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Creamy One-Pot Tuscan Ravioli Soup with Sausage and Spinach

A close-up of creamy ravioli soup featuring cheese ravioli, ground meat, wilted spinach, and grated parmesan.
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Make this rich, comforting ravioli soup in one pot. It combines Italian sausage, spinach, and cheese ravioli in a creamy tomato broth for a satisfying weeknight meal.

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
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese ravioli
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven 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, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with juice), chopped sun-dried tomatoes, and sugar. Bring the mixture to a simmer.
  5. Reduce the heat to medium-low, cover, and let the soup simmer for 10 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil after adding cream.
  7. Add the refrigerated ravioli to the pot. Cook according to package directions, usually about 3 to 5 minutes, stirring occasionally so the ravioli does not stick.
  8. Stir in the fresh spinach until it wilts completely, which takes about 2 minutes.
  9. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and the soup is creamy.
  10. Taste the soup and add salt and black pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • This recipe is quick enough for a weeknight dinner, similar to what you might find with meal planning services.
  • If you prefer a different protein, substitute the sausage with 1 pound of ground turkey or beef.
  • For a vegetarian version, skip the sausage and add 1 cup of chopped mushrooms when you cook the onions.
  • This soup works well for meal planning; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-creamy-one-pot-ravioli-soup/

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