Creamy Tuscan Ravioli Soup
This silky soup features tender cheese-filled ravioli, savory Italian sausage, and baby spinach in an herb-infused creamy broth.
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
Instructions
Base
- 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.
Finish
- 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.
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.