Creamy Tuscan Ravioli Soup for Ultimate Cozy Nights

This Creamy Tuscan Ravioli Soup provides the ultimate cozy comfort for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Substitute with any cooking oil of your choice.
1 pound Italian Sausage Use ground turkey or veggie sausage for a lighter or vegetarian option.
1 Onion Substitute with shallots for a milder flavor.
3 Garlic cloves Fresh is preferable, but garlic powder can be used.
1 tablespoon Dried Italian Seasoning Use individual herbs if needed.
1 teaspoon Paprika Optional; omit for a milder soup.
1 teaspoon Crushed Red Pepper Flakes Optional; adjust according to taste.
4 cups Chicken Broth Use vegetable broth for a vegetarian alternative.
1 cup Heavy Cream Substitute with coconut milk or oat cream for a dairy-free version.

For the Ravioli

12 ounces Cheese Ravioli Substitute with any stuffed pasta or gluten-free ravioli.
½ cup Sun-Dried Tomatoes Use fresh tomatoes as a lighter alternative.

For the Finish

4 cups Baby Spinach Kale can be used for a heartier green.
½ cup Grated Parmesan Cheese Use nutritional yeast for a vegan option.
to taste Salt Adjust based on broth's salt content.
to taste Pepper
for garnish Fresh Basil or Parsley Substitute with other fresh herbs as available.

Equipment

Dutch oven or soup pot

Method

Step-by-Step Instructions for Creamy Tuscan Ravioli Soup

In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of Italian sausage and cook until browned, about 5-7 minutes.
Add 1 diced onion and sauté for 2-3 minutes until softened. Mix in 3 minced garlic cloves, 1 tablespoon of dried Italian seasoning, and a pinch of paprika for about 1 minute.
Pour in 4 cups of chicken broth and bring to a gentle boil. Reduce heat to low and stir in 1 cup of heavy cream. Simmer uncovered for about 5-7 minutes.
Stir in 12 ounces of cheese ravioli and ½ cup of chopped sun-dried tomatoes, ensuring the ravioli is submerged in the broth. Continue to simmer for an additional 5-6 minutes.
Add 4 cups of baby spinach and stir until just wilted. Mix in ½ cup of grated Parmesan cheese until melted. Taste and season with salt and pepper as needed.
Ladle the soup into bowls, garnishing with fresh basil or parsley. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For thicker broth, reduce broth slightly. Use frozen ravioli adjusted for cooking time. Always taste test for seasoning balance.

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