Hey y’all! If you’re craving a bowl of pure comfort, this Creamy Tuscan Ravioli Soup will steal your heart instantly. Imagine pillowy ravioli swimming in a rich, creamy broth packed with sun-dried tomatoes, baby spinach, and savory Italian herbs—it’s perfect for chilly nights, cozy lunches, or impressing guests without the fuss. Ready to ladle up a bowl of Tuscan sunshine? Let’s get cooking!
Why You’ll Love This Creamy Tuscan Ravioli Soup
- Ready in under 40 minutes, making it perfect for busy weeknights.
- Lush, creamy texture with vibrant Italian flavors in every spoonful.
- One-pot convenience means easy prep and cleanup.
- Highly customizable—swap the ravioli or veggies to your taste!
- A family favorite that’s as impressive as it is effortless.
Ingredients for Creamy Tuscan Ravioli Soup
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can diced tomatoes, undrained
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 (20-ounce) package refrigerated cheese ravioli
- 1 cup heavy cream
- 3 cups baby spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and fresh-ground black pepper to taste
- Fresh basil, for garnish (optional)
How to Make Creamy Tuscan Ravioli Soup
1. Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the onion and cook for 4 minutes, or until translucent. Stir in the garlic, Italian seasoning, and crushed red pepper; cook for 1 minute, until fragrant.
2. Build the Flavor Base
Pour in the chicken broth, diced tomatoes (with their juice), and chopped sun-dried tomatoes. Stir and bring the mixture to a gentle simmer.
3. Cook the Ravioli
Add the cheese ravioli to the simmering broth. Cook uncovered for 8-10 minutes (check package directions), stirring occasionally, until the ravioli are tender and cooked through.
4. Creamy Finish & Greens
Lower the heat to medium-low. Pour in the heavy cream, stirring gently. Add the baby spinach and let it wilt, about 2 minutes. Stir in grated Parmesan, then taste and season with salt and black pepper as needed.
5. Serve & Enjoy!
Ladle the soup into bowls, garnish with extra Parmesan and fresh basil. Serve with crusty bread for dipping, and savor the Italian comfort.
Notes for Perfect Creamy Tuscan Ravioli Soup
- Don’t overcook the ravioli—they’ll get mushy if left simmering too long. For info on ravioli types and cooking times, check out this ravioli guide from Serious Eats.
- If you’re using frozen ravioli, add a few minutes to the cooking time.
- To lower calories, swap heavy cream for evaporated milk or half-and-half. Here are more healthy cream soup swaps.
Creamy Tuscan Ravioli Soup Variations
- Protein-Packed: Add 2 cups cooked, shredded chicken or sautéed Italian sausage to the soup.
- Vegetarian Delight: Swap chicken broth for vegetable broth and use mushroom or spinach ravioli.
- Pesto Twist: Stir in 2 tablespoons of basil pesto just before serving for a fragrant finish.
Equipment Needed for Creamy Tuscan Ravioli Soup
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle for serving
How to Store Creamy Tuscan Ravioli Soup
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat; add a splash of chicken broth or milk to loosen if soup has thickened.
- Not recommended for freezing, as the ravioli can become mushy.
Best Pairings & Serving Tips
- Serve with a crusty Italian baguette, focaccia, or garlic breadsticks.
- Add a simple arugula salad dressed with balsamic for a complete meal.
- Pair with a glass of crisp Pinot Grigio or sparkling water with lemon.
Pro Tips for Creamy Tuscan Ravioli Soup
- Add the cream off the heat to prevent curdling—never let the soup boil after cream is added. Read more about cream soup techniques here.
- For deeper flavor, sauté the sun-dried tomatoes in olive oil briefly before adding broth.
- If soup thickens overnight, thin with a little extra broth or milk upon reheating.
Creamy Tuscan Ravioli Soup FAQ
- Can I use frozen ravioli for Creamy Tuscan Ravioli Soup?
- Absolutely! Just add a couple more minutes to the ravioli’s cooking time and make sure they’re fully cooked before finishing the soup.
- Is this soup vegetarian?
- It can be—simply choose vegetable broth and meatless ravioli like cheese or mushroom filling.
- Can I make Creamy Tuscan Ravioli Soup ahead of time?
- Yes, but for best texture, cook the ravioli just before serving. If making ahead, prepare the base and add ravioli when reheating.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 (14 oz) can diced tomatoes
- 1/2 cup sun-dried tomatoes, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 10 ounces cheese ravioli (fresh or frozen)
- 2 cups baby spinach
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/3 cup grated Parmesan cheese (for serving)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
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2Add minced garlic and cook for 1 minute, until fragrant.
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3Stir in chicken broth, diced tomatoes, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Bring to a boil.
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4Add cheese ravioli to the pot and simmer until tender and cooked through, about 8-10 minutes.
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5Reduce heat and stir in baby spinach and heavy cream. Cook until spinach is wilted and soup is creamy, 2-3 minutes. Season with salt and black pepper to taste.
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6Ladle soup into bowls and garnish with grated Parmesan cheese before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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