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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup: Dive into Cozy Comfort!

Enjoy a comforting bowl of Creamy Tuscan Ravioli Soup with savory sausage, tender ravioli, and vibrant spinach that warms you from the inside out.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to substitute with your favorite cooking oil.
  • 1 pound Italian Sausage Try ground turkey or veggie sausage for a lighter or vegetarian option.
  • 1 medium Onion Diced yellow or sweet onions work best.
  • 3 cloves Garlic Minced, fresh preferred.
  • 2 teaspoons Dried Italian Seasoning Use individual herbs like oregano or basil if needed.
  • 0.5 teaspoon Paprika Optional, smoked paprika can deepen flavor.
  • 0.5 teaspoon Crushed Red Pepper Flakes Optional for a touch of heat.
  • 6 cups Chicken Broth Using vegetable broth will keep it vegetarian.
For the Creaminess
  • 1 cup Heavy Cream Full-fat coconut milk is an excellent dairy-free alternative.
For the Ravioli and Veggies
  • 12 ounces Cheese Ravioli Both frozen and fresh varieties can be used.
  • 0.5 cup Sun-Dried Tomatoes Fresh tomatoes may require longer cooking time.
  • 4 cups Baby Spinach Substitute with kale or Swiss chard if desired.
For Serving
  • 0.5 cup Parmesan Cheese Grated, consider nutritional yeast for dairy-free.
  • Salt and Pepper Season to taste.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it up and cooking until browned, about 5 to 7 minutes.
  2. Add diced onion to the pot, stirring until translucent, about 2 to 3 minutes. Stir in minced garlic, Italian seasoning, paprika, and crushed red pepper flakes. Cook for another minute.
  3. Pour in 6 cups of chicken broth and bring it to a gentle boil. Reduce heat to low, mix in 1 cup of heavy cream, and let simmer uncovered for 5 to 7 minutes.
  4. Stir in 12 ounces of cheese ravioli and 0.5 cup of sun-dried tomatoes. Simmer for 5 to 6 minutes until ravioli are tender.
  5. Remove from heat and stir in 4 cups of baby spinach until wilted. Mix in 0.5 cup of grated Parmesan cheese and season with salt and pepper.
  6. Ladle soup into warm bowls and garnish with fresh basil or parsley if desired. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Use a Dutch oven for even cooking. Adjust cooking time for frozen ravioli. Add extra broth or cream when reheating.

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