Print

Creamy Tuscan Ravioli Soup: Easy Weeknight Comfort

A close-up of a white bowl filled with creamy Tuscan ravioli soup, featuring cheese ravioli, wilted spinach, and sun-dried tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, comforting Creamy Tuscan Ravioli Soup on a weeknight. It features sun-dried tomatoes, spinach, and cheese ravioli in a savory, creamy broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (or ground chicken for chicken ravioli soup creamy)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese ravioli (or your preferred type)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and the can of diced tomatoes (with their juice). Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Add the ravioli to the simmering soup. Cook according to the package directions, usually about 5 to 7 minutes, until the ravioli float and are cooked through.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  8. Serve immediately. This is a great easy comfort meal.

Notes

  • For a thicker soup, use frozen ravioli and add them directly to the simmering broth; they may require a few extra minutes of cooking time.
  • If you prefer a less rich soup, substitute half-and-half for the heavy cream, though the texture will be slightly thinner.
  • Serve this cheesy ravioli soup with crusty bread for dipping.

Nutrition

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