Creamy Tuscan Ravioli Soup is a comforting bowl full of tender cheese-filled ravioli, spinach, sun-dried tomatoes, and a rich, creamy broth that feels like a warm hug on a chilly day. It’s a simple, cozy soup with just the right mix of fresh and hearty flavors.
I love making this soup when I want something that feels a little special but doesn’t take forever to prepare. The sun-dried tomatoes add a nice tang that balances perfectly with the creamy base, and those little pockets of ravioli are such a treat to find in every spoonful. It’s one of those meals that everyone always asks for again because it’s satisfying without being too heavy.
My favorite way to serve this soup is with a slice of crusty bread to soak up all the delicious broth. It’s great for lunch or a light dinner, especially when you want something quick but still comforting. Plus, it’s a fantastic way to bring a bit of Tuscany to your table without a trip!
Key Ingredients & Substitutions
Cheese-filled ravioli: Fresh or frozen cheese ravioli work great here. If you prefer, try spinach or mushroom-filled ravioli for a twist. Gluten-free ravioli is an easy swap for gluten-free diets.
Sun-dried tomatoes: These bring a tangy depth. If unavailable, use roasted red peppers or a few cherry tomatoes for sweetness.
Baby spinach: Fresh spinach wilts quickly and adds color plus nutrition. You can substitute kale or Swiss chard, but they will need a few more minutes to soften.
Chicken broth: Using good-quality broth really lifts the flavor. Vegetable broth works well for a vegetarian version.
Heavy cream: This makes the soup creamy and rich. For a lighter option, use half-and-half or coconut milk, but the taste and texture will change slightly.
Parmesan cheese: Essential for that salty, nutty flavor. Pecorino Romano is a nice alternative if you have it on hand.
How Do I Prevent Ravioli From Sticking or Overcooking in the Soup?
Ravioli is delicate, so it’s key to add it at the right time and cook carefully:
- Wait until your soup liquid is simmering before adding ravioli.
- Gently stir after adding to prevent ravioli from sticking to the pot or to each other.
- Cook just until they float and are tender, usually 3-5 minutes depending on the package instructions.
- Avoid stirring too much after they’re cooked to prevent tearing.
- If your soup is thicker or has cream added, stir gently to keep ravioli intact.
Following these steps keeps the ravioli tender and neat, so every bite is just right without falling apart.
Equipment You’ll Need
- Large pot – I like using a big pot so I can cook everything in one place without overcrowding.
- Wooden spoon or spatula – makes stirring gentle and easy, especially when simmering the ravioli in the broth.
- Measuring cups and spoons – helpful for keeping ingredients balanced, especially with liquids and seasonings.
- Grater – for freshly grated Parmesan, which adds the best flavor and texture.
- Soup ladle – great for serving and portioning the soup evenly.
Flavor Variations & Add-Ins
- Switch up the ravioli: Use spinach, mushroom, or even butternut squash-filled ravioli for different tastes.
- Add protein: Stir in cooked shredded chicken, Italian sausage, or shrimp for extra heartiness.
- Include extra veggies: Add sun-dried or fresh bell peppers, mushrooms, or artichoke hearts for more texture and flavor.
- Change up the cheese: Use Pecorino Romano or Asiago instead of Parmesan for a different salty kick.
How to Make Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 package (about 9-12 ounces) cheese-filled ravioli (fresh or frozen)
- 4 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- ½ cup grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This soup is quick to prepare and cook, taking about 20 to 25 minutes from start to finish. That includes prepping your ingredients, simmering the broth, cooking the ravioli, and adding the fresh spinach and cheese. It’s a perfect weeknight meal that feels special without a lot of fuss!
Step-by-Step Instructions:
1. Sauté Garlic and Sun-Dried Tomatoes:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for about 1 minute until it’s fragrant but not browned. Then add the chopped sun-dried tomatoes and cook for another 1-2 minutes to bring out their flavor.
2. Make the Broth:
Pour in the chicken broth and bring everything up to a gentle simmer. Once simmering, stir in the heavy cream and Italian seasoning. Let the soup simmer for about 5 minutes so all those flavors get to know each other.
3. Cook the Ravioli:
Add the cheese-filled ravioli to the pot. Cook according to package instructions, usually about 3-5 minutes, until the ravioli float to the surface and are tender. Stir gently to keep them from sticking or tearing.
4. Finish with Spinach and Cheese:
Stir in the fresh baby spinach and cook just long enough for it to wilt, about 1-2 minutes. Then add the grated Parmesan cheese and stir until melted and smoothly blended into the soup. Season with salt and freshly ground black pepper to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with a little extra Parmesan and freshly cracked black pepper if you like. Pair your soup with crusty bread to soak up every last drop of this creamy, comforting meal. Enjoy!
Can I Use Frozen Ravioli for This Soup?
Absolutely! Just make sure to add frozen ravioli directly to the simmering soup and cook a little longer if needed, following the package instructions. They usually take about 4-6 minutes to cook through.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and double-check that your ravioli filling is vegetarian-friendly. You can also add extra veggies like mushrooms or bell peppers for more flavor.
Can I Prepare This Soup in Advance?
You can make the soup ahead but hold off on adding the ravioli and spinach until ready to serve. Store the broth separately in the fridge for up to 2 days, then reheat and finish the soup just before eating.
How Should Leftovers Be Stored?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The ravioli may absorb broth over time, so you can add a splash of broth or cream when reheating to loosen it up.
