute with thyme, oregano, and basil.
  • 1 teaspoon Crushed Red Pepper Flakes Optional for heat.
For the Broth and Creaminess
  • 4 cups Chicken Broth Can use vegetable broth for vegetarian option.
  • 1 cup Heavy Cream Can substitute with coconut cream for dairy-free.
For the Main Ingredients
  • 9 ounces Cheese Ravioli Fresh or frozen cheese ravioli, or other filled pasta.
  • 1 cup Sun-Dried Tomatoes Can substitute with fresh tomatoes.
  • 4 cups Baby Spinach Can use other greens like kale or Swiss chard.
Finishing Touches
  • ½ cup Parmesan Cheese Nutritional yeast works for non-dairy.
  • to taste Salt
  • to taste Pepper Preferably freshly cracked.
  • for garnish Fresh Basil or Parsley Can replace with chives.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage and cook until browned, about 5–7 minutes.
  2. Add 1 diced onion, cooking for 2–3 minutes until softened. Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, and crushed red pepper flakes for about 1 minute.
  3. Pour in 4 cups of chicken broth and bring to a gentle boil. Incorporate 1 cup of heavy cream and simmer uncovered for 5–7 minutes.
  4. Add 9 ounces of cheese ravioli and 1 cup of sun-dried tomatoes, cooking for 5–6 minutes, or until the ravioli are tender.
  5. Turn off the heat and stir in 4 cups of fresh baby spinach and ½ cup of grated Parmesan cheese. Season with salt and freshly cracked pepper.
  6. Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This soup can be adapted for dietary needs and pairs well with garlic bread or a salad.

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