Creamy Tuscan Ravioli Soup

A warm and comforting soup made with tender cheese ravioli, Italian-seasoned sausage, creamy broth, sun-dried tomatoes, and fresh spinach, perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine Italian

Servings cups

Calories 450 kcal

Ingredients

For the Soup

1 tablespoon olive oil
1 lb halal Italian sausage, casing removed Use halal-certified chicken, turkey, or beef sausage, or a plant-based Italian-style sausage if preferred.
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) Add for heat.
4 cups chicken broth Use halal-certified or homemade.
1 cup heavy cream Can be swapped for a non-dairy alternative.
1 package (about 20 oz) cheese ravioli Use fresh or frozen; gluten-free if needed.
½ cup sun-dried tomatoes, drained and chopped
3 cups baby spinach
½ cup grated Parmesan cheese Or a vegetarian hard cheese if preferred.
to taste salt and pepper
for garnish fresh basil or parsley

Instructions

Preparation

In a large Dutch oven or soup pot, heat 1 tablespoon olive oil over medium heat. Add the halal Italian sausage (casing removed) and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
Add the diced onion to the pot and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes. Cook for another minute until fragrant.
Pour in chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot. Lower the heat and stir in heavy cream. Simmer uncovered for 5–7 minutes.
Stir in the cheese ravioli and sun-dried tomatoes. Simmer for 5–6 minutes until the ravioli are heated through and tender.
Turn off the heat and stir in the baby spinach until wilted. Add grated Parmesan and stir until melted.
Ladle the soup into warm bowls and garnish with torn fresh basil or chopped parsley. Serve hot.

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese. Leftovers can be kept for up to 3 days in the refrigerator. For freezing, only freeze the soup base without ravioli.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 4g

Keyword Comfort Food, Creamy Soup, Italian Soup, Ravioli Soup, seasonal recipe

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