Creamy Tuscan Ravioli Soup

Cozy, Creamy, and Totally Comforting

This creamy ravioli soup is one of those rare recipes that’s both simple enough for a weeknight and satisfying enough to serve company. Think rich tomato broth, tender ravioli, and Italian sausage—all finished with fresh spinach and a swirl of half and half.

Here’s why you’ll want to make it on repeat:

• Comes together in just 30 minutes
• Makes a big batch (great for leftovers or freezing!)
• Packed with hearty flavors and cheesy goodness
• A hit with kids and adults alike (even the spinach skeptics)
• Easily adaptable based on what you have on hand

Want a cozy side to go with it? Try this Garlic Cheese Bread or a fresh, crisp Italian Bean Salad to round out the meal.

Creamy Tuscan Ravioli Soup

A creamy tomato based broth is loaded with cheesy ravioli, fresh spinach and Italian sausage in this hearty, crowd-pleasing soup the whole family will love.

4.50 from 302 votes

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Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 servings

Calories: 453kcal

Author: Danelle

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Ingredients 

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• 2 pounds ground Italian sausage
• 1 medium onion diced
• 2-3 cloves garlic minced
• 1 teaspoon dried basil
• 1 teasoon dried oregano
• 2 28 ounce cans crushed tomatoes
• 3 cups chicken stock
• 1 20 oz. package fresh cheese ravioli (I used Biutoni)
• 5-6 cups fresh baby spinach chopped
• 2 cups half and half
• 1/2 cup grated Parmesan cheese plus more for garnish
• Salt and pepper to taste

Instructions

• In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
• Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
• Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
• Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.

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Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Cholesterol: 76mg | Sodium: 1026mg | Fiber: 3g | Sugar: 6g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Here are some tricks to make sure your soup turns out just right:

Recipe Tips

• Don’t overcook the ravioli—Add it once the broth is simmering and cook until just tender to avoid mushiness.
• Stir in dairy last—Adding the half and half at the end keeps the soup creamy without curdling.
• Make it ahead-friendly—If you’re planning to serve it later, consider cooking the ravioli separately and adding it just before serving to preserve the texture.
• Deglaze the pan—After browning the sausage, scrape up the browned bits with a splash of chicken broth before adding the rest of the liquid for deeper flavor.

Leftovers? No Problem

This soup keeps really well and tastes even better the next day.

• To store: Let it cool, then refrigerate in an airtight container for up to 4 days.
• To freeze: Portion into freezer containers without the ravioli (they don’t hold up well frozen). Add fresh ravioli when reheating.
• To reheat: Warm gently on the stovetop or in a crockpot, adding a splash of broth or cream if it thickens too much.

Make It Your Own

This recipe is flexible, so don’t be afraid to tweak it:

• Swap the sausage for ground turkey or meatless crumbles for a lighter or vegetarian option.
• Use tortellini or gnocchi instead of ravioli if that’s what you have.
• Add heat with a pinch of red pepper flakes or use spicy sausage.
• Bulk it up with a can of white beans or some diced zucchini.

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