A rich, comforting soup featuring cheese ravioli in a creamy Tuscan-style tomato broth with tender greens and savory Italian sausage. It’s everything I crave in a bowl—hearty, flavorful, and just the right balance of creamy and robust.
Why You’ll Love This Recipe
I love this soup because it turns humble ingredients into something incredibly cozy and satisfying. The cheesy ravioli adds a fun twist, making the dish feel both rustic and indulgent. The combination of Italian sausage, aromatic herbs, and spinach creates a full-flavored base that warms me up instantly. Plus, it’s a one-pot wonder, which means less cleanup and more time enjoying dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 pounds ground Italian sausage
-
1 medium onion, diced
-
2–3 cloves garlic, minced
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
2 (28‑ounce) cans crushed tomatoes
-
3 cups chicken stock
-
1 (20 oz) package fresh cheese ravioli
-
5–6 cups fresh baby spinach, chopped
-
2 cups half‑and‑half
-
½ cup grated Parmesan cheese (plus extra for garnish)
-
Salt and pepper, to taste
Directions
-
I start by browning the Italian sausage in a large stock pot until it’s fully cooked, then drain any excess fat if needed.
-
Next, I sauté the diced onion and minced garlic right in the pot with the sausage for about 3 to 5 minutes, until soft and fragrant. I stir in the dried basil and oregano at this point.
-
I pour in the crushed tomatoes and chicken stock and bring the whole mixture to a boil.
-
Once it’s boiling, I add the cheese ravioli and let it cook for about 5 to 7 minutes—just until the pasta is tender.
-
Then I stir in the chopped spinach and cook until it wilts into the soup.
-
I slowly stir in the half-and-half and bring everything back to a gentle simmer.
-
I add the Parmesan cheese last and stir until it melts into the broth.
-
I taste and season with salt and pepper, then ladle it hot into bowls and top with a little extra Parmesan.
Servings and timing
This recipe makes 10 servings.
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
Variations
When I want to change things up, I sometimes swap the Italian sausage for ground turkey for a lighter version. For a vegetarian option, I skip the meat entirely and use vegetable broth instead of chicken stock. If I feel like adding more depth, sun-dried tomatoes or a pinch of crushed red pepper flakes give the soup an extra layer of flavor. A handful of kale can also replace spinach if that’s what I have on hand.
Storage/Reheating
To store leftovers, I keep the soup base separate from the ravioli when possible—this keeps the pasta from becoming too soft. I store it in an airtight container in the fridge for up to 4 days. When reheating, I bring the soup to a simmer on the stovetop and add fresh ravioli or reheat gently if it’s already mixed in. I avoid boiling the soup again once the half-and-half has been added to keep the texture creamy and smooth.
FAQs
What kind of ravioli should I use?
I like using fresh cheese ravioli for its creamy filling and quick cook time. However, frozen ravioli can also work—just adjust the cook time slightly.
Can I make this soup ahead of time?
Yes, I often make the base ahead and add the ravioli just before serving to keep it from overcooking. It reheats beautifully this way.
How do I make it less rich?
To lighten it up, I substitute the half-and-half with whole milk or use less cheese. I also reduce the sausage and increase the spinach for a more balanced bowl.
Is it freezer-friendly?
The soup base freezes well without the ravioli or dairy. I freeze it in portions, then reheat and finish with fresh ravioli and half-and-half when I’m ready to serve.
Can I use a different type of pasta?
Absolutely. If I’m out of ravioli, I sometimes use tortellini or even small pasta like ditalini. It’s very flexible, though the stuffed pasta makes it feel extra special.
Conclusion
This Creamy Tuscan Ravioli Soup is one of those recipes I keep coming back to. It’s perfect for chilly nights, easy enough for weeknights, and delicious enough for sharing with family and friends. With simple ingredients and just 30 minutes from start to finish, it’s become a staple in my kitchen whenever I need comfort in a bowl.
