Creamy Tuscan Ravioli Soup
This hearty soup blends cheese ravioli, Italian sausage, sun-dried tomatoes, and cream for a comforting meal perfect for chilly nights.
Ingredients
For the soup base
- 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
- 0.5 teaspoon paprika (optional)
- 0.25 teaspoon crushed red pepper flakes (optional for heat)
- 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
Step 1: Brown the Sausage
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the Italian sausage, break it up with a spoon, and cook until browned and cooked through, about 5–7 minutes.
Step 2: Sauté Aromatics
- Add the diced onion to the pot and cook 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: Add Liquids and Simmer
- Pour in the chicken broth and bring the mixture to a gentle boil, scraping the bottom of the pot. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes.
Step 4: Add Ravioli and Tomatoes
- Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes until the ravioli is cooked through and tender.
Step 5: Finish with Spinach and Cheese
- 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: Serve
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot.
Notes
For a lighter soup, substitute half-and-half or a mixture of milk and flour for cream. Store leftovers in airtight containers for up to 3–4 days.