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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup

This silky soup features tender cheese-filled ravioli, savory Italian sausage, and baby spinach in an herb-infused creamy broth.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Base
  • 1 tbsp olive oil extra-virgin
  • 1 lb Italian sausage sweet or spicy, casing removed
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
Finish
  • 9 oz cheese ravioli
  • 1 cup half-and-half
  • 2 cups baby spinach chopped
  • salt and pepper to taste

Method
 

Base
  1. 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.
  2. Add chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3 minutes.
  3. Pour in chicken broth, dried oregano, and dried basil; bring to a gentle boil, bubbling around the sides, about 4 minutes.
Finish
  1. Stir in cheese ravioli; cook 3–4 minutes more until the ravioli float and are tender with a slight bite.
  2. 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.
  3. Season with salt and pepper to taste and serve immediately.

Notes

Testing notes:
I found that using low-sodium chicken broth let me adjust seasoning precisely during testing.
Storage notes:
Transfer cooled soup to airtight containers within 2 hours; refrigerate up to 4 days or freeze the base without ravioli for up to 3 months.