Print

Creamy Tuscan Ravioli Soup Recipe | Cozy One-Pot Sausage Dinner

A cozy bowl of Creamy Tuscan Ravioli Soup topped with herbs and sausage, styled like a rich Sausage And Ravioli Recipe for an easy dinner pin.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, one-pot soup loaded with sausage, cheese ravioli, spinach, and sun-dried tomatoes in a rich, creamy broth. It tastes bold, comforting, and ready for a chilly night.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb Italian sausage, mild or spicy, casings removed
  • 1 small onion, diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika, optional
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 package cheese ravioli, about 20 oz, fresh or frozen
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups baby spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Set a large Dutch oven or heavy soup pot over medium heat and pour in the olive oil. Once the oil warms, add the sausage. Use a spoon or spatula to break it apart as it cooks. Continue cooking until the meat is browned and fully done, about 5 to 7 minutes.
  2. Add the diced onion to the pot and stir it into the sausage. Let it cook for 2 to 3 minutes, just until it softens and starts to look translucent. Stir in the minced garlic, Italian seasoning, paprika if you are using it, and the red pepper flakes if you want a little heat. Cook for about 1 minute more, stirring often, until the garlic smells fragrant.
  3. Pour in the chicken broth and bring the mixture to a gentle boil. Once it begins to bubble, lower the heat. Stir in the heavy cream and keep the soup at a low simmer for 5 to 7 minutes so the flavors blend together and the broth becomes smooth and rich.
  4. Add the cheese ravioli and the chopped sun-dried tomatoes to the pot. Stir carefully so the ravioli does not tear. Let everything simmer for about 5 to 6 minutes, or follow the timing on the ravioli package if it needs a different cooking time. Cook just until the ravioli is tender and heated through.
  5. Turn off the heat before adding the spinach. Stir it into the hot soup and let it wilt down. Sprinkle in the Parmesan cheese and stir until it melts into the broth. Taste the soup and season with salt and pepper as needed.
  6. Ladle the soup into bowls while hot. Finish each serving with fresh basil or parsley and serve immediately with bread or a simple salad on the side.

Notes

  • Do not overcook the ravioli. Add it near the end so it stays intact and tender.
  • Fresh spinach works best because it softens quickly and blends into the soup nicely.
  • Freshly grated Parmesan melts more smoothly and gives a better flavor than pre-shredded cheese.
  • If the soup thickens while sitting, stir in a little extra broth before serving.

Find it online: https://irmacooks.com/creamy-tuscan-ravioli-soup/