Creamy Tuscan Ravioli Soup
A comforting soup featuring cheese ravioli, spinach, and sun-dried tomatoes in a creamy broth, perfect for any occasion.
Ingredients
For the Soup Base
- 1 tablespoon olive oil Pouring a touch of richness into the mix
- 1 lb Italian sausage (mild or spicy, casing removed) Adding a juicy and hearty element
- 1 small onion, diced Contributing a sweet, aromatic base
- 3-4 cloves garlic, minced Bursting with fragrant flavor
- 1 teaspoon dried Italian seasoning Infusing the soup with a blend of herbs
- ½ teaspoon paprika (optional) For a subtle depth and warmth
- ¼ teaspoon crushed red pepper flakes (optional) To give it a little kick
For the Broth and Ravioli
- 4 cups chicken broth The comforting foundation of your soup
- 1 cup heavy cream Creating that luscious creamy texture
- 1 package cheese ravioli (20 oz, fresh or frozen) Tender pillows of goodness
- ½ cup sun-dried tomatoes, drained and chopped Offering a burst of tangy sweetness
For the Finishing Touches
- 3 cups baby spinach Bright and nutritious
- ½ cup grated Parmesan cheese Rich and nutty
- Salt and pepper, to taste Seasoning to perfection
- Fresh basil or parsley, for garnish Enhancing both flavor and visual appeal
Instructions
Preparing the Base
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- Add the Italian sausage and cook until browned, about 5-7 minutes.
Flavor Enhancement
- Stir in the diced onion and cook until soft, about 2-3 minutes.
- Add minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes. Sauté for another minute.
Building the Broth
- Pour in 4 cups of chicken broth and bring to a gentle boil.
- Reduce heat and stir in 1 cup of heavy cream. Simmer gently for 5-7 minutes.
Adding the Ravioli and Tomatoes
- Gently add the cheese ravioli and chopped sun-dried tomatoes to the simmering broth.
- Cook for about 5-6 minutes, or according to package instructions.
Finishing Touches
- Stir in 3 cups of baby spinach until wilted.
- Mix in ½ cup of grated Parmesan cheese and season with salt and pepper.
Serving It Up
- Ladle the soup into bowls and garnish with fresh basil or parsley.
- Serve hot, paired with crusty bread or a fresh salad if desired.
Notes
Consider using mild or spicy Italian sausage, or adding vegetables like mushrooms or bell peppers. This recipe can also be adapted for a slow cooker.