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Easy Tuscan Ravioli Soup

Easy Tuscan ravioli soup served in a white bowl topped with Parmesan cheese and fresh spinach
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A hearty and flavorful one-pot meal with cheese-filled ravioli simmered in a rich tomato broth with Italian sausage, spinach, and classic Tuscan herbs.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (9 oz) package cheese ravioli, fresh or frozen
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 1/2 cup 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 fully browned with no pink remaining, about 6-8 minutes. Drain excess grease.
  2. Add diced onion and cook until softened and lightly golden, about 4-5 minutes. Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in chicken broth and undrained diced tomatoes. Stir to combine and bring to a rolling boil over high heat.
  4. Add cheese ravioli to the boiling soup. Cook according to package directions for al dente, about 4-6 minutes for fresh or 7-9 minutes for frozen. Do not overcook or ravioli will burst and fall apart.
  5. Stir in fresh spinach and cook until fully wilted, about 1-2 minutes.
  6. Reduce heat to low and stir in heavy cream. Season with salt and pepper. Heat gently for 1-2 minutes until warmed through. Do not let the soup return to a boil after adding the cream.
  7. Ladle into bowls and top with grated Parmesan cheese. Serve immediately.

Notes

  • Watch the ravioli closely and pull them just before they look fully done since they continue softening in the hot broth.
  • If soup thickens after sitting, stir in a splash of chicken broth while reheating over medium-low heat.
  • Turkey sausage or plant-based sausage can be substituted. Brown through completely in step one.
  • Substitute heavy cream with half-and-half for a lighter version. Thawed and well-squeezed frozen spinach also works in place of fresh.

Nutrition

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