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Tuscan Ravioli Soup

Tuscan ravioli soup in a white bowl topped with Parmesan cheese and wilted kale
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A hearty one-pot Tuscan Ravioli Soup loaded with Italian sausage, cheese ravioli, kale, and cannellini beans in a rich tomato cream broth. Ready in 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 9 ounces cheese ravioli (fresh or frozen)
  • 4 cups chopped kale, stems removed
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a wooden spoon, until well browned, about 5 to 7 minutes.
  2. Add diced onion and cook until softened and translucent, about 4 to 5 minutes.
  3. Stir in minced garlic, dried oregano, and red pepper flakes if using. Cook for 1 minute until fragrant.
  4. Pour in chicken broth and crushed tomatoes. Add drained cannellini beans and stir to combine. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Add cheese ravioli and cook al dente according to package directions, about 4 to 6 minutes for fresh or a few minutes longer for frozen. Stir gently.
  6. Stir in chopped kale and cook for 2 to 3 minutes until wilted.
  7. Remove from heat and stir in heavy cream. Season with salt and black pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

  • Use mild, hot, or sweet Italian sausage based on preference. Turkey Italian sausage works well as a lighter substitute.
  • Fresh ravioli cooks faster than frozen. Watch closely to avoid overcooking and breaking the pasta.
  • Lacinato (Tuscan) kale works best, but curly kale is a fine substitute.
  • To freeze, leave out the ravioli and cream. Store the sausage and tomato base for up to 3 months and add fresh ravioli and cream when reheating.
  • The soup thickens as it sits. Add a splash of broth when reheating leftovers.

Nutrition

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