Delicious Creamy Tuscan Ravioli Soup: 10 Easy Steps
Creamy Tuscan Ravioli Soup is a cozy, comforting bowl filled with cheese ravioli, sausage, spinach, and a dreamy tomato cream broth—perfect for any night.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 pounds ground Italian sausage (turkey or pork)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 (28-ounce) cans crushed tomatoes
3 cups chicken stock (or vegetable broth)
1 (20-ounce) package fresh cheese ravioli
5–6 cups baby spinach, chopped
2 cups half and half (or heavy cream)
1/2 cup grated Parmesan cheese, plus more for garnish
Salt and black pepper, to taste
Optional: 1/2 cup sun-dried tomatoes, chopped
Optional: Pinch of crushed red pepper flakes
Instructions
1. In a large pot, brown the sausage over medium-high heat. Drain excess fat, leaving a bit for flavor.
2. Add onion and garlic. Sauté 3–5 minutes until fragrant and tender.
3. Add basil and oregano. Stir to coat everything in herbs.
4. Pour in crushed tomatoes and chicken stock. Bring to a boil.
5. Add ravioli and cook 5–7 minutes until they float.
6. Stir in spinach and sun-dried tomatoes if using. Simmer 2–3 minutes until wilted.
7. Reduce heat. Slowly stir in cream, then Parmesan. Stir until creamy.
8. Season with salt, pepper, and red pepper flakes if desired. Heat through gently.
9. Serve hot, garnished with Parmesan and crusty bread.
Notes
Don’t boil after adding cream—keep it to a gentle simmer to avoid curdling.
Use fresh ravioli for best texture.
Freeze soup base without ravioli or cream; add those fresh when reheating.
Store leftovers in the fridge up to 3 days. Add a splash of broth when reheating.
Make it vegetarian by using veggie sausage or omitting it entirely.
Find it online: https://www.musttryrecipe.com/creamy-tuscan-ravioli-soup/