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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 420

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.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 34gProtein: 20gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

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

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