Hey y’all! If you’re craving a seriously comforting dinner that’s creamy, hearty, and bursting with Italian flavor, this Creamy Tuscan Ravioli Soup Recipe is exactly what you need. It’s loaded with pillowy ravioli, sun-dried tomatoes, spinach, and a luscious broth—making it the ultimate cozy meal for chilly nights, busy weeknights, or whenever you want to wow your family and friends with minimal effort. Let’s get cooking!
Why You'll Love This Creamy Tuscan Ravioli Soup Recipe
- Quick and easy—ready in under 40 minutes, perfect for busy weeknights.
- Rich, creamy texture and bold Tuscan flavors in every bite.
- Family-friendly and customizable with your favorite ravioli or veggies.
- Makes excellent leftovers—flavors deepen overnight!
- One-pot meal, so cleanup is a breeze.
Creamy Tuscan Ravioli Soup Recipe Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 package (20 oz) refrigerated cheese ravioli
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for serving
- Fresh basil, for garnish (optional)
How to Make Creamy Tuscan Ravioli Soup Recipe
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Step 2: Build the Broth
Pour in the chicken broth, diced tomatoes (with liquid), sun-dried tomatoes, dried basil, oregano, crushed red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.
Step 3: Cook the Ravioli
Add the cheese ravioli directly to the simmering broth. Cook uncovered for 7-8 minutes, or until the ravioli are tender and cooked through.
Step 4: Add Cream and Spinach
Lower the heat to a gentle simmer. Stir in the heavy cream, Parmesan cheese, and baby spinach. Cook for 2-3 minutes, allowing the spinach to wilt and the soup to thicken slightly.
Step 5: Finish and Serve
Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with extra Parmesan and fresh basil if desired, and serve warm.
Notes for Creamy Tuscan Ravioli Soup Recipe
- Use refrigerated or frozen ravioli—just adjust the cooking time so it’s fully tender. Learn how to cook frozen ravioli here.
- Substitute half-and-half for heavy cream if you prefer a lighter soup.
- For a vegetarian version, use vegetable broth and cheese or spinach ravioli.
Creamy Tuscan Ravioli Soup Recipe Variations
- Protein Boost: Stir in cooked Italian sausage or rotisserie chicken for extra heartiness.
- Veggie-Packed: Add chopped kale, zucchini, or mushrooms with the broth.
- Vegan Option: Use vegan ravioli, coconut cream, and veggie broth.
Required Equipment for Creamy Tuscan Ravioli Soup Recipe
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions for Creamy Tuscan Ravioli Soup Recipe
Let soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. This soup is best enjoyed fresh, as the ravioli can soften over time. Freezing is not recommended due to the dairy content and pasta texture.
Serving Recommendations for Creamy Tuscan Ravioli Soup Recipe
- Serve with crusty garlic bread or a toasted baguette for dipping.
- Pair with a crisp green salad or simple Caesar salad for a balanced meal.
- Enjoy with a glass of chilled Pinot Grigio or sparkling water.
Pro Tips for the Best Creamy Tuscan Ravioli Soup Recipe
- Sauté onions until translucent for natural sweetness in the broth.
- Don’t overcook the ravioli—test for doneness at 7 minutes. More ravioli tips here.
- Add spinach right at the end to preserve its vibrant color and nutrients. For the health benefits of spinach, check this guide.
FAQ: Creamy Tuscan Ravioli Soup Recipe
- Can I use frozen ravioli?
- Yes! Just add a couple extra minutes to the cooking time and make sure the ravioli are hot and cooked through.
- Can I make this soup ahead?
- Absolutely—just store it in the fridge and reheat gently. Add a splash of broth or cream if it gets too thick.
- What type of ravioli is best for this recipe?
- Cheese ravioli keeps things classic, but feel free to try chicken, mushroom, or spinach ravioli for a twist!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (9-ounce) package refrigerated cheese ravioli
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ teaspoon dried Italian herbs
- Salt and black pepper to taste
- Freshly 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 softened, about 3-4 minutes.
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2Stir in minced garlic and cook for 1 minute until fragrant.
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3Pour in chicken broth and bring to a gentle boil. Add cheese ravioli and cook according to package instructions, usually 4-5 minutes.
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4Add sun-dried tomatoes, Italian herbs, salt, and black pepper. Reduce heat to low and stir in heavy cream.
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5Add fresh spinach and simmer until wilted, about 2 minutes. Taste and adjust seasoning if needed.
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6Ladle soup into bowls and top with freshly 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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