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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup is a warm, comforting dish filled with savory sausage, cheese ravioli, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil or butter for a different flavor
  • 1 pound Italian sausage can substitute with ground turkey
  • 1 large Onion diced; yellow or white preferred
  • 3 cloves Garlic minced
  • 1 tablespoon Dried Italian seasoning or an Italian herb mix
  • 1 teaspoon Paprika optional, smoked for extra flavor
  • 1 pinch Crushed red pepper flakes optional
  • 6 cups Chicken broth or vegetable broth for vegetarian option
  • 1 cup Heavy cream can use half-and-half or coconut milk
For the Ravioli
  • 2 cups Cheese ravioli can use any pasta shape
For the Fresh Finish
  • ½ cup Sun-dried tomatoes or fresh tomatoes
  • 2 cups Baby spinach or kale
  • ½ cup Grated Parmesan cheese substitute with nutritional yeast for dairy-free
  • to taste Salt sea salt preferred
  • to taste Pepper fresh ground for best flavor
  • as needed Fresh basil or parsley for garnish

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. Cook for 5–7 minutes until browned.
  2. Add one diced onion and sauté for 2–3 minutes until softened. Stir in 3 cloves of minced garlic, 1 tablespoon of dried Italian seasoning, 1 teaspoon of paprika, and a pinch of crushed red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in 6 cups of chicken broth and bring to a gentle boil. Reduce heat to low and stir in 1 cup of heavy cream. Let simmer uncovered for 5–7 minutes.
  4. Gently stir in 2 cups of cheese ravioli and ½ cup of sun-dried tomatoes. Simmer for another 5–6 minutes, until ravioli are tender.
  5. Turn off the heat and fold in 2 cups of baby spinach until wilted. Mix in ½ cup of grated Parmesan cheese until melted. Season with salt and pepper to taste.
  6. Ladle the soup into bowls, garnishing with fresh basil or parsley. Serve hot with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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