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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup: A Cozy Bowl of Comfort

This Creamy Tuscan Ravioli Soup is a warm, comforting dish combining tender ravioli, sausage, spinach, and sun-dried tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and flavor; substitute with any neutral oil if desired.
  • 1 pound Italian Sausage Provides protein and a savory kick; use ground turkey or chicken for a leaner option.
  • 1 Onion Enhances the base flavor; yellow onion is standard; shallots can be a milder alternative.
  • 4 Garlic cloves Offers aromatic depth; freshly minced garlic is preferred.
For the Seasoning
  • 1 tablespoon Dried Italian Seasoning Blends multiple herbs for convenience; use a mix of oregano, basil, and thyme if unavailable.
  • 1 teaspoon Paprika Adds color and a subtle warmth; omit or substitute with smoked paprika for a different flavor.
  • 1/2 teaspoon Crushed Red Pepper Flakes Provides optional heat; adjust quantity as per heat preferences.
For the Creamy Broth
  • 6 cups Chicken Broth Base of the soup for depth; vegetable broth can be suitable for vegetarian options.
  • 1 cup Heavy Cream Creates a luscious texture; substitute with coconut cream for a dairy-free option.
For the Ravioli and Greens
  • 20 ounces Cheese Ravioli Main component; adds substance; use any filled pasta or make it gluten-free as needed.
  • 1/2 cup Sun-Dried Tomatoes Contributes sweetness and tang; fresh tomatoes could be a substitute; adjust for moisture.
  • 4 cups Baby Spinach Provides fresh greens; kale or Swiss chard can also work.
For the Finishing Touch
  • 1 cup Grated Parmesan Cheese Adds umami and creaminess; vegan cheese can be an alternative.
  • Salt Essential for seasoning to taste.
  • Pepper Essential for seasoning to taste.
  • Fresh Basil or Parsley For garnishing; use any fresh herbs available.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up with a wooden spoon. Sauté until the sausage is browned and cooked through, about 5-7 minutes.
  2. Once the sausage is browned, add 1 diced onion to the pot and cook until softened, about 3-4 minutes. Stir in 4 minced garlic cloves, 1 tablespoon of dried Italian seasoning, 1 teaspoon of paprika, and 1/2 teaspoon of crushed red pepper flakes. Sauté for an additional minute until fragrant.
  3. Pour in 6 cups of chicken broth, bringing the mixture to a boil over high heat. Once boiling, reduce the heat to low and stir in 1 cup of heavy cream. Allow the soup to simmer uncovered for about 5-7 minutes.
  4. Stir in 20 ounces of cheese ravioli and 1/2 cup of chopped sun-dried tomatoes into the simmering broth. Cook for an additional 5-6 minutes or until the ravioli are tender but still firm.
  5. Once the ravioli are cooked, turn off the heat and gently fold in 4 cups of baby spinach. Allow it to wilt into the soup for about 2 minutes. Then stir in 1 cup of grated Parmesan cheese until melted and combined.
  6. Ladle the Creamy Tuscan Ravioli Soup into warm bowls. Garnish with freshly chopped basil or parsley for a refreshing touch. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 30gSaturated Fat: 15gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh ingredients and season to taste. Store leftovers without pasta to maintain texture.

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