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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup: A Cozy Hug in a Bowl

Creamy Tuscan Ravioli Soup is a comforting, hearty dish with Italian flavors, featuring cheese ravioli, savory sausage, and spinach in a velvety broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Avocado oil can be used for a neutral flavor.
  • 1 pound Italian Sausage Ground turkey or veggie sausage are great alternatives.
  • 1 medium Onion Any onion variety works.
  • 4 cloves Garlic Fresh minced garlic is recommended.
  • 1 tablespoon Dried Italian Seasoning Substitute with individual herbs like oregano and basil if needed.
  • 1 teaspoon Paprika Smoked paprika can deepen the taste.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust according to your spice tolerance.
  • 4 cups Chicken Broth Vegetable broth works well for a vegetarian version.
  • 1 cup Heavy Cream Use full-fat coconut milk for a dairy-free option.
For the Main Ingredients
  • 1 package Cheese Ravioli Fresh or frozen varieties are both excellent choices.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes are a lovely substitute when in season.
  • 3 cups Baby Spinach Feel free to swap with kale, ensuring it's cooked until tender.
For Garnishing and Final Touches
  • 1/2 cup Parmesan Cheese Nutritional yeast makes for a solid vegan alternative.
  • to taste Salt Adjust according to personal preference.
  • to taste Pepper Adjust according to personal preference.
  • 1/4 cup Fresh Basil or Parsley Any fresh herb you have on hand will work beautifully.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven over medium heat, drizzle olive oil and add the Italian sausage. Sauté for 5-7 minutes until nicely browned and cooked through.
  2. Add diced onion to the pot and cook for 2-3 minutes until softened. Stir in minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes.
  3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in heavy cream.
  4. Gently stir in cheese ravioli and sun-dried tomatoes, simmer for another 5-6 minutes until ravioli is cooked through.
  5. Add fresh baby spinach, stirring until wilted, about 1-2 minutes. Sprinkle in Parmesan cheese, stirring until melted.
  6. Ladle soup into bowls, garnishing with fresh basil or parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 22gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels to taste. Store leftovers in the fridge for up to 3 days, adding broth when reheating.

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