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Tuscan Ravioli Soup

Delicious Tuscan Ravioli Soup for Cozy Nights In

This Tuscan Ravioli Soup is a warm, comforting dish combining tender ravioli, savory sausage, and vibrant spinach in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil for a lighter taste.
  • 1 pound Italian Sausage Swap with ground turkey or veggie sausage for a lighter option.
  • 1 medium Onion Yellow or white onions work well.
  • 3 cloves Garlic Fresh garlic is ideal.
  • 1 tablespoon Dried Italian Seasoning Homemade mixes can be a great alternative.
  • 1/2 teaspoon Paprika Can be omitted if desired.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust to your spice preference.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 cup Heavy Cream Replace with coconut cream for a dairy-free option.
For the Soup Add-ins
  • 12 ounces Cheese Ravioli Fresh or frozen varieties work perfectly.
  • 1/2 cup Sun-Dried Tomatoes Feel free to use fresh or roasted tomatoes for a twist.
  • 4 cups Baby Spinach Kale can be used for added heartiness.
  • 1/2 cup Parmesan Cheese Nutritional yeast is a good vegan substitute.
  • Salt and Pepper Essential for seasoning; adjust to taste.
  • Fresh Basil or Parsley Garnish for freshness.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage and sauté for 5-7 minutes until browned.
  2. Add 1 diced onion and cook for 2-3 minutes until softened. Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, 1/2 teaspoon of paprika, and red pepper flakes. Cook for 1 minute.
  3. Pour in 4 cups of chicken broth and bring to a boil. Reduce heat and stir in 1 cup of heavy cream. Simmer uncovered for 5-7 minutes.
  4. Gently stir in 12 ounces of cheese ravioli and 1/2 cup of sun-dried tomatoes. Simmer for 5-6 minutes until ravioli are cooked through.
  5. Remove from heat and fold in 4 cups of baby spinach and 1/2 cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.
  6. Ladle the soup into bowls and garnish with fresh basil or parsley.

Notes

For best results, store ravioli separately in leftovers to avoid mushiness. Adjust cream and seasoning to taste.