Name: Creamy Tuscan Ravioli Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 lb Italian sausage (mild or spicy), casing removed; 1 small onion, diced; 3–4 cloves garlic, minced; 1 teaspoon dried Italian seasoning; ½ teaspoon paprika (optional); ¼ teaspoon crushed red pepper flakes (optional for heat); 4 cups chicken broth; 1 cup heavy cream; 1 package (about 20 oz) cheese ravioli (fresh or frozen); ½ cup sun-dried tomatoes, drained and chopped; 3 cups baby spinach; ½ cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil or parsley (for garnish)

Jump to Recipe

If you’re searching for comfort in a bowl with just the right balance of hearty, creamy, and vibrant flavors, this Creamy Tuscan Ravioli Soup is about to win a permanent spot in your recipe rotation. Rich Italian sausage, tender cheese ravioli, sun-dried tomatoes, and baby spinach swirl together in a deeply flavorful, velvety broth. In each spoonful, you get a little bit of everything: creamy goodness, rich Mediterranean undertones, and just enough tang and color to make each bite a revelation. Whether it’s a weeknight dinner or a crowd-pleaser for friends, you’ll want to serve up this soup again and again.

Creamy Tuscan Ravioli Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Tuscan Ravioli Soup is in the carefully chosen ingredients—each one brings its own shine, from the robust Italian sausage to the delicate cheese ravioli and splash of cream. Here’s what you need and why you shouldn’t skip a thing:

Olive oil: This brings everything together at the start, lending a subtle fruitiness and helping to brown your sausage perfectly.
Italian sausage (mild or spicy): It’s the soulful heart of the soup, infusing rich, savory flavor—go spicy if you want a little kick.
Onion: Adds a sweet and mellow backbone that enhances the soup’s savory depth.
Garlic: Essential for that unmistakable Italian aroma and flavor boost.
Dried Italian seasoning: A shortcut to those classic Tuscan herbs—think oregano, basil, thyme—all in one spoonful.
Paprika (optional): A gentle smoky note that deepens the broth’s color and taste.
Crushed red pepper flakes (optional): For those who like a gentle heat that lingers just a bit.
Chicken broth: The base that ties every element together with savory, comforting warmth.
Heavy cream: This is what gives the soup its dreamy, creamy texture—don’t skimp!
Cheese ravioli (fresh or frozen): The star ingredient, adding pillowy, cheesy bites in every spoonful.
Sun-dried tomatoes: Little morsels that pack a punchy, tangy flavor and a burst of color.
Baby spinach: Brings freshness and a pop of green that makes the soup feel lively and wholesome.
Grated Parmesan cheese: Melts into the broth for a nutty, salty finish that’s irresistible.
Salt and pepper: For balancing and brightening all the flavors in the pot.
Fresh basil or parsley (for garnish): A finishing herb that perks up both taste and presentation.

How to Make Creamy Tuscan Ravioli Soup

Step 1: Brown the Sausage

Start by heating the olive oil in a large Dutch oven or your favorite soup pot over medium heat. Add the Italian sausage with the casing removed, and break it up with a spoon. Let it sizzle and brown—this magical step takes about 5 to 7 minutes, unlocking those irresistible meaty flavors that will form the soul of your Creamy Tuscan Ravioli Soup.

Step 2: Sauté Aromatics

Once your sausage is cooked and crumbly, toss in the diced onion. Let it soften for about 2 to 3 minutes, releasing that mellow, sweet aroma. Next, it’s time for the garlic, Italian seasoning, a dash of paprika, and a sprinkle of red pepper flakes if you’re keen on heat. Give everything a minute to become fragrant—this is where the kitchen starts smelling like a slice of Tuscany.

Step 3: Add Liquids and Simmer

Pour in the chicken broth and bring everything to a gentle boil. Once bubbling, turn the heat down and stir in the heavy cream, creating a beautiful, rich base. Let it simmer uncovered for 5 to 7 minutes, allowing all those flavors to meld and deepen.

Step 4: Add Ravioli and Tomatoes

Now for the best part—add the cheese ravioli and sun-dried tomatoes to your simmering pot. Let them cook gently for about 5 to 6 minutes, or as suggested on your ravioli’s package. The ravioli will float and become lusciously tender, while the sun-dried tomatoes release their bold, tangy punch into the creamy broth.

Step 5: Finish with Spinach and Cheese

Turn off the heat and stir in the baby spinach. It will wilt in moments, keeping its color and freshness. Follow with the grated Parmesan cheese. Stir until the cheese is completely melted and part of that creamy, dreamy broth. Season to taste with salt and pepper—taste and adjust until it’s just right.

Step 6: Serve

Ladle your Creamy Tuscan Ravioli Soup into bowls, crown each serving with a handful of fresh basil or parsley, and serve hot. Pair it with crusty bread or a crisp salad for a truly unforgettable meal.

How to Serve Creamy Tuscan Ravioli Soup

Garnishes

Take your soup over the top by garnishing with extra grated Parmesan, a drizzle of good olive oil, and lots of torn fresh basil or parsley. Even a pinch of red pepper flakes adds color and a hint of heat. A scattering of toasted pine nuts can add a fun bit of crunch.

Side Dishes

A bowl of Creamy Tuscan Ravioli Soup is oh-so-satisfying on its own, but it absolutely shines with a crusty Italian baguette, garlic bread, or a simple mixed green salad on the side. For a heartier meal, serve with roasted seasonal vegetables or antipasto platters.

Creative Ways to Present

Try ladling the soup into rustic crocks or soup bowls and topping each serving with a crispy Parmesan crisp or a swirl of basil pesto. For a special occasion, serve in small portions as a luxurious appetizer, paired with mini breadsticks tucked into the bowl.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Tuscan Ravioli Soup to an airtight container once cooled. Store it in the refrigerator for up to 3 days. The ravioli will soak up some broth as it sits, but the flavors actually deepen, making leftovers somehow even tastier.

Freezing

While you technically can freeze this soup, cream-based broths can sometimes separate, and the ravioli texture may change a bit. If you want to freeze it, do so before adding the ravioli and spinach. When ready to serve, reheat the soup, then add fresh ravioli and spinach for best results.

Reheating

Warm leftover Creamy Tuscan Ravioli Soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If needed, add a splash of chicken broth or cream to restore the soup’s velvety texture. Avoid boiling so the dairy stays silky smooth.

FAQs

Can I use frozen ravioli for this soup?

Absolutely! Both fresh and frozen cheese ravioli work great in Creamy Tuscan Ravioli Soup. If using frozen, just simmer for a few minutes longer until the ravioli are fully cooked and tender.

What if I want to make this soup vegetarian?

Simply swap the Italian sausage for a plant-based sausage, and use vegetable broth instead of chicken broth. The soup will still have plenty of richness and classic Tuscan flavor.

Will gluten-free ravioli work in this recipe?

Yes, you can use your favorite gluten-free ravioli to make Creamy Tuscan Ravioli Soup. Just keep an eye on the cooking time, as some gluten-free pasta can soften more quickly.

Can I add other vegetables?

Of course! Mushrooms, kale, or chopped zucchini are all lovely additions. Feel free to get creative and use up what you have in the fridge—just add heartier veggies earlier so they cook through, and leafy greens at the end.

How can I make this soup less rich?

If you prefer a lighter soup, substitute half-and-half or whole milk for the heavy cream. The texture will be a bit less luscious but still completely satisfying and beautifully creamy.

Final Thoughts

If you haven’t tried Creamy Tuscan Ravioli Soup yet, I can’t recommend it enough. There’s just something delightful about a bubbling pot filled with Tuscan-inspired goodness and pillowy ravioli. I hope this becomes one of your most-loved recipes—don’t be surprised if you catch yourself making it on repeat!

Creamy Tuscan Ravioli Soup Recipe

★★★★★

4.9 from 26 reviews

Author: Lily
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Creamy Tuscan Ravioli Soup is a comforting and flavorful dish that combines cheese ravioli, Italian sausage, sun-dried tomatoes, and spinach in a rich, creamy broth.

Instructions

Step 1: Brown the Sausage – In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
Step 2: Sauté Aromatics – Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes (if using), and cook for another minute until fragrant.
Step 3: Add Liquids and Simmer – Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream. Simmer uncovered for 5–7 minutes to allow the flavors to meld.
Step 4: Add Ravioli and Tomatoes – Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes (or according to the package instructions), until the ravioli is cooked through and tender.
Step 5: Finish with Spinach and Cheese – Turn off the heat and stir in the spinach until wilted. Add the grated Parmesan and stir until melted and incorporated. Season with salt and pepper to taste.
Step 6: Serve – Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.