Creamy Tuscan Ravioli Soup: The Ultimate Cozy Comfort Bowl

Experience the warmth of Creamy Tuscan Ravioli Soup, a delightful blend of savory ingredients and creamy goodness.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds healthy fat and flavor; substitute with vegetable oil if desired.
1 lb Italian Sausage Use mild or spicy; turkey sausage for leaner option.
1 small Onion, diced Yellow onion preferred; shallots can be a substitute.
3-4 cloves Garlic, minced Fresh is best; garlic powder can be used.
1 teaspoon Dried Italian Seasoning Can be replaced with fresh herbs.
0.5 teaspoon Paprika Optional; imparts subtle smokiness.
0.25 teaspoon Crushed Red Pepper Flakes Optional for heat; adjust to taste.

For the Soup

4 cups Chicken Broth Vegetable broth for vegetarian option.
1 cup Heavy Cream Substitute with coconut milk for dairy-free option.
1 package Cheese Ravioli About 20 oz, fresh or frozen.
0.5 cup Sun-Dried Tomatoes, drained and chopped Fresh tomatoes can be a substitute.
3 cups Baby Spinach Kale can be used as a substitute.
0.5 cup Grated Parmesan Cheese Nutritional yeast for vegan option.
Salt and Pepper to taste Essential for seasoning.
Fresh Basil or Parsley For garnish.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it into pieces. Cook for 5–7 minutes until browned.
Add 1 diced small onion, cooking for 2–3 minutes until softened. Stir in 3–4 minced garlic cloves, 1 teaspoon dried Italian seasoning, and ½ teaspoon paprika. Sauté for about 1 minute until fragrant.
Pour in 4 cups of chicken broth, bringing to a gentle boil. Once boiling, reduce heat to low and stir in 1 cup of heavy cream. Simmer uncovered for 5–7 minutes.
Gently stir in a package of cheese ravioli (about 20 oz) and ½ cup of drained sun-dried tomatoes. Simmer for 5–6 minutes until ravioli are tender.
Turn off the heat and fold in 3 cups of baby spinach. Stir until wilted. Add ½ cup of grated Parmesan cheese and mix well. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with fresh basil or parsley. Enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 60mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for 3–4 days. Freeze for up to 3 months in freezer-safe containers. Reheat gently on the stovetop.

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