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Creamy One-Pot Tuscan Ravioli Soup with Sausage

Close-up of a bowl of creamy ravioli soup featuring large ravioli, crumbled sausage, wilted spinach, and grated cheese.
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Make this quick, hearty, and creamy ravioli soup in one pot for easy cleanup. It combines Italian sausage, spinach, and cheese ravioli for a comforting weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese ravioli
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to medium-low, stir in the heavy cream, and let it heat through for 2 minutes.
  5. Add the refrigerated ravioli to the simmering soup. Cook according to the package directions, usually about 5 to 7 minutes, until the ravioli are tender.
  6. Stir in the fresh spinach until it wilts, about 1 minute.
  7. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy. Serve immediately.

Notes

  • Use ground turkey or ground beef instead of Italian sausage for a different flavor profile.
  • If you prefer a thicker soup, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water when you add the cream.
  • This soup freezes well before adding the spinach and Parmesan cheese.

Nutrition

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