Name: Creamy Tuscan Ravioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 small yellow onion, finely diced; 3–4 garlic cloves, minced; ½ tsp crushed red pepper flakes (optional); 1 tsp Italian seasoning; 4 cups chicken or vegetable broth; 1 cup heavy cream (or half-and-half); 1 (14 oz) can diced tomatoes (with juice); 1 (9–10 oz) package refrigerated or frozen cheese ravioli; 2 cups fresh spinach (or kale, chopped); ½ cup sun-dried tomatoes, chopped (oil-packed, drained); Salt and pepper, to taste; Optional: ½ cup grated Parmesan cheese

Creamy Tuscan Ravioli Soup is a rich, cozy, and flavor-packed dish that brings together cheesy ravioli, tender greens, and sun-dried tomatoes in a velvety broth. It’s the kind of one-pot comfort food I love to make when I want something hearty but still full of vibrant flavors and textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base:

1 tbsp olive oil

1 tbsp butter

3–4 garlic cloves, minced

1 small yellow onion, finely diced

½ tsp crushed red pepper flakes (optional)

1 tsp Italian seasoning

Liquids:

4 cups chicken or vegetable broth

1 cup heavy cream (or half-and-half for lighter version)

Add-ins:

1 (14 oz) can diced tomatoes (with juice)

1 (9–10 oz) package refrigerated or frozen cheese ravioli

2 cups fresh spinach (or kale, chopped)

½ cup sun-dried tomatoes, chopped (oil-packed, drained)

Salt and pepper, to taste

Optional: ½ cup grated Parmesan cheese (for extra richness)

Directions

Sauté the aromatics:
I start by heating the olive oil and butter in a large pot over medium heat. Once hot, I add the diced onion and let it soften for 4–5 minutes. Then I stir in the garlic, crushed red pepper flakes, and Italian seasoning, cooking it for another minute to bloom the flavors.

Build the soup base:
I pour in the broth and add the diced tomatoes with their juice. I stir everything together and bring the mixture to a gentle boil.

Cook the ravioli:
I add the ravioli directly to the boiling soup and let them cook according to the package directions, usually about 4–6 minutes, stirring occasionally to keep them from sticking.

Make it creamy:
Once the ravioli are tender, I reduce the heat to low and stir in the heavy cream and sun-dried tomatoes. If I want a richer soup, I also add the Parmesan at this stage so it melts right into the broth.

Finish with greens:
Finally, I stir in the spinach and let it wilt down for about a minute. I give it a taste and season with salt and pepper as needed.

Serve:
I ladle the soup into bowls and top it with a little extra Parmesan and fresh basil if I have some. Crusty bread on the side makes it even better.

Servings and timing

This recipe makes enough for 4 to 6 servings and takes around 30 minutes from start to finish — perfect for a busy weeknight dinner or a cozy weekend lunch.

Variations

Add protein: I like to add cooked Italian sausage, shredded rotisserie chicken, or even sautéed mushrooms for extra heartiness.

Make it vegan: I swap in plant-based ravioli, use vegetable broth, and replace the cream with unsweetened coconut milk or homemade cashew cream.

Change the greens: Kale works just as well as spinach if I want something a bit more robust.

Use different ravioli: If I find mushroom or spinach ravioli at the store, I use them instead of cheese for a flavor twist.

Storage/Reheating

This soup is best when enjoyed fresh, since the ravioli can become too soft if left in the broth for too long. If I’m making it ahead, I cook the ravioli separately and add them just before serving. Leftovers can be stored in the fridge for up to 2 days, and I reheat gently over the stove or in the microwave, adding a splash of broth or cream if it thickens too much.

FAQs

Can I freeze this soup?

I don’t recommend freezing the soup with the ravioli in it, as they can become mushy. If I want to freeze it, I do so without the pasta and add freshly cooked ravioli when reheating.

Can I use dry or shelf-stable ravioli?

Yes, I can! I just adjust the cooking time according to the package. They may take a few minutes longer than fresh or frozen ravioli.

How can I make this dairy-free?

I swap the butter with olive oil, use dairy-free cream alternatives like cashew or oat cream, and skip the Parmesan or use a vegan version.

Can I use kale instead of spinach?

Absolutely. I often chop kale into small pieces and let it simmer a bit longer than spinach, since it takes more time to soften.

What kind of sun-dried tomatoes work best?

I like using oil-packed sun-dried tomatoes because they’re softer and more flavorful. I drain them before chopping, but a little leftover oil adds a nice richness.

Conclusion

Creamy Tuscan Ravioli Soup is one of those recipes I rely on when I want something that’s both comforting and easy to pull together. With its cozy broth, cheesy pasta, and savory add-ins, it’s a weeknight winner that feels special enough for guests. Whether I keep it vegetarian or bulk it up with extras, this soup always hits the spot.

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