Name: Creamy Tuscan Ravioli Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 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)

A rich, creamy Tuscan-style soup featuring cheese ravioli, sausage, spinach, and sun-dried tomatoes in a velvety broth—comfort in every spoonful. It’s everything I crave on a cozy night in: bold flavors, hearty textures, and that irresistible cheesy goodness packed into every bite. Creamy Tuscan Ravioli Soup

Why You’ll Love This Recipe

I love how this one-pot meal comes together effortlessly yet tastes like something from a restaurant. The savory sausage pairs beautifully with the creamy broth and cheese-filled ravioli, while the sun-dried tomatoes and spinach bring balance and brightness. Whether I’m cooking for the family or hosting friends, this dish always impresses—and it reheats like a dream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements 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 sausage and break it up with a spoon, cooking it until browned and fully cooked—usually about 5–7 minutes.
Then I stir in the diced onion and let it cook for 2–3 minutes until softened. I add garlic, Italian seasoning, paprika, and red pepper flakes (if I want some heat), and cook it for another minute until fragrant.
I pour in the chicken broth and bring it to a gentle boil, then reduce the heat and stir in the heavy cream. I let this simmer for 5–7 minutes to let the flavors come together.
Next, I stir in the ravioli and sun-dried tomatoes. I simmer for 5–6 minutes, or until the ravioli is cooked through and tender.
Once done, I turn off the heat and stir in the spinach until it wilts. Then I add the Parmesan cheese and stir until it’s melted and smooth. I season with salt and pepper to taste.
I serve the soup hot, garnished with fresh basil or parsley, and often pair it with crusty bread or a green salad.

Servings and timing

Servings: 4–6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap the sausage for ground turkey or plant-based sausage for a lighter or vegetarian twist.
If I don’t have cheese ravioli, I use tortellini instead—it’s just as delicious.
For a spicier version, I use hot Italian sausage and extra red pepper flakes.
I’ve also added mushrooms or zucchini for extra veggies, and they blend right into the creamy broth.

storage/reheating

To store leftovers, I let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. When I reheat it on the stovetop or in the microwave, I often add a splash of broth or cream since it thickens as it sits. I try not to boil it again so the ravioli stays intact.

FAQs

What type of ravioli works best in this soup?

I prefer using cheese ravioli—either fresh or frozen. It holds up well in the broth and adds a creamy texture. Meat or spinach ravioli can also work if I’m looking for a variation.

Can I make this soup vegetarian?

Yes! I simply skip the sausage and use vegetable broth instead of chicken broth. A few sautéed mushrooms or a can of white beans can replace the meat and keep it hearty.

Is this soup freezer-friendly?

Not ideally. I find that ravioli tends to get mushy when frozen and reheated. If I want to freeze the base, I do so before adding the ravioli and spinach. I add those fresh when I reheat the soup.

What can I serve with this soup?

I usually pair it with crusty bread, garlic knots, or a light green salad. It’s already filling, so sides can stay simple.

Can I use half-and-half instead of heavy cream?

Yes, but the soup will be slightly less rich. I’ve used half-and-half in a pinch and it still turns out delicious, though I prefer the creaminess of heavy cream.

Conclusion

This Creamy Tuscan Ravioli Soup is everything I want in a comforting meal—easy, flavorful, and satisfying. It’s perfect for a weeknight dinner or a cozy weekend indulgence. With just one pot and under 40 minutes, I get a dish that’s loaded with Italian-inspired goodness and enough leftovers to brighten up my lunch the next day.