Go Back
–+ servings
Creamy Tuscan Ravioli Soup

Heavenly Creamy Tuscan Ravioli Soup for Cozy Nights

Enjoy the comforting warmth of Creamy Tuscan Ravioli Soup with its rich flavors perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Provides fat for sautéing; substitute with any neutral oil.
  • 1 pound Italian Sausage Adds flavor and protein; ground turkey or veggie sausage can be used.
  • 1 medium Onion Offers sweetness and depth; shallots can replace it.
  • 2 cloves Garlic Enhances aroma and taste; fresh is best.
  • 1 tablespoon Italian Seasoning Adds a blend of herbs for flavor; a mix of oregano and basil can substitute.
  • 0.5 teaspoon Paprika Provides subtle flavor and color; optional but recommended.
  • 0.5 teaspoon Crushed Red Pepper Flakes Adds heat; omit for milder soup.
  • 4 cups Chicken Broth Acts as the soup base; vegetable broth can be used.
  • 1 cup Heavy Cream Creates a rich, creamy texture; substitute with coconut cream.
  • 18 ounces Cheese Ravioli The main component providing heartiness; frozen or fresh ravioli.
  • 0.5 cup Sun-Dried Tomatoes Imparts tangy flavor; fresh grape tomatoes can substitute.
  • 4 cups Baby Spinach Adds nutrition and color; kale or Swiss chard can also work.
  • 0.5 cup Parmesan Cheese Enhances flavor; nutritional yeast can replace it for vegan.
  • Salt & Pepper Enhances seasoning to taste.
  • Fresh Basil or Parsley For garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Tuscan Ravioli Soup
  1. In a Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it apart. Cook until browned, about 5–7 minutes.
  2. Stir in chopped onion and sauté for 2–3 minutes until softened. Mix in minced garlic, Italian seasoning, paprika, and crushed red pepper. Cook for an additional minute.
  3. Pour in chicken broth and bring to a gentle boil. Reduce heat, stir in heavy cream, and simmer uncovered for 5–7 minutes.
  4. Add cheese ravioli and sun-dried tomatoes, stirring gently. Simmer for 5–6 minutes until ravioli are tender.
  5. Fold in fresh baby spinach and stir until wilted, about 1–2 minutes. Mix in grated Parmesan cheese until melted.
  6. Ladle soup into warm bowls and garnish with fresh basil or parsley. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 38gProtein: 22gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

This soup can be stored in an airtight container in the fridge for up to 3 days and frozen for up to 2 months. Reheat gently on the stove, adding broth as needed to maintain creaminess.

Tried this recipe?

Let us know how it was!