I’m sharing one of my coziest dinner recipes—a one‑pot Creamy Tuscan Ravioli Soup that’s rich, full of flavor, and ready in under an hour. It’s a warm hug in a bowl, perfect for chillier evenings or easy weeknight meals.

Why You’ll Love This Recipe

I love that I can whip up a comforting, creamy soup with minimal cleanup—everything cooks together in a single pot. It’s indulgent yet approachable, with cheese-filled ravioli, savory sausage, sun-dried tomatoes, spinach, and a velvety cream base. It appeals to both kids and adults, and I can easily personalize it—for example, turning up the heat with red pepper flakes or making it vegetarian.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I gather I need:

1 tablespoon olive oil
1 lb Italian sausage (mild or spicy), casing removed
1 small onion, diced
3–4 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon paprika (optional)
¼ teaspoon crushed red pepper flakes (optional for heat)
4 cups chicken broth
1 cup heavy cream
1 package (~20 oz) cheese ravioli (fresh or frozen)
½ cup sun-dried tomatoes, drained and chopped
3 cups baby spinach
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley for garnish

directions

Heat olive oil in a Dutch oven or large soup pot over medium heat. Sauté the sausage (breaking it up) until browned, about 5–7 minutes.
Add diced onion and cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, paprika, and red pepper flakes (if using), cooking another minute until fragrant.
Pour in chicken broth and bring to a gentle boil. Lower the heat and stir in heavy cream, simmering uncovered for 5–7 minutes to let flavors meld.
Add the ravioli and sun‑dried tomatoes. Simmer for 5–6 minutes (or per package instructions) until ravioli is tender.
Turn off the heat. Stir in spinach until wilted, then add Parmesan cheese and stir until melted. Season with salt and pepper to taste.
Serve hot, garnished with fresh basil or parsley, and perhaps alongside crusty bread or a side salad.

Servings and timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields about 4–6 generous servings

Variations

Vegetarian version: Use veggie sausage or omit the meat entirely, and add vegetables like mushrooms or zucchini.
Spicier version: Use hot Italian sausage and add extra crushed red pepper or hot sauce.
Different ravioli: Try mushroom or meat-filled ravioli for a unique twist.
Creamier or tomato-forward flavor: Stir in a spoonful of tomato paste, or swap in half‑and‑half instead of heavy cream for lighter richness.

storage/reheating

To store: Let the soup cool, then refrigerate in an airtight container for up to 4 days.
To freeze: Freeze before adding ravioli or spinach. Thaw overnight before reheating, then freshen with spinach and ravioli.
To reheat: Warm gently on the stovetop. Add a splash of broth or cream if it’s too thick or has thickened during storage.

FAQs

Can I use frozen ravioli?

Yes—I often do. I just add it a bit earlier or allow a minute or two more cooking time so it turns tender and not doughy.

Can I make this dairy‑free?

Absolutely—I substitute heavy cream with full‑fat coconut milk or oat‑based cream, and use a vegan Parmesan alternative for that cozy finish.

Will the soup get too thick as it cools?

Yes—it does thicken. I always add a splash of broth or cream when reheating to restore that silky warmth.

Is it gluten‑free?

It can be. I simply use gluten‑free ravioli and make sure the sausage and broth are certified gluten‑free.

What else can I use instead of sausage for protein?

I sometimes swap in shredded rotisserie chicken, ground turkey, or plant‑based crumbles when I’m looking for a lighter option.

Conclusion

I find this Creamy Tuscan Ravioli Soup to be the ultimate cozy, fuss‑free comfort food. It’s rich, flavorful, customizable, and comes together in under an hour with just one pot. Whether I’m feeding family or meal‑prepping ahead, this soup brings warmth and satisfaction that keeps everyone coming back for seconds.