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Creamy Tuscan Ravioli Soup

Recipe by Evelyn Marcella Rivera

A rich, one-pot creamy Tuscan ravioli soup with Italian sausage, cheese ravioli, sun-dried tomatoes, spinach, and Parmesan — done in 35 minutes and better than anything that should come together this fast.

  • Total Time35 minutes
  • Yield5 servings 1x

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casing removed (mild or spicy)
  • 1 small onion, diced
  • 3-4 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp paprika (optional)
  • 0.25 tsp crushed red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 20 oz cheese ravioli, fresh or frozen
  • 0.5 cup sun-dried tomatoes, drained and chopped
  • 3 cups baby spinach
  • 0.5 cup grated Parmesan cheese
  • salt and pepper, to taste
  • fresh basil or parsley, for garnish

Instructions

  1. Brown the Sausage Brown the Sausage: Heat olive oil in a Dutch oven or large soup pot over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5 to 7 minutes.
  2. Sauté the Aromatics Sauté the Aromatics: Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes if using. Cook for 1 more minute until fragrant.
  3. Add Broth and Cream Add Broth and Cream: Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5 to 7 minutes to allow the flavors to develop.
  4. Add Ravioli and Sun-Dried Tomatoes Add Ravioli and Sun-Dried Tomatoes: Stir in the ravioli and sun-dried tomatoes. Simmer for 5 to 6 minutes or according to package instructions, until the ravioli is cooked through and tender.
  5. Finish with Spinach and Parmesan Finish with Spinach and Parmesan: Turn off the heat. Stir in the baby spinach and let it wilt from the residual heat, about 30 seconds. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
  6. Serve Serve: Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread.

Notes

Don’t overcook the ravioli — fresh takes 3 to 4 minutes, frozen takes 5 to 6. Keep the heat at a gentle simmer once the cream is added; a hard boil will break it. Add spinach off the heat to prevent overcooking. Use freshly grated Parmesan — pre-grated with anti-caking agents won’t melt smoothly. Leftovers keep refrigerated for 3 days; reheat gently with a splash of broth as the ravioli will absorb liquid.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Main Course, Soup
  • Cuisine: Italian, Tuscan

Nutrition

  • Calories: 580
  • Sugar: 4
  • Sodium: 1100
  • Fat: 38
  • Saturated Fat: 18
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 28
  • Cholesterol: 125

Find it online: https://blesseddish.com/creamy-tuscan-ravioli-soup/