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One-Pot Creamy Tuscan Ravioli Soup with Italian Sausage

Close-up of a white bowl filled with creamy, orange-hued ravioli soup, featuring tortellini, crumbled sausage, and wilted spinach.
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Welcome to My Kitchen! This Creamy Tuscan Ravioli Soup brings rich, comforting Italian flavor to your table fast. You can make this hearty, one-pot meal with Italian sausage and spinach in about 40 minutes, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 1/2 cup heavy cream
  • 5 ounces fresh spinach
  • 1 (20 ounce) package refrigerated cheese ravioli
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with their juice), Italian seasoning, basil, and red pepper flakes if you are using them. Bring the mixture to a simmer.
  4. Stir in the chopped sun-dried tomatoes and heavy cream. Reduce the heat to low and let it gently simmer for 5 minutes to allow the flavors to combine.
  5. Add the fresh spinach to the pot. Stir gently until the spinach wilts down into the broth, which takes about 2 to 3 minutes.
  6. Add the refrigerated cheese ravioli to the soup. Cook according to the package directions, usually about 3 to 5 minutes, until the ravioli float and are tender. Do not overcook the pasta.
  7. Stir in the 1/2 cup of Parmesan cheese until melted and the soup is slightly thickened. Taste the soup and add salt and pepper as needed.
  8. Serve your hearty ravioli soup hot, topped with extra grated Parmesan cheese.

Notes

  • You can substitute ground turkey or ground beef for the Italian sausage if you prefer a different flavor profile.
  • If you do not have fresh spinach, you can use frozen chopped spinach, thawed and squeezed dry, added at the same time as the cream.
  • For an even richer flavor, use vegetable broth instead of chicken broth if you want a vegetarian option (omit the sausage).

Nutrition

Find it online: https://carlacooking.com/easy-ravioli-soup-recipe-40-minute-comfort/