I adore this recipe because it’s both indulgent and easy to make. The creamy broth, paired with cheesy ravioli, delivers a luxurious texture without any complicated steps. I like that I can whip it up in about half an hour, yet it tastes like it simmered all day. The flavors of Italian sausage, garlic, and sun-dried tomatoes give it that signature Tuscan flair, while spinach and herbs bring freshness and balance. It’s the kind of soup I turn to when I want comfort without effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I start by heating olive oil in a large Dutch oven or soup pot over medium heat. I add the Italian sausage, breaking it up with a spoon, and cook until it’s browned and fully cooked—about 5 to 7 minutes.
Then, I stir in the diced onion and let it cook for 2 to 3 minutes until it softens. Next, I add the minced garlic, Italian seasoning, paprika, and red pepper flakes. I cook this mixture for another minute until everything smells fragrant and delicious.
I pour in the chicken broth and bring it to a gentle boil. Once it’s bubbling, I reduce the heat and stir in the heavy cream. I let the soup simmer uncovered for about 5 to 7 minutes so the flavors can come together beautifully.
I add the cheese ravioli and sun-dried tomatoes next, letting them simmer for 5 to 6 minutes or until the ravioli are tender and perfectly cooked.
After turning off the heat, I stir in the baby spinach until it wilts. Then, I mix in the grated Parmesan cheese until it melts smoothly into the broth. I season the soup with salt and pepper to taste.
Finally, I ladle the soup into bowls, garnish with fresh basil or parsley, and serve it hot with crusty bread or a fresh salad.
Servings and Timing
This recipe makes about 6 servings. It takes approximately 10 minutes to prepare and 25 minutes to cook, for a total time of around 35 minutes.
Variations
I like swapping the sausage for shredded rotisserie chicken when I want a lighter version. For a vegetarian option, I skip the meat and use vegetable broth along with mushroom ravioli. I sometimes add chopped kale instead of spinach for extra texture. To make it extra creamy, I stir in an extra splash of cream or a handful of shredded mozzarella before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over medium heat, adding a splash of broth or cream to loosen it since it thickens as it sits. I don’t recommend freezing it because the ravioli can become too soft when thawed.
FAQs
Can I use frozen ravioli?
Yes, I often use frozen ravioli. I just add a couple of extra minutes to the cooking time to make sure it’s fully cooked.
How can I make this soup lighter?
I substitute half-and-half or milk for the heavy cream, and sometimes use turkey sausage instead of pork.
What can I use instead of Italian sausage?
I’ve made it with ground chicken, turkey, or even plant-based sausage with great results.
How do I prevent the ravioli from falling apart?
I add the ravioli toward the end of cooking and avoid over-stirring once they’re in the soup.
Can I make this soup ahead of time?
Yes, but I prefer to cook the ravioli fresh when reheating so it doesn’t get mushy.
What type of ravioli works best?
Cheese ravioli is classic, but I’ve also used spinach and ricotta or mushroom ravioli for variety.
How can I thicken the soup?
If I want it creamier, I stir in a bit more Parmesan or simmer uncovered for a few minutes to reduce the liquid.
Can I make it vegetarian?
Definitely! I skip the sausage, use vegetable broth, and load up on veggies like mushrooms and zucchini.
What sides go well with this soup?
I usually serve it with garlic bread, focaccia, or a crisp green salad.
How do I store leftovers without the ravioli getting soggy?
I sometimes keep the cooked ravioli separate and add them to the soup just before reheating for the best texture.
Conclusion
I love making this creamy Tuscan ravioli soup whenever I crave something hearty yet easy. It’s rich, flavorful, and comforting, with a balance of creamy broth, savory sausage, and tender ravioli. Whether it’s for a family dinner or a cozy night in, this soup always brings warmth and satisfaction in every spoonful.
A rich and comforting creamy Tuscan soup made with cheese ravioli, Italian sausage, sun-dried tomatoes, and spinach in a velvety broth. Each spoonful delivers hearty Italian-inspired flavor, perfect for cozy dinners or quick weeknight meals.
Ingredients
1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casing removed
1 small onion, diced
3–4 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp paprika (optional)
1/4 tsp crushed red pepper flakes (optional)
4 cups chicken broth
1 cup heavy cream
1 package (20 oz) cheese ravioli (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
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
Stir in diced onion and cook for 2–3 minutes until softened.
Add minced 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 and stir in heavy cream; simmer uncovered for 5–7 minutes.
Add cheese ravioli and sun-dried tomatoes; simmer 5–6 minutes or until ravioli are tender.
Turn off the heat and stir in baby spinach until wilted.
Mix in grated Parmesan cheese until melted and creamy.
Season with salt and pepper to taste, garnish with fresh basil or parsley, and serve hot.
Notes
Use frozen ravioli; add 2 extra minutes to the cooking time.
Substitute half-and-half for a lighter version.
Swap sausage for rotisserie chicken or plant-based sausage.
Add kale instead of spinach for a heartier texture.
For extra creaminess, stir in more Parmesan or mozzarella before serving.
Store leftovers in the fridge for up to 3 days; add broth or cream when reheating.
