This Tuscan Ravioli Soup is like a warm hug in a bowl! It’s filled with tender ravioli, fresh veggies, and a tasty broth that brings everything together. Perfect for chilly days!
The best part? Made in one pot, it’s super easy to whip up. I love slurping up those little ravioli like they’re hiding from me! 🍲
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its meaty flavor. If you’re looking for a lighter option, try turkey or chicken sausage, or use a plant-based sausage for a vegetarian twist!
Onion and Garlic: They build a great base for the soup. If you’re short on fresh garlic, garlic powder works too. And shallots can substitute for onions if you want a milder flavor.
Broth: Chicken broth adds depth to the soup. You can use vegetable broth for a vegetarian version or even beef broth for a richer taste.
Cheese Ravioli or Tortellini: Fresh or frozen works great. If you’re avoiding cheese, opt for dairy-free ravioli made with cashew or almond cheese.
Heavy Cream: This makes the soup creamy. If you’re looking for a lighter version, use half-and-half or coconut milk. For a non-dairy option, full-fat coconut milk is an excellent substitute.
What’s the Best Way to Cook the Sausage Without Making a Mess?
Cooking sausage can get messy, but here’s an easy method! Start by heating your pot over medium heat. Use a wooden spoon to break the sausage into smaller pieces as it cooks, making it easier to get an even brown color.
- Drain excess fat if it’s too greasy, but leaving a little can add flavor to your soup.
- Make sure not to overcrowd the pot; this helps the sausage brown instead of steaming.
Taking your time with this step ensures a delicious, rich flavor in your soup!
How Do I Get Perfectly Tender Vegetables in My Soup?
Cooking vegetables like carrots until they’re tender is key to a good soup. Start by adding them early in the cooking process, allowing them to soften in the flavorful broth.
- Cook the carrots for a few minutes before adding the broth.
- Remember, the smaller you dice them, the quicker they’ll cook.
This way, you’ll ensure they have the perfect texture by the time the soup is ready!
Tuscan Ravioli Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed and crumbled
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (9 oz) package refrigerated cheese tortellini or ravioli
- 3 cups fresh baby spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Crushed red pepper flakes, optional for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes for prep and 20 minutes for cooking, making it a quick and satisfying meal within 35 minutes total!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot, heat the olive oil over medium heat. Add the crumbled Italian sausage and cook, stirring frequently and breaking it apart, until it’s browned and cooked through—this should take about 5-7 minutes. If there’s too much fat, feel free to drain some off, but leave a little for flavor!
2. Sauté the Veggies:
Add the diced onion to the pot, cooking until it’s softened and translucent, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 30 seconds to release those lovely aromas!
3. Add the Carrots:
Toss the diced carrots into the pot and cook for another 2 minutes to allow them to soften just a bit before adding the broth.
4. Season It Up:
Sprinkle in the dried Italian seasoning, and add salt and pepper to taste. Stir well to combine all the goodness!
5. Pour in the Broth and Tomatoes:
Add the chicken broth and the undrained diced tomatoes to the pot. Bring the whole mixture to a simmer. Let it cook for about 10 minutes; this helps the flavors blend and the carrots become nice and tender.
6. Cook the Ravioli:
Next, add the cheese tortellini (or ravioli) to the pot. Simmer according to the package directions, usually for about 3-5 minutes, or until they float and are cooked through!
7. Add the Spinach:
Now, stir in the chopped baby spinach and cook just until it’s wilted—this should only take about 1 minute.
8. Make It Creamy:
Reduce the heat and gently stir in the heavy cream to make the soup rich and creamy. Add the grated Parmesan cheese, stirring until it’s melted and fully combined. Give it a taste and adjust seasoning with more salt and pepper if needed.
9. Serve Up and Enjoy:
Serve the soup hot, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes for a little kick, if you’d like!
Enjoy your hearty, creamy Tuscan Ravioli Soup that’s bursting with comforting Italian flavors and delightful cheesy pasta!
Can I Use Frozen Ravioli Instead of Fresh?
Absolutely! Frozen ravioli works perfectly in this soup. Just add them directly to the pot during the cooking process and allow an extra 1-2 minutes for them to cook through as indicated on the package.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the Italian sausage and replace the chicken broth with vegetable broth. You can add more vegetables, like zucchini or bell peppers, for extra flavor and texture!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stovetop or in the microwave. If the soup thickens too much, add a splash of broth or water to loosen it up.
Can I Add Other Vegetables?
Definitely! Feel free to add in other vegetables like diced bell peppers, peas, or kale. Just make sure they are pre-cooked or added early enough so they become tender by the time the soup is ready.
