Name: Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
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); 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)

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I make this Creamy Tuscan Ravioli Soup when I want something hearty, comforting, and full of flavor. It has a rich, velvety broth, cheese-filled ravioli, juicy sausage, sun-dried tomatoes, and fresh spinach—all coming together in one pot. It’s perfect for a chilly night or when I want a satisfying meal without too much fuss. Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful

Why You’ll Love This Recipe

I love this recipe because:

It’s one-pot, which means less cleanup and more time enjoying dinner
The creaminess is indulgent but balanced by savory sausage, tangy sun-dried tomatoes, and the freshness of spinach
The cheese ravioli makes it feel special—comfort food with an elegant twist
It’s flexible: I can swap ingredients (meat, ravioli type, level of spice) to suit what I have or what I’m craving
It keeps well, and portions make for great leftovers or meal prep

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

I heat olive oil in a large Dutch oven or soup pot over medium heat. I add the sausage and break it up with a spoon, cooking it until browned and fully cooked.
I add the diced onion and sauté for 2–3 minutes until soft. Then I stir in garlic, Italian seasoning, paprika, and red pepper flakes and let it cook for about a minute.
I pour in the chicken broth and bring it to a gentle boil, then reduce the heat and add the heavy cream. I let it simmer for 5–7 minutes.
I add ravioli and sun-dried tomatoes, then simmer for 5–6 minutes until the ravioli is tender.
I stir in spinach until wilted, then add Parmesan cheese and stir until it melts in. I season with salt and pepper to taste.
I serve it hot, garnished with fresh herbs and sometimes a side of crusty bread.

Servings and timing

Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I like changing this soup up depending on what I have or what I feel like:

For a vegetarian version, I skip the sausage and use more veggies like mushrooms or zucchini
I swap cheese ravioli with mushroom, meat-filled, or even spinach varieties
To make it spicier, I use hot Italian sausage and a pinch more chili flakes
I sometimes add fresh herbs like thyme or a touch of lemon zest for extra brightness
For a lighter option, I reduce the cream and add more broth

storage/reheating

To store, I let the soup cool completely and then refrigerate it in an airtight container for up to 4 days.
To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream if it thickens.
If I want to freeze it, I freeze the soup without the ravioli and spinach, then add those fresh when I reheat to avoid soggy textures.

FAQs

Can I use frozen ravioli instead of fresh?

Yes, I just add a few more minutes to the cooking time. I don’t thaw it before adding it to the soup.

Can I make this dairy-free?

I swap the heavy cream for coconut milk or oat cream and use a dairy-free Parmesan substitute. It still tastes creamy and delicious.

Will the soup thicken as it cools?

Yes, it does. I usually add a bit more broth or cream when reheating to get the consistency back to where I like it.

Is this soup gluten-free?

Only if I use gluten-free ravioli and make sure my sausage and broth don’t contain gluten. I always double-check the labels.

What other proteins can I use besides sausage?

I’ve made it with shredded rotisserie chicken, ground turkey, and even plant-based sausage. It works beautifully with all of them.

Conclusion

This Creamy Tuscan Ravioli Soup always hits the spot when I want something warm, rich, and deeply satisfying. It comes together in one pot, is easy to customize, and makes enough for leftovers. Whether I’m making it for a quick weeknight dinner or to impress guests, it’s a recipe I return to again and again.