Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful

This rich and creamy soup blends savory Italian sausage, pillowy cheese ravioli, bright sun-dried tomatoes, and tender spinach in a silky broth. It’s creamy, a little tangy from the tomatoes, and full of comforting, homey flavors. This dish is special because it tastes like a restaurant meal but cooks up fast on a weeknight.

Why You’ll Love This Recipe

Top reasons to make it: it’s quick to cook, uses easy ingredients, and feeds a hungry family without fuss.

• Ready in about 30 minutes for busy weeknights.
• Uses pantry and fridge staples you probably have on hand.
• Family-friendly comfort that feels like a treat.
• If you like quick, cozy soups, also check out 30-minute cheddar gnocchi soup for another easy dinner idea.

Ingredients For the Soup

• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 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
• 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)

Step-by-Step Instructions of Creamy Tuscan Ravioli Soup

1. Heat the olive oil in a large pot over medium heat.
2. Brown the Italian sausage, breaking it up with a spoon until no pink remains (about 6–8 minutes). Drain excess fat if needed.
3. Add the diced onion and cook until soft, about 3–4 minutes.
4. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook 30–60 seconds until fragrant.
5. Pour in the chicken broth and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pot.
6. Add the ravioli and sun-dried tomatoes. Simmer according to ravioli package instructions (usually 3–6 minutes for fresh, a bit longer for frozen) until ravioli are cooked through.
7. Reduce heat to low and stir in the heavy cream and grated Parmesan. Heat gently—do not boil—to avoid breaking the cream.
8. Fold in the baby spinach and cook until wilted, about 1–2 minutes.
9. Taste and season with salt and pepper as needed. Serve hot with chopped basil or parsley on top.

Tips for Success

• Cook ravioli gently and don’t boil after adding cream to keep a smooth texture.
• Use full-fat cream and freshly grated Parmesan for the best flavor and creaminess.
• Drain the sausage fat if the pot looks greasy too much fat will make the soup oily.
• If using frozen ravioli, add a minute or two to the cook time and check one to ensure it’s heated through.

Substitutions & Variations of Creamy Tuscan Ravioli Soup

• To Make It Vegan/Gluten-Free: Use vegan sausage or crumbled tempeh, dairy-free cream (like cashew cream), and gluten-free or vegan ravioli. Use vegetable broth instead of chicken broth.
• Variations: Swap spinach for kale or Swiss chard. Add white beans for extra protein. Stir in a spoonful of pesto for a bright basil hit. Replace Italian sausage with ground turkey for a lighter version.

Storage Instructions of Creamy Tuscan Ravioli Soup

• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove to avoid curdling the cream.
• Freezer: This soup is best frozen without the ravioli. Freeze the base (sausage, broth, tomatoes, spinach) for up to 3 months, then thaw and add fresh or frozen ravioli when reheating.
• Make-Ahead: Brown the sausage and chop veggies a day ahead. Store separately and finish the soup the night you’ll eat it for the freshest texture.

Frequently Asked Questions (FAQ) of Creamy Tuscan Ravioli Soup

Can I use store-bought rotisserie chicken instead of sausage?
Yes. Swap sausage for shredded rotisserie chicken and season with Italian herbs. You’ll get a milder, but still tasty, soup.

Will the ravioli fall apart if I reheat leftovers?
Ravioli can soften after reheating. Reheat gently on low heat and consider adding a splash of broth or cream to refresh the texture.

Can I make this dairy-free but still creamy?
Yes. Use cashew cream or canned full-fat coconut milk and dairy-free Parmesan to keep a rich mouthfeel.

Final Thoughts

Creamy Tuscan Ravioli Soup brings big, cozy flavors with minimal work perfect for busy nights, picky eaters, or anyone who loves a warm, creamy bowl. Try it when you want a fast, comforting dinner that feels special. If you make this recipe, please leave a comment and a star rating to let others know how it turned out your notes help the whole kitchen community.

Creamy Tuscan Ravioli Soup

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A rich and creamy soup blending savory Italian sausage, cheese ravioli, sun-dried tomatoes, and tender spinach in a silky broth—perfect for a cozy family dinner.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 1 tablespoon olive oil
• 1 lb Italian sausage, casing removed
• 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)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (about 20 oz) cheese ravioli
• 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)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Brown the Italian sausage, breaking it up with a spoon until no pink remains (about 6–8 minutes). Drain excess fat if needed.
3. Add the diced onion and cook until soft, about 3–4 minutes.
4. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook 30–60 seconds until fragrant.
5. Pour in the chicken broth and bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
6. Add the ravioli and sun-dried tomatoes. Simmer according to ravioli package instructions until cooked through.
7. Reduce heat to low and stir in the heavy cream and grated Parmesan. Heat gently—do not boil.
8. Fold in the baby spinach and cook until wilted, about 1–2 minutes.
9. Taste and season with salt and pepper as needed. Serve hot with chopped basil or parsley on top.

Notes

Use full-fat cream and freshly grated Parmesan for the best flavor. If using frozen ravioli, add a minute or two to the cook time.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Non-Vegetarian