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Creamy One-Pot Tuscan Ravioli Soup with Sausage and Spinach

Close-up of creamy ravioli soup with spinach and sausage in a black skillet, showcasing the rich sauce.
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Make this hearty, comforting ravioli soup in one pot for easy weeknight dinners and minimal cleanup. This recipe features cheesy ravioli, Italian sausage, and fresh spinach in a creamy Tuscan broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 (15 ounce) container refrigerated cheese ravioli
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain 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, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with juice), tomato paste, and chopped sun-dried tomatoes. Bring the mixture to a simmer.
  5. Add the refrigerated ravioli to the simmering broth. Cook according to the package directions, usually 5 to 7 minutes, until the ravioli float and are tender.
  6. Stir in the fresh spinach until it wilts into the soup, about 2 minutes.
  7. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and heated through. Do not boil after adding the cream.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Serve hot. This is a great weeknight soup dinner.

Notes

  • For a ground beef ravioli soup variation, substitute the Italian sausage with 1 pound of ground beef, browning it first.
  • If you prefer a vegetarian ravioli soup, omit the sausage and sauté 1 cup of sliced mushrooms with the onion.
  • For a richer flavor, use half-and-half instead of heavy cream, or omit the cream for a lighter tomato broth base.
  • This recipe works well in a slow cooker; brown the sausage separately, then combine all ingredients except the ravioli and cream/Parmesan. Cook on low for 4 hours, add ravioli for the last 30 minutes, then stir in cream and cheese.

Nutrition

Find it online: https://cookingzenith.com/easy-one-pot-ravioli-soup-recipe/