Dinner

Creamy Tuscan Ravioli Soup Recipe

Name: Creamy Tuscan Ravioli Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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)

Bylilan Sage October 11, 2025October 11, 2025

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Introduction

Creamy Tuscan Ravioli Soup is a comforting blend of spicy Italian sausage, tender ravioli, and fresh spinach in a rich, creamy broth. This hearty soup is perfect for cozy dinners and impresses with its vibrant flavors and easy preparation.

This image shows a close-up view of ravioli pasta in a creamy sauce. The ravioli pieces are light yellow with wavy edges, partially covered by the thick, pale cream-colored sauce speckled with small black pepper bits. There are small green spinach leaves and bits of red tomato spread evenly throughout the sauce. A wooden spoon is partially visible on the right side, resting in the sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
Step 2: Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using), and cook for another minute until fragrant.
Step 3: Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
Step 4: Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
Step 5: Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
Step 6: Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or use whole milk.
Add mushrooms or bell peppers with the onions for extra veggies.
If you prefer no heat, omit the paprika and red pepper flakes.
Fresh ravioli adds a tender texture, but frozen works just as well—adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream from curdling. Avoid freezing as the texture of the cream and ravioli may change.