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Bowl of creamy Tuscan Ravioli Soup garnished with fresh herbs.

Creamy Tuscan Ravioli Soup

A cozy and creamy Tuscan-inspired ravioli soup featuring cheese ravioli, Italian-style sausage, sun-dried tomatoes, and spinach, perfect for chilly nights and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil a neutral extra-virgin or light olive oil works well for sautéing.
  • 4 cups low-sodium chicken broth use homemade or good-quality store-bought for depth.
  • 1 cup heavy cream brings that silky, luscious texture.
For the protein & flavor
  • 1 pound Italian-style chicken or turkey sausage casing removed; poultry-based sausage keeps this pork-free.
  • 1 small yellow or sweet onion, finely diced about 1 cup when diced.
  • 3–4 cloves garlic, minced adjust to taste.
Seasonings & extras
  • 1 teaspoon dried Italian seasoning or a mix of dried oregano, basil, and thyme.
  • ½ teaspoon paprika optional, adds subtle warmth.
  • ¼ teaspoon crushed red pepper flakes optional, for a touch of heat.
Pasta & produce
  • 1 package cheese ravioli, fresh or frozen about 20 oz; fresh will cook faster.
  • ½ cup sun-dried tomatoes, drained and chopped packed in oil or dry-packed (rehydrate first if dry).
  • 3 cups baby spinach packed gently into the measuring cup.
Finishing touches
  • ½ cup finely grated Parmesan cheese use fresh-grated for the best melt and flavor.
  • Salt and freshly ground black pepper to taste.
  • Fresh basil or flat-leaf parsley for garnish.

Method
 

Preparation
  1. Prepare your ingredients by dicing the onion, mincing the garlic, chopping the sun-dried tomatoes, and measuring out the broth and cream.
  2. Place a large Dutch oven or heavy soup pot over medium heat and add the olive oil.
Cooking the sausage
  1. Add the sausage to the hot oil, breaking it into bite-sized crumbles with a wooden spoon.
  2. Cook for 5–7 minutes until browned with no pink inside.
Sauté the aromatics
  1. Add the diced onion and cook for 2–3 minutes until softened.
  2. Stir in the minced garlic and seasonings, cooking for an additional minute until fragrant.
Adding liquids
  1. Pour in the chicken broth, bringing the mixture to a gentle boil.
  2. Reduce the heat, stirring in the heavy cream, and simmer uncovered for 5–7 minutes.
Final assembly
  1. Stir in the ravioli and sun-dried tomatoes, simmering according to ravioli package instructions, about 5–6 minutes.
  2. Add the spinach and Parmesan cheese, stirring until melted.
Serving
  1. Ladle the soup into warm bowls and garnish with fresh herbs and extra cheese if desired.

Notes

For a lighter base, swap half-and-half for heavy cream. Serve with crusty bread or a crisp salad as complements. Can be frozen in components without the ravioli.