This Creamy Tuscan Ravioli Soup is loaded with pillowy cheese ravioli, Italian sausage, sun-dried tomatoes, spinach, and the most incredible creamy broth you have ever tasted. It comes together in about 30 minutes and is the ultimate cozy weeknight dinner!
A Deliciously Easy Tuscan Ravioli Soup Recipe
I am a huge fan of a good soup that eats like a full meal — and this one checks every single box. We are talking tender ravioli, savory sausage, and a rich, creamy broth that is absolutely loaded with flavor. It is one of those recipes that I make on repeat all fall and winter long because it is so simple to pull together and the whole family absolutely loves it. Serve it with some crusty Garlic Bread for dipping and you are in business!
The best part? You only need one pot. Fewer dishes, more cozy time on the couch. I am not going to argue with that!
What really makes this soup special is the combination of sun-dried tomatoes and Italian seasoning in that creamy broth. It gives it such a deep, rich flavor without any extra effort. Once you make this, it is going to be on your regular dinner rotation for sure.
Frequently Asked Questions
What kind of ravioli should I use?
I use fresh or refrigerated cheese ravioli from the pasta aisle — it cooks in just a few minutes right in the broth which makes this recipe super simple. You can also use frozen ravioli, just add a couple of extra minutes to the cook time. Meat-filled ravioli or spinach and ricotta ravioli would also be delicious here!
Can I use a different protein?
Absolutely! Ground beef or ground turkey work really well in place of Italian sausage. If you want an extra kick, use hot Italian sausage instead of mild. You could also leave the meat out entirely and add some white beans for a vegetarian version.
What can I substitute for heavy cream?
If you want to lighten it up a bit, you can use half-and-half instead of heavy cream. Just know the broth won’t be quite as thick and rich. I don’t recommend using regular milk as it can curdle when heated with the broth. Full-fat coconut milk is another option if you need a dairy-free version.
Can I substitute the spinach?
Yes! Baby kale or chopped Swiss chard are both great substitutes and hold up really well in the broth. You can also just leave it out if you prefer, though I love the color and the extra nutrition it adds to the dish.
Can this be made ahead of time?
You can absolutely make the soup base ahead of time and store it in the refrigerator for up to 2 days. I would recommend adding the ravioli fresh when you are ready to serve, otherwise it will absorb a lot of the broth and become too soft. Just bring the base back to a simmer and drop the ravioli in — dinner is ready in minutes!
How do I store leftover Creamy Tuscan Ravioli Soup?
Allow the soup to cool completely, then transfer it to a covered airtight container and store in the refrigerator for up to 3 days. Keep in mind the ravioli will continue to absorb liquid as it sits, so the soup will be a bit thicker when reheated. Just add a splash of chicken broth to loosen it back up. I don’t recommend freezing this one as the ravioli and cream-based broth don’t hold up well after freezing.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Italian sausage — I use mild ground Italian sausage but hot Italian sausage works great if you want a little more heat. Ground beef or ground turkey are easy swaps as well.
- onion and garlic — these form the flavor base of the whole soup so don’t skip them! Fresh garlic is best here but the jarred minced garlic works in a pinch.
- sun-dried tomatoes — use the kind packed in oil and give them a rough chop. They add such a deep, concentrated tomato flavor that really makes this soup special.
- chicken broth — I highly recommend using low or no sodium chicken broth so you can control the salt level. You can always add more salt but you can’t take it out!
- heavy cream — this is what gives the broth that gorgeous, rich, creamy consistency. Half-and-half can work but the broth won’t be as thick.
- refrigerated cheese ravioli — fresh refrigerated ravioli from the pasta section cooks right in the broth in just a few minutes. Frozen ravioli works too, just add a couple of extra minutes.
- baby spinach — it wilts down quickly and adds great color, nutrition, and texture. Baby kale is a wonderful substitute.
- Parmesan cheese — freshly grated Parmesan melts into the broth and adds a wonderful salty, nutty flavor. I don’t recommend the shelf-stable kind here — freshly grated makes a big difference!
- Italian seasoning, red pepper flakes, salt and pepper — use any combination of seasonings you enjoy. A pinch of red pepper flakes adds just the right amount of background warmth.
- olive oil — just a little to get the sausage and aromatics going. You can also use the oil from the sun-dried tomato jar for even more flavor!
How to Make Creamy Tuscan Ravioli Soup
Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and brown the Italian sausage, breaking it up as it cooks. Drain any excess grease from the pan and set the sausage aside.
In the same pot over medium heat, add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and sun-dried tomatoes and cook for another minute, stirring frequently so the garlic doesn’t burn.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot — that is where a lot of the flavor lives! Bring it to a gentle boil.
Add the Italian seasoning, red pepper flakes, and a good pinch of salt and pepper. Taste it and keep adjusting the seasoning until it tastes just right to you.
Add the ravioli directly into the simmering broth and cook according to the package directions, usually about 4-5 minutes for fresh refrigerated ravioli. Don’t overcook them — you want them tender but still holding their shape.
Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Add the cooked sausage back in along with the baby spinach. Stir everything together and let it simmer for just 2-3 minutes until the spinach wilts and the broth is heated through. Serve immediately with crusty bread!
Pro Tips for the Best Creamy Tuscan Ravioli Soup
- Don’t overcook the ravioli. Ravioli can go from perfectly tender to mushy pretty fast, so keep a close eye on them and pull them off the heat as soon as they are done. They will continue to cook slightly from the residual heat in the broth.
- Use the oil from the sun-dried tomato jar. Instead of regular olive oil, use a tablespoon of the oil from the sun-dried tomato jar to sauté your sausage and aromatics. It adds an incredible depth of flavor that you won’t get any other way.
- Grate your own Parmesan. Pre-shredded or shelf-stable Parmesan doesn’t melt into the broth the same way freshly grated does. It is a small extra step that makes a really noticeable difference in the final flavor.
- Add the cream off the boil. Once you are ready to stir in the heavy cream, make sure you have reduced the heat to low first. Adding cream to a rapidly boiling liquid can cause it to separate and you won’t get that beautiful, velvety broth.
- Taste as you go. This is the most important tip of all! Keep tasting and adjusting your seasoning throughout the cooking process. A little extra Italian seasoning or a pinch more salt can completely change the dish.
What to Serve with Creamy Tuscan Ravioli Soup
This soup is truly a complete meal on its own, but a big warm hunk of Garlic Bread on the side for soaking up that creamy broth is absolutely non-negotiable in my house. A simple green salad also pairs really nicely to balance out the richness of the soup. If you want to keep it extra cozy, a side of Butter Swim Biscuits would be absolutely perfect!
Creamy Tuscan Ravioli Soup
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up as it browns, for about 5-6 minutes until fully cooked through. Drain any excess grease and transfer the sausage to a plate. Set aside.
- In the same pot, reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute, stirring constantly.
- Pour in 4 cups of chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Season with 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper, and ½ teaspoon salt. Taste and adjust seasoning as needed.
- Add the cheese ravioli to the simmering broth and cook for 4-5 minutes according to package directions, or just until tender. Do not overcook.
- Reduce heat to low. Stir in 1 cup heavy cream and ½ cup freshly grated Parmesan cheese until combined. Add the cooked sausage back in along with 3 cups baby spinach. Stir gently and simmer for 2-3 minutes until the spinach is wilted and everything is heated through.
- Taste one more time and adjust salt and pepper as needed. Serve immediately with crusty bread or garlic bread for dipping.
