Can I substitute the sausage?

Absolutely! Ground turkey or chicken works great if you want a leaner protein.

How do I store leftovers?

Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove—add a splash of broth or cream if it thickens too much.

Can I freeze this soup?

Yes and no. The broth freezes beautifully, but ravioli doesn’t love the freezer once it’s cooked. If you’re planning ahead, freeze the soup before adding the pasta, then cook fresh ravioli when you reheat it.

What’s the best bread to serve with it?

Crusty sourdough or a warm baguette is perfection for dunking into that creamy broth.

Creamy Tuscan Ravioli Soup: 6 Powerful Ways to Warm Your Soul

Description

This Creamy Tuscan Ravioli Soup is cozy, comforting, and packed with flavor. Featuring cheese ravioli, Italian sausage, spinach, and sun-dried tomatoes in a rich Parmesan cream broth, it’s the perfect one-pot dinner for busy weeknights or chilly evenings.

Ingredients

Scale

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)

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Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 5–7 minutes until browned.
Stir in onion and cook 2–3 minutes until softened. Add garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil. Reduce heat, stir in heavy cream, and simmer uncovered for 5–7 minutes.
Add ravioli and sun-dried tomatoes. Simmer 5–6 minutes, or until ravioli is tender.
Turn off heat, stir in spinach until wilted, then add Parmesan until melted. Season with salt and pepper.
Ladle into bowls, garnish with basil or parsley, and serve hot with crusty bread.

Notes

Ravioli options: Fresh or frozen both work—just adjust cooking time.
Make it lighter: Use half-and-half instead of heavy cream.
Add more veggies: Mushrooms or zucchini are great extras.
Freezing tip: Freeze the broth and sausage base before adding ravioli, then cook pasta fresh when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup , Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 ½ cups
Calories: 480 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 31 g
Saturated Fat: 14 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 105 mg