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Creamy One-Pot Tuscan Ravioli Soup with Sausage and Spinach

A close-up of a bowl of creamy ravioli soup featuring sausage crumbles, wilted spinach, and grated Parmesan cheese.
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This recipe delivers a rich, comforting bowl of Tuscan Ravioli Soup using cheese ravioli, Italian sausage, and spinach, all cooked in one pot for easy cleanup. It is ready fast, making it perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 (8 ounce) package cream cheese, cubed
  • 1 (20 ounce) package refrigerated cheese ravioli
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot 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.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice) and the chopped sun-dried tomatoes. Bring the mixture to a simmer.
  5. Reduce the heat to low and stir in the cubed cream cheese until it melts completely and the broth becomes creamy.
  6. Add the refrigerated cheese ravioli to the simmering broth. Cook according to the ravioli package directions, usually about 5 to 7 minutes, stirring occasionally so the pasta does not stick.
  7. Stir in the fresh spinach until it wilts into the soup.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and smooth.
  9. Taste the soup and add salt and black pepper as needed before serving hot.

Notes

  • You can substitute ground turkey or ground beef for the Italian sausage if you prefer a different flavor profile.
  • For a richer flavor, use vegetable broth instead of chicken broth if you are making a vegetarian version, omitting the sausage.
  • If you do not have refrigerated ravioli, you can use frozen, but you may need to add 2 to 3 minutes to the cooking time.

Nutrition

Find it online: https://cutcooktaste.com/ravioli-soup-creamy-one-pot-tuscan/