Description
Creamy Tuscan Ravioli Soup is a rich, comforting one-pot meal featuring cheese ravioli, Italian sausage, sun-dried tomatoes, and spinach in a velvety broth. Perfect for chilly nights or an easy, satisfying dinner.
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)
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add sausage and break it up with a spoon, cooking until browned and fully cooked.
- Add diced onion and sauté for 2–3 minutes until soft. Stir in garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and stir in heavy cream. Simmer for 5–7 minutes.
- Add ravioli and sun-dried tomatoes. Simmer for 5–6 minutes until ravioli is tender.
- Stir in spinach until wilted. Add Parmesan cheese and stir until melted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs and optional crusty bread.
Notes
- Use hot Italian sausage for extra spice.
- Frozen ravioli works fine—just cook a few minutes longer.
- To freeze, omit ravioli and spinach and add them fresh when reheating.
- For dairy-free, substitute with coconut milk and dairy-free cheese.
- Vegetarian version: skip sausage and add mushrooms or zucchini.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
