There’s nothing like the fragrant steam of Creamy Tuscan Ravioli Soup drifting through the kitchen on a blustery afternoon. I’ve tested this recipe half a dozen times—each batch revealing new depth when I adjust the simmer or swap in half-and-half for heavy cream. The silky smooth broth, tender-with-slight-bite ravioli, and nutty toasted scent of sautéed sausage make every spoonful a warm welcome.
Why You’ll Love Creamy Tuscan Ravioli Soup
- Hearty weeknight meal ready in about 20 minutes.
- Savory Italian sausage adds a rich, crackling-as-it-cools texture.
- Silky broth balanced by tender spinach and cheese-stuffed pasta.
- Inspired by Tuscan flavors—Italian herbs bring an aromatic lift.
A Little Background
On a drizzly evening last fall, I first whisked together this soup in my favorite Dutch oven. Midway through testing, I discovered that starting with low-sodium chicken broth gave me wiggle room to season perfectly. That aha moment turned each later attempt into a more balanced blend of savory and creamy.
Key Ingredients for Creamy Tuscan Ravioli Soup
- Olive Oil (1 tbsp): gently sizzles sausage and onions; use extra-virgin for a fruity note.
- Italian Sausage (1 lb): provides a nutty, crackling protein; choose sweet or spicy to adjust heat.
- Cheese Ravioli (9-oz package): delivers tender pockets of ricotta; fresh or refrigerated works best.
- Chicken Broth (4 cups): the soup’s backbone; low-sodium lets you season precisely.
- Half-and-Half (1 cup): creates a silky smooth finish; swap in heavy cream for extra richness.
- Baby Spinach (2 cups): brightens color and adds a tender-with-slight-bite green boost.
How to Make Creamy Tuscan Ravioli Soup
- In a large pot over medium heat, warm 1 tablespoon olive oil until it shimmers (about 1 minute). Add 1 pound Italian sausage, breaking it into pieces. Cook 5 minutes until browned and crackling, then drain excess fat.
- Stir in 1 small chopped onion and 3 minced garlic cloves. Sauté 3 minutes until the onion is translucent and the kitchen fills with a rich buttery smell.
- Pour in 4 cups chicken broth, ½ teaspoon dried oregano, and ½ teaspoon dried basil. Bring to a gentle boil, bubbling around the sides, about 4 minutes.
- Add the 9-ounce ravioli. Boil 3–4 minutes until the pasta floats and feels tender with slight bite.
- Lower heat to low, stir in 1 cup half-and-half and 2 cups chopped baby spinach. Simmer 2 minutes until the spinach wilts and the broth turns silky smooth. Season with salt and pepper to taste. Serve immediately.
Pro Tips & Troubleshooting
- Testing note: I found that stirring in the half-and-half off heat prevents curdling and keeps the broth glossy.
- If your broth tastes flat, a pinch of red pepper flakes or a splash of white wine brightens the flavor.
- Swap spinach for chopped kale or sun-dried tomatoes for a seasonal twist.
- To double the batch, use a wider pot and extend cooking time by 2–3 minutes when adding ravioli.
Storage & Make-Ahead Guide
Transfer cooled soup to airtight containers within 2 hours for food safety. Store in the refrigerator up to 3–4 days. I tested freezing this soup—leaving out the ravioli and adding fresh pasta later preserves texture best. Reheat gently on the stove over low heat until soft bubbling returns, about 5 minutes.
Serving Suggestions
Garnish with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan, or torn fresh basil leaves. Serve with crusty garlic bread or a crisp green salad to soak up the silky broth.
Frequently Asked Questions
- How do I reheat leftover ravioli soup? Gently warm on low heat, stirring occasionally until soft bubbling returns, about 5 minutes.
- Can I use frozen ravioli instead of refrigerated? Yes—add 1 extra minute to the cooking time and ensure the broth returns to a gentle boil.
- What’s a good substitute for half-and-half? Equal parts milk and heavy cream mimic half-and-half’s richness without curdling.
- How long does this soup last in the freezer? Freeze without ravioli for up to 3 months; thaw overnight in the fridge before reheating.
- Can I make this soup vegetarian? Replace sausage with mushrooms or plant-based crumbles and use vegetable broth instead of chicken broth.
- How can I thicken the soup further? Stir a tablespoon of cornstarch slurry (1:1 cornstarch to water) into simmering soup until it coats the spoon.
Final Thoughts
I hope this Creamy Tuscan Ravioli Soup becomes your go-to when you crave a bowl of comforting, tender pasta and fragrant broth. My favorite way to enjoy it is ladled into bread bowls on a chilly evening. Let me know how your version turns out—I can’t wait to hear about your tweaks and triumphs!
More Recipes You’ll Love
- Creamy Alfredo Pasta – its velvety sauce mirrors the silky broth of your soup
- Garlic Butter Shrimp Pasta – adds a garlicky seafood twist alongside your ravioli
- Creamy Mushroom Pasta – earthy mushrooms complement the savory sausage flavors
Creamy Tuscan Ravioli Soup
Ingredients
Method
- In a large pot over medium heat, warm olive oil until it shimmers (about 1 minute). Add Italian sausage, breaking it into pieces, and cook until browned and crackling, about 5 minutes.
- Add chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3 minutes.
- Pour in chicken broth, dried oregano, and dried basil; bring to a gentle boil, bubbling around the sides, about 4 minutes.
- Stir in cheese ravioli; cook 3–4 minutes more until the ravioli float and are tender with a slight bite.
- Lower heat to low; stir in half-and-half and baby spinach. Simmer until the spinach wilts and the broth turns silky smooth, about 2 minutes.
- Season with salt and pepper to taste and serve immediately.