Description
Creamy Tuscan Ravioli Soup is a rich, comforting dish filled with Italian sausage, cheese ravioli, sun-dried tomatoes, spinach, and a velvety broth. Perfect for cozy dinners and easy to customize for your tastes.
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)
- 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
Instructions
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. Simmer uncovered for 5–7 minutes.
4. Stir in the ravioli and sun-dried tomatoes. Simmer for 5–6 minutes, or until the ravioli is cooked through and tender.
5. Turn off the heat and stir in the spinach until wilted. Add grated Parmesan cheese and stir until melted. Season with salt and pepper to taste.
6. Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or salad.
Notes
Swap the protein with ground turkey or chicken for a lighter version.
Go vegetarian by replacing sausage with mushrooms or zucchini.
Add extra vegetables like diced carrots or bell peppers.
Use ricotta-filled ravioli or add mozzarella for extra cheesiness.