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One-Pot Creamy Tuscan Ravioli Soup

A close-up, top-down view of a bowl of creamy ravioli soup featuring cheese ravioli, wilted spinach, and ground sausage.
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Make this comforting, cheesy ravioli soup in one pot for easy cleanup. It features Italian sausage, spinach, and a rich, creamy broth, perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 (20 ounce) package refrigerated cheese ravioli
  • 3 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the Italian sausage and cook, breaking it apart 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.
  3. Stir in the minced garlic, Italian seasoning, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and the can of diced tomatoes (with their juice). Bring the mixture to a simmer.
  5. Reduce the heat to medium-low. Stir in the chopped sun-dried tomatoes, ricotta cheese, heavy cream, and Parmesan cheese until the cheeses are melted and the broth is smooth.
  6. Add the refrigerated ravioli to the simmering broth. Cook according to the package directions, usually about 5 to 7 minutes, until the ravioli float and are tender.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Serve immediately with extra Parmesan cheese on top.

Notes

  • You can substitute ground turkey or ground beef for the Italian sausage if you prefer.
  • For a vegetarian option, skip the sausage and add 1 cup of chopped mushrooms when you sauté the onion.
  • If you do not have ricotta cheese, you can use 4 ounces of cream cheese, cubed, for creaminess.

Nutrition

Find it online: https://yumdrizzle.com/easy-one-pot-ravioli-soup-recipe/