Print

Easy One-Pot Creamy Tuscan Ravioli Soup with Sausage and Spinach

A close-up of a bowl of creamy ravioli soup featuring cheese ravioli, spinach, sausage, and sun-dried tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, comforting ravioli soup in one pot. This recipe combines cheesy ravioli, Italian sausage, and fresh spinach in a rich, creamy broth, perfect for a quick weeknight dinner.

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 salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup heavy cream
  • 1 (20 ounce) package refrigerated cheese ravioli
  • 5 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot 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 more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Stir in the chopped sun-dried tomatoes. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  5. Stir in the heavy cream and increase the heat slightly to maintain a gentle simmer. Add the refrigerated ravioli and cook according to package directions, usually 3 to 5 minutes, until they float and are tender.
  6. Stir in the fresh spinach until it wilts completely into the soup.
  7. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and the soup is creamy.
  8. Serve immediately in bowls, topping each serving with extra Parmesan cheese.

Notes

  • You can substitute ground turkey or ground beef for the Italian sausage if you prefer a different meat base.
  • For a vegetarian option, omit the sausage and use vegetable broth, adding 1 teaspoon of smoked paprika for depth of flavor.
  • If you do not have refrigerated ravioli, you can use frozen, but you may need to add 2 to 3 extra minutes to the cooking time.

Nutrition

Find it online: https://cookingbycarla.com/easy-one-pot-creamy-ravioli-soup/