Name: Creamy Tuscan Ravioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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 for heat); 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)

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This bowl of Creamy Tuscan Ravioli Soup is the kind of dinner I reach for when the week’s been long and everyone needs something warm and satisfying. It’s a one-pot comfort meal that layers savory Italian sausage, tender cheese ravioli, and bright sun-dried tomatoes in a silky, Parmesan-flecked broth—perfect for chilly nights, easy weeknight dinners, or when you want a cozy crowd-pleaser. If you love hearty, quick soups like a classic one-pot creamy vegetable soup, this comes from the same comfort-food playbook with a cheesy, Tuscan twist.

What makes this recipe special

This soup checks so many boxes: it’s fast to pull together, uses pantry-friendly ingredients, and feels indulgent without a lot of fuss. Browning the sausage builds deep flavor, the cream makes the broth luxuriously smooth, and fresh spinach + sun-dried tomatoes keep it bright. It’s also kid-friendly (swap mild sausage) and easy to scale up for guests.

“Absolutely addictive — rich, comforting, and ready in under 30 minutes. My kids asked for seconds!” — happy home cook

Why it’s practical:

One-pot cleanup keeps weeknight stress low.
Uses frozen or fresh ravioli for flexibility.
Stays hearty enough for leftovers, making it budget-friendly.

How this recipe comes together

You’ll brown the sausage first to create a flavorful base, then soften onion and garlic and add dried herbs for an Italian backbone. Chicken broth and heavy cream form the creamy soup body; cheese ravioli cooks right in the simmering liquid, absorbing flavor. Sun-dried tomatoes add umami brightness, spinach gives a fresh finish, and Parmesan pulls everything together. Total active time: about 25–30 minutes.

What you’ll need

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 for heat)
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)

Quick substitutions:

Swap turkey or plant-based sausage for a leaner or vegetarian option.
Use half-and-half instead of heavy cream for a lighter finish (slightly less silky).
Vegetable broth works fine to keep it meatless if using vegetarian sausage and ravioli.
If sun-dried tomatoes are packed in oil, drain and reserve the oil for extra flavor when browning the sausage.

Step-by-step instructions

Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Add 1 lb Italian sausage (casing removed) and break it up with a spoon. Cook until browned and cooked through, about 5–7 minutes. Drain excess fat if desired.
Add the diced 1 small onion and cook 2–3 minutes until softened. Stir in 3–4 cloves garlic (minced), 1 teaspoon dried Italian seasoning, ½ teaspoon paprika (optional), and ¼ teaspoon crushed red pepper flakes (optional). Cook 1 minute until fragrant.
Pour in 4 cups chicken broth and bring to a gentle boil. Lower heat and stir in 1 cup heavy cream. Simmer uncovered 5–7 minutes to let flavors meld.
Stir in 1 package (about 20 oz) cheese ravioli and ½ cup sun-dried tomatoes (drained and chopped). Simmer 5–6 minutes, or according to ravioli package instructions, until ravioli are cooked through and tender.
Turn off heat and stir in 3 cups baby spinach until wilted. Add ½ cup grated Parmesan cheese and stir until melted and incorporated. Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a crisp green salad.

Best ways to enjoy it

Serve this soup with crusty Italian bread or garlic toast to soak up the creamy broth. A simple arugula or Caesar salad provides a bright counterpoint. For a heartier meal, pair with roasted vegetables or a side of sautéed mushrooms. For lighter nights, a lemon-dressed baby spinach salad keeps the meal balanced. If you like soothing brothy meals, compare flavor profiles with a classic healing chicken soup for another comforting option.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: Creamy soups with dairy can separate when frozen. If you plan to freeze, consider removing the ravioli and spinach and freeze the broth/sausage mixture separately for up to 2 months. Reheat, then add fresh ravioli and spinach and simmer until cooked.
Reheating: Gently reheat on the stovetop over low–medium heat, stirring occasionally. Add a splash of chicken broth if the soup thickens too much. Avoid high heat to prevent cream from breaking. If microwaving, heat in short intervals, stirring between each.

Helpful cooking tips

Don’t overcrowd the pot when browning sausage; letting it brown properly adds flavor.
If using frozen ravioli, add directly frozen and extend simmering time per package directions—typically 1–2 minutes more.
For extra depth, stir in a teaspoon of reserved oil from sun-dried tomatoes when softening the onion.
If the soup tastes flat after adding cream, a teaspoon of lemon juice brightens the flavors.
Grate fresh Parmesan rather than pre-grated for better melt and flavor.

Creative twists

Vegetarian: Use plant-based sausage or crumbled tempeh and vegetable broth; swap cheese ravioli for mushroom ravioli.
Lighter version: Replace heavy cream with half-and-half or a 1:1 milk + cream mix and reduce to 3/4 cup.
Spicier: Increase crushed red pepper flakes or use hot Italian sausage.
Protein boost: Stir in shredded rotisserie chicken instead of sausage for a different take.
Gluten-free: Use gluten-free ravioli and verify sausage and broth are GF.

Helpful answers

Q: Can I make this soup ahead?
A: Yes. Prepare the soup up to the point before adding ravioli and spinach, then cool and refrigerate up to 24 hours. When ready to eat, reheat, add ravioli and simmer until tender, then finish with spinach and Parmesan.

Q: Will frozen ravioli work?
A: Absolutely. Add frozen ravioli straight to the simmering soup and cook according to package times, usually a minute or two longer than fresh.

Q: How can I prevent the cream from curdling?
A: Keep the soup at a gentle simmer rather than a rolling boil once cream is added. If reheating, warm slowly and stir frequently. Adding a small splash of broth when reheating helps keep texture smooth.

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