Creamy Tuscan Ravioli Soup is a cozy bowl full of tender cheese-filled ravioli, fresh spinach, sun-dried tomatoes, and a silky, creamy broth that warms you up from the inside out. The flavors are rich but not heavy, with a perfect balance of garlic and herbs that make every spoonful feel like a hug.
I love how easy this soup comes together and how impressive it tastes without much effort. One thing that makes it special for me is adding a little extra Parmesan on top just before serving — it melts perfectly and adds that extra touch of cheesy goodness. Plus, I find that the sun-dried tomatoes give the soup a nice little tang that keeps it exciting bite after bite.
This soup is great for a weeknight meal when you want something comforting but quick. I usually serve it with some crusty bread for dipping because, honestly, who doesn’t want to scoop up every last drop of that creamy broth? It’s the kind of soup that brings the family to the table and keeps everyone asking for seconds.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice if you like. You can swap with ground turkey or chicken for a lighter soup, or use plant-based sausage to keep it vegetarian.
Cheese Ravioli: Pre-made cheese ravioli saves time and keeps the soup comforting. Don’t worry if you can only find frozen versions—they cook just as well. For a gluten-free option, look for gluten-free ravioli.
Sun-Dried Tomatoes: These bring a nice tangy sweetness that balances the creamy broth. If you don’t have any, diced cherry tomatoes can work, but add them at the end to avoid overcooking.
Baby Spinach: Fresh spinach wilts quickly and adds color and nutrition. If you don’t have baby spinach, try kale or Swiss chard, but cook a bit longer to soften them.
Parmesan Cheese: It’s key for that savory, cheesy flavor in the broth. If you’re dairy-free, nutritional yeast can be a good substitute to add that cheesy note.
How Do You Cook the Ravioli Perfectly in Soup?
Adding ravioli to soup can sometimes make it sticky or overcooked if not done right. Here’s how to get them just right:
- Wait until the broth is simmering gently before adding ravioli.
- Cook ravioli according to package instructions, usually 4-5 minutes.
- Stir gently but not constantly to keep ravioli from sticking together or to the pot.
- Once they float to the top and feel tender, they’re done — don’t overcook!
- If you plan to reheat leftovers, cook ravioli separately and add to individual bowls to avoid mushy pasta.
Following these tips, the ravioli stay soft but firm, perfectly complementing your creamy Tuscan soup.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it heats evenly and makes cooking and stirring easy.
- Wooden spoon or cooking utensil – helps you stir without scratching the pot and combines ingredients smoothly.
- Measuring cups and spoons – keeps your ingredients balanced and accurate.
- Knife and cutting board – for chopping garlic, onion, and sun-dried tomatoes with ease.
- Soup ladle – makes serving the soup simple and mess-free.
Flavor Variations & Add-Ins
- Use cooked chicken or shrimp instead of sausage for a different protein and a lighter taste.
- Switch sun-dried tomatoes for roasted red peppers to add sweetness and color.
- Add a splash of white wine after the sausage browns for a more complex flavor.
- Boost the greens by stirring in kale or arugula instead of spinach for a peppery twist.
Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casings removed
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (about 9-10 ounces) refrigerated cheese ravioli
- 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 3 cups fresh baby spinach
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This delicious soup takes about 25 minutes from start to finish. You’ll spend roughly 10 minutes preparing and browning the sausage and veggies, around 10 minutes simmering the soup and cooking the ravioli, and a few minutes gently stirring in the cream and spinach to finish.
Step-by-Step Instructions:
1. Brown the Sausage and Sauté Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and break it apart with a spoon while it cooks. Stir occasionally until it’s browned and no longer pink, about 5-7 minutes. Then, toss in the chopped onion and minced garlic. Cook everything together until the onion becomes soft and fragrant, around 2-3 minutes.
2. Build the Soup Base:
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the chopped sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes if you like a little heat. Let it simmer for about 5 minutes to blend all those lovely flavors.
3. Cook the Ravioli:
Carefully add your cheese ravioli to the simmering broth. Cook according to the package instructions—usually 4 to 5 minutes—until the ravioli are tender and fully cooked. Stir gently to prevent them from sticking to the bottom of the pot.
4. Add Cream, Spinach, and Cheese:
Lower the heat to low and pour in the heavy cream. Add the fresh spinach and stir just until the spinach wilts, which should only take a minute or two. Then, mix in the freshly grated Parmesan cheese until it melts into the soup. Taste your creation and season it with salt and freshly ground black pepper to your liking.
5. Serve and Enjoy:
Ladle the creamy Tuscan ravioli soup into bowls. Garnish with extra Parmesan and a pinch of black pepper or Italian herbs if you want a beautiful finishing touch. Serve hot with some crusty bread on the side, perfect for dipping and savoring every last bit of the rich broth.
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes! Just add frozen ravioli directly to the simmering soup and cook an extra 1-2 minutes longer than the package suggests. Be gentle when stirring to keep them from breaking apart.
How Can I Make This Soup Vegetarian?
Skip the Italian sausage and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or a plant-based sausage alternative for extra flavor and texture.
What’s the Best Way to Store Leftovers?
Let the soup cool, then store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the cream from separating. If the ravioli soak up too much broth, add a splash of milk or broth to loosen it up.
Can I Freeze Creamy Tuscan Ravioli Soup?
Freezing creamy soups can cause the dairy to separate, which affects texture. If you want to freeze it, consider cooking and freezing the soup without the cream and spinach, then add them fresh when reheating.
