A bowl of Creamy Tuscan Ravioli Soup is like wrapping myself in a cozy blanket on a chilly evening. It’s rich, velvety, and filled with plump cheese ravioli, sun-dried tomatoes, baby spinach, and warming Italian herbs—all simmered together in a single pot. This comforting soup is quick to whip up and feels luxurious with minimal effort, making it perfect for both relaxed weeknights and special meals.
Why You’ll Love This Recipe
I can have it ready in under 40 minutes—ideal for busy days.
The creamy broth is full of bold Italian flavors that make every bite memorable.
It’s a one-pot wonder, which means cleanup is as easy as cooking.
I can easily switch up the ingredients based on what I have at home.
It’s a crowd-pleaser that feels fancy without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onion
garlic
Italian seasoning
crushed red pepper flakes (optional)
low-sodium chicken broth
diced tomatoes
sun-dried tomatoes
cheese ravioli (fresh or frozen)
heavy cream
baby spinach
grated Parmesan cheese
salt and freshly ground black pepper
fresh basil (optional for garnish)
Directions
I start by heating olive oil in a large soup pot over medium heat. I add the diced onion and cook it until soft and translucent—about 4 minutes. Then I stir in the garlic, Italian seasoning, and red pepper flakes and cook for another minute.
I pour in the chicken broth, canned diced tomatoes (with their juice), and chopped sun-dried tomatoes. Once stirred, I let the mixture come to a gentle simmer.
Next, I add the cheese ravioli directly into the simmering soup. I cook it uncovered for about 8–10 minutes, stirring now and then until the ravioli are tender.
I lower the heat and gently pour in the heavy cream. Then I add the chopped spinach and let it wilt—this takes just a couple of minutes. I finish it off by stirring in grated Parmesan and adjusting the seasoning with salt and pepper.
I ladle the soup into bowls and top with extra Parmesan and fresh basil if I’m feeling fancy. A side of crusty bread makes it even better.
Protein Boost: I sometimes stir in cooked shredded chicken or sautéed Italian sausage for extra heartiness.
Vegetarian Version: I swap chicken broth for vegetable broth and choose mushroom or spinach-filled ravioli.
Pesto Twist: I like adding a couple of tablespoons of basil pesto just before serving for an herby punch.
Spicy Kick: More red pepper flakes give the soup a warming heat.
Lighter Option: I substitute the heavy cream with half-and-half or even evaporated milk for a lighter feel.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, I use low heat on the stovetop and add a splash of broth or milk to loosen it up.
I don’t recommend freezing this soup—the ravioli gets too soft and mushy after thawing.
FAQs
Can I use frozen ravioli?
Yes, I’ve made it with frozen ravioli many times. I just add an extra couple of minutes to the cook time to make sure they’re fully cooked.
Is Creamy Tuscan Ravioli Soup vegetarian?
It can be! I just make sure to use vegetable broth and choose ravioli with a vegetarian filling like cheese or mushroom.
Can I make this soup ahead of time?
Definitely. I usually prepare the broth and add the ravioli right before serving. That way, the pasta doesn’t get too soft while sitting.
How can I thin the soup if it gets too thick?
When the soup sits, it can thicken. I just stir in a little extra chicken broth or milk when reheating to bring back the original consistency.
What’s the best bread to serve with this soup?
I love serving it with crusty Italian bread, focaccia, or even garlicky breadsticks. They’re perfect for soaking up that creamy broth.
Conclusion
Creamy Tuscan Ravioli Soup is one of those recipes that delivers comfort in every spoonful. It’s quick, satisfying, and bursting with rich Italian flavors. Whether I’m warming up after a long day or serving dinner to guests, this soup never disappoints. And with just one pot and a handful of ingredients, I get maximum flavor with minimal effort.
Creamy Tuscan Ravioli Soup is a cozy, one-pot meal filled with cheese ravioli, sun-dried tomatoes, spinach, and Italian herbs in a velvety broth. It’s rich, comforting, and quick to make, perfect for chilly evenings or weeknight dinners.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes, with juice
½ cup sun-dried tomatoes, chopped
10 oz cheese ravioli (fresh or frozen)
1 cup heavy cream
2 cups baby spinach, chopped
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil, chopped (optional for garnish)
Instructions
Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for about 4 minutes until soft and translucent.
Stir in garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
Add chicken broth, diced tomatoes with juice, and chopped sun-dried tomatoes. Bring to a gentle simmer.
Add cheese ravioli and cook uncovered for 8–10 minutes, stirring occasionally, until tender.
Reduce heat and stir in the heavy cream. Add baby spinach and let it wilt, about 2 minutes.
Stir in grated Parmesan and season with salt and pepper to taste.
Ladle into bowls and garnish with more Parmesan and fresh basil if desired. Serve hot with crusty bread.
Notes
Add cooked shredded chicken or sautéed sausage for extra protein.
Use vegetable broth and vegetarian ravioli for a meatless version.
Stir in pesto before serving for added flavor.
Use half-and-half or evaporated milk for a lighter version.
Reheat gently on the stovetop with added broth or milk as needed.
Not freezer-friendly due to ravioli texture change after thawing.
