Creamy Tuscan Ravioli Soup is a deliciously rich and comforting meal that feels like a warm hug in a bowl. It’s full of tender cheese-filled ravioli swimming in a creamy broth, with sun-dried tomatoes, fresh spinach, and a touch of garlic and herbs that give it a delightful Italian twist.
I love making this soup when I want something filling but not too complicated. One of my favorite parts is how the ravioli cooks right in the broth, soaking up all those tasty flavors. I always find myself sneaking spoonfuls before dinner is even ready—it’s just that good!
To enjoy it best, I like to serve this soup with a sprinkle of Parmesan cheese and a side of crusty bread to dip into all that creamy goodness. It’s perfect for cozy nights or when friends come over, and everyone always asks for the recipe afterward. This soup has become a real family favorite in my house!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want a lighter option, try ground turkey or chicken instead. For a vegetarian version, use plant-based sausage or skip it and add mushrooms for umami.
Sun-Dried Tomatoes: These bring a tangy sweetness that balances the creaminess. If you don’t have these, chopped roasted red peppers or canned diced tomatoes with a little extra seasoning work fine.
Cheese Ravioli or Tortellini: Fresh refrigerated pasta is perfect here because it cooks quickly in the soup. You can swap with frozen varieties, but adjust the cooking time accordingly. Cheese-filled pasta adds richness, but meat-filled ones would work too.
Spinach: Fresh baby spinach wilts quickly and provides a nice pop of color and nutrition. If you prefer, use kale or Swiss chard, but add a bit earlier to allow them to soften.
Heavy Cream: This makes the soup rich and smooth. For a lighter version, try half-and-half or a mix of milk and cream cheese, but don’t boil it too vigorously to prevent curdling.
How Do You Cook the Ravioli without Breaking It in the Soup?
Cooking delicate ravioli in soup can be tricky because they might tear or get mushy if stirred too much. Here’s how I keep them perfect:
- Bring the soup to a gentle simmer, not a rolling boil, before adding the ravioli.
- Add ravioli one at a time and stir very gently to separate them—don’t use a harsh or rapid stir.
- Use a wide spoon rather than a whisk to stir carefully.
- Cook for just the time recommended on the package—usually 3-5 minutes—then remove from heat promptly.
- If you’re worried about overcooking, add ravioli right before serving.
Following these tips helps keep the ravioli tender, whole, and delicious in the creamy soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it gives plenty of room to cook all the ingredients evenly.
- Wooden spoon or ladle – makes stirring gentle and easy without breaking the pasta or ingredients.
- Measuring spoons and cups – for accurate seasoning and ingredient amounts.
- Knife and chopping board – needed to chop sun-dried tomatoes, onion, garlic, and herbs.
- Grater – for Parmesan cheese, which adds the finishing touch and extra flavor.
- Serving bowls and spoons – for dishing out the soup and enjoying every bowl.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked chicken or turkey for a leaner option.
- Use sun-dried tomatoes with fresh basil or oregano for a different herb profile.
- Add cooked bacon or pancetta for extra smoky flavor and crunch.
- Include chopped mushrooms or bell peppers for added veggies and texture.
Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini or ravioli
- 4 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This soup is ready in about 30 minutes! You’ll spend 10-15 minutes browning the sausage and sautéing the veggies, then about 10 minutes simmering the broth and cooking the ravioli. It’s a quick and cozy dish perfect for a weekday meal.
Step-by-Step Instructions:
1. Cook the Sausage and Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with your spoon, and cook until it’s nicely browned and cooked through, about 5-7 minutes. Then add the chopped onion and minced garlic, and sauté everything together until the onion becomes soft and see-through, about 3-4 minutes.
2. Add Sun-Dried Tomatoes and Broth
Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes to release their flavor. Next, pour in the chicken broth and bring the soup to a gentle boil.
3. Stir in Cream and Italian Seasoning
Turn the heat down to medium-low, then add the heavy cream and Italian seasoning. Let the broth gently simmer for about 5 minutes to blend all the flavors.
4. Cook the Ravioli
Add the refrigerated cheese tortellini or ravioli directly into the soup. Cook according to the package instructions, usually 3-5 minutes, stirring gently so the ravioli doesn’t break apart.
5. Add Spinach and Season
Once the pasta is tender, stir in the fresh baby spinach and cook until wilted, about 2 minutes. Season the soup with salt and freshly ground black pepper to your liking.
6. Finish with Parmesan and Serve
Remove the pot from heat and stir in the grated Parmesan cheese until melted and mixed well. Serve the soup hot with extra Parmesan sprinkled on top and a side of crusty bread for dipping—perfect comfort in every bite!
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can use frozen ravioli! Just add a couple of extra minutes to the cooking time and make sure the soup is gently simmering to avoid tearing the pasta.
How Can I Make This Soup Vegetarian?
Simply skip the Italian sausage and use vegetable broth instead of chicken broth. Add mushrooms or other veggies like zucchini to boost flavor and texture.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding ravioli and spinach. Store it in the fridge for up to 2 days, then add the pasta and greens when reheating.
What’s the Best Way to Store Leftovers?
Cool the soup completely and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
