I love this soup because it tastes like something from a restaurant but is so simple to make at home. The combination of creamy broth, spicy or mild sausage, and cheesy ravioli makes every spoonful indulgent and satisfying. The sun-dried tomatoes add a sweet tang, and the spinach brings in a pop of freshness. It’s ready in about 30 minutes and always leaves me feeling full and happy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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) 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
Directions
1. Brown the Sausage
I heat olive oil in a large Dutch oven over medium heat. I add the sausage, breaking it up with a spoon, and cook until it’s browned and fully cooked—about 5–7 minutes.
2. Sauté the Aromatics
Next, I stir in the diced onion and cook for 2–3 minutes until soft. Then I add garlic, Italian seasoning, paprika, and red pepper flakes. I let it cook for another minute until fragrant.
3. Simmer the Base
I pour in the chicken broth and bring it to a gentle boil. Then I reduce the heat and stir in the heavy cream. I let it simmer uncovered for 5–7 minutes so all the flavors blend together.
4. Add Ravioli and Tomatoes
I stir in the cheese ravioli and chopped sun-dried tomatoes. I let them simmer for 5–6 minutes (or however long the ravioli package says) until the pasta is tender but not overcooked.
5. Finish with Spinach and Cheese
With the heat off, I stir in the spinach and let it wilt into the soup. Then I add the grated Parmesan and stir until it melts. I taste and adjust the seasoning with salt and pepper.
6. Serve
I ladle the soup into bowls and garnish with fresh basil or parsley. I like serving it hot with crusty bread or a light green salad on the side.
Servings and timing
This recipe makes 4–6 servings and is ready in just 35 minutes total: Prep time: 10 minutes Cook time: 25 minutes
Variations
Sometimes I use chicken or turkey sausage for a lighter version. If I want to make it vegetarian, I skip the sausage and add white beans for protein. For a tomato-forward twist, I stir in a spoonful of tomato paste with the aromatics. You can also switch the ravioli flavor—spinach and ricotta or mushroom ravioli work beautifully.
Storage/reheating
I store leftovers in the fridge for up to 3 days. The soup thickens as it sits, so I reheat it on the stove with a splash of extra broth or cream to loosen it up. I warm it gently to avoid overcooking the ravioli.
FAQs
Can I use frozen ravioli?
Yes! I add it straight to the simmering broth from frozen and just cook it a minute or two longer than fresh ravioli.
What’s the best way to make this ahead of time?
I cook the base of the soup (sausage, broth, cream, seasoning) ahead of time and keep it in the fridge. When ready to serve, I bring it to a simmer and add the ravioli, spinach, and Parmesan fresh so they don’t get soggy.
Can I use milk instead of cream?
I’ve tried it, and while it works, the soup won’t be quite as rich. For a lighter option, I sometimes use half-and-half.
What can I serve with this soup?
Crusty bread, garlic knots, or a light salad go great with it. It’s hearty enough to stand on its own, though.
Is this soup freezer-friendly?
Because of the cream and ravioli, it’s best fresh. If I freeze it, I do so before adding the ravioli and cream, then finish it fresh when reheating.
Conclusion
Creamy Tuscan Ravioli Soup is a perfect balance of cozy and flavorful—cheesy pasta, savory sausage, and creamy broth all in one bowl. It’s a simple one-pot meal that’s ready in about 30 minutes but feels like a warm, comforting hug on a cold day. Whether I’m making it for family dinner or just treating myself, this soup never disappoints.
This cozy soup is loaded with cheese ravioli, sun-dried tomatoes, spinach, and Italian sausage in a rich, creamy broth—comfort in every spoonful.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Soup / Dinner
Method:Stovetop
Cuisine:Italian-Inspired
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 (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
Instructions
Brown the Sausage:
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the sausage and break it up as it cooks. Cook until browned and fully cooked through, about 5–7 minutes.
Sauté Aromatics:
Add diced onion and cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, paprika, and crushed red pepper flakes (if using). Cook for another minute until fragrant.
Add Broth and Cream:
Pour in chicken broth and bring to a gentle boil. Reduce heat and stir in the heavy cream. Simmer for 5–7 minutes to blend flavors.
Cook the Ravioli and Tomatoes:
Stir in the ravioli and chopped sun-dried tomatoes. Simmer for 5–6 minutes or until ravioli is cooked and tender (follow package instructions).
Finish with Spinach and Parmesan:
Turn off heat. Stir in spinach until wilted, then add Parmesan cheese. Stir until melted and combined. Season with salt and pepper to taste.
Serve:
Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a green salad.
Notes
Don’t overcook the ravioli – Add it at the end to prevent it from falling apart.
Fresh spinach works best – It wilts beautifully without overpowering the dish.
Use freshly grated Parmesan – It melts more smoothly and adds a rich, nutty flavor.
Soup too thick? – Add a splash of broth before serving if needed.
