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Easy One-Pot Creamy Tuscan Ravioli Soup

A close-up bowl of creamy, orange-hued ravioli soup featuring sausage chunks, wilted spinach, and cheese.
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Make this comforting, hearty ravioli soup in one pot. This recipe features cheesy ravioli, Italian sausage, and spinach in a rich, creamy tomato broth, perfect for a quick weeknight dinner.

Ingredients

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  • 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
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 (20 ounce) package refrigerated cheese ravioli
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven 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, diced tomatoes (with their juice), chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if you are using them. Bring the mixture to a simmer.
  4. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes to allow the flavors to blend.
  5. Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil after adding the cream.
  6. Add the refrigerated ravioli to the pot. Cook according to the package directions, usually about 3 to 5 minutes, until the ravioli float and are tender.
  7. Stir in the fresh spinach until it wilts completely into the soup.
  8. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
  9. Serve the ravioli soup immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • You can substitute frozen ravioli for refrigerated; add them directly to the simmering broth and cook until heated through, usually 5-7 minutes.
  • For a heartier meal, use ground beef or turkey instead of Italian sausage.
  • If you prefer a less creamy soup, reduce the heavy cream amount to 1/4 cup or omit it entirely for a tomato-broth base.

Nutrition

Find it online: https://juliameal.com/easy-one-pot-ravioli-soup-recipe/