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–+ servings

Creamy Tuscan Ravioli Soup

A warm, creamy bowl of soup packed with rich flavors and wholesome ingredients, combining Italian sausage, heavy cream, and spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil A key ingredient for sautéing the sausage and vegetables.
  • 1 lb Italian sausage Provides flavor and protein.
  • 1 small onion Diced, adds sweetness and aromatic depth.
  • 3–4 cloves garlic Minced, enhances flavor with its pungent aroma.
  • 1 teaspoon dried Italian seasoning Offers traditional Italian flavors to the soup.
  • ½ teaspoon paprika Optional, adds a touch of warmth and color.
  • ¼ teaspoon crushed red pepper flakes Optional for heat.
  • 4 cups chicken broth Forms the soup's base, providing richness.
  • 1 cup heavy cream Delivers that signature creaminess for comfort.
  • 1 package cheese ravioli About 20 oz, fresh or frozen, the star ingredient.
  • ½ cup sun-dried tomatoes Drained and chopped, introduces a tangy sweetness.
  • 3 cups baby spinach Adds freshness and nutrients.
  • ½ cup grated Parmesan cheese Offers a salty bite.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • for garnish fresh basil or parsley Elevates presentation.

Method
 

  1. 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.
  2. 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), cooking for another minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil. Lower the heat and stir in the heavy cream, then simmer uncovered for 5–7 minutes to allow the flavors to meld together beautifully.
  4. Stir in the ravioli along with sun-dried tomatoes into the pot. Simmer for an additional 5–6 minutes or according to package instructions until ravioli is cooked through and tender.
  5. Turn off the heat before stirring in baby spinach until wilted down completely. Add grated Parmesan cheese next, stirring until melted into the soup; season with salt and pepper as desired.
  6. Ladle your creamy creation into bowls, garnishing with fresh basil or parsley on top before serving hot alongside crusty bread or salad for an extra treat!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 5g

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