Tuscan Ravioli Soup

Craving a bowl of comfort that bursts with Italian flavor? Tuscan Ravioli Soup is your new go-to!

It’s rich, hearty, and absolutely dreamy—think pillowy cheese ravioli, zesty Italian sausage, and fresh spinach, all swimming in a garlicky tomato broth infused with herbs.

What makes this soup a must-try? It’s weeknight-easy, impressively delicious, and the kind of meal everyone begs for seconds. Plus, you only need one pot and under an hour.

Whether you want a simple family dinner or a cozy dish to share with friends, this recipe always hits the spot. Inspired by rustic Tuscan flavors, it’s been a favorite at my table for years!

Why You'll Love This Recipe

• Hearty one-pot meal: Minimal dishes, maximum flavor, and so satisfying!
• Quick to make: Creamy and rich flavors develop in less than an hour.
• Crowd-pleaser: Even picky eaters devour this cheesy, sausage-studded soup.
• Customizable: Swap in your favorite ravioli or add extra veggies with ease.

Key Ingredients for Tuscan Ravioli Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cheese Ravioli

The star of the show! Cheese-filled ravioli add creamy, tender bites that make the soup extra hearty. Fresh or frozen works—just adjust the cooking time. Try spinach or mushroom ravioli for variation, or even use tortellini if that’s what you have on hand.

Italian Sausage

Bold, flavorful, and a key source of savory depth. I recommend mild or hot Italian sausage, removed from casings. For a lighter soup, swap in turkey or chicken sausage; for a vegetarian option, use plant-based sausage—even crumbled tempeh will do in a pinch.

Crushed Tomatoes

These create the robust, tomato-rich base that’s essential for Tuscan-style soups. Look for fire-roasted tomatoes for an added smoky note, or use tomato puree if you want a smoother broth. Diced tomatoes can add extra texture.

Fresh Baby Spinach

Spinach adds a pop of color and a hint of earthiness. Toss it in at the end so it wilts perfectly without losing vibrancy. Kale or Swiss chard work as sturdy alternatives; just chop into bite-size pieces.

Italian Seasoning & Garlic

A combination of Italian herbs and plenty of garlic infuses every spoonful with aromatic depth. Fresh garlic delivers the best flavor, but jarred minced garlic is fine in a pinch. You can sprinkle in fresh basil or thyme for an extra lift.

Instructions for Tuscan Ravioli Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Sausage

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking up the meat with a spatula, until browned and cooked through—about 6 to 8 minutes. Transfer the sausage to a paper towel-lined plate to drain excess fat, leaving about one tablespoon in the pot.

Sauté Aromatics

Add the diced onion to the pot and cook for 3 to 4 minutes, stirring occasionally, until softened and slightly translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for another 1 minute until fragrant.

Build the Broth

Pour in crushed tomatoes and chicken broth. Stir everything together, scraping up any bits from the bottom (that’s where lots of flavor lives). Return the browned sausage to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes to blend flavors.

Cook the Ravioli

Add the ravioli straight to the simmering soup. If using fresh, cook for about 3 to 4 minutes—just until tender and floating. For frozen ravioli, cook an extra minute or two, checking doneness with a fork.

Add Spinach and Cream

Lower the heat to medium-low. Stir in the baby spinach and let it wilt, about 1 to 2 minutes. Pour in the heavy cream and season the soup with salt and black pepper to taste. Heat until warmed through, but don’t let it boil.

Serve and Enjoy

Ladle the soup into bowls and top each with freshly grated Parmesan and chopped basil or parsley, if desired. Serve hot with crusty bread for dipping.

Recipe Variations

Make It Vegetarian

Skip the sausage and use your favorite plant-based Italian sausage or simply increase the amount of spinach and add chopped zucchini or carrots for body. Use vegetable broth instead of chicken broth.

Gluten-Free Swap

Look for gluten-free ravioli in the frozen section, then make as usual. Always double-check your broth and sausage for hidden gluten.

Dairy-Free Option

Substitute your preferred dairy-free ravioli and swap the heavy cream for full-fat coconut milk or unsweetened cashew cream. Omit the Parmesan or use a plant-based cheese sprinkle.

Give It More Veggies

Add diced bell pepper, carrots, or zucchini with the onions for added nutrition and color. Chopped kale or escarole are great alternatives to spinach for an earthier vibe.

Add a Rustic Touch

Stir in a can of drained cannellini beans with the sausage for extra protein and a Tuscan countryside feel.

Serving Suggestions

Turn Tuscan Ravioli Soup into a full Italian feast by pairing it with a crisp green salad drizzled in balsamic vinaigrette and slices of warm, crusty bread or garlic focaccia to soak up the flavorful broth. Add extra grated Parmesan and a sprinkle of fresh basil or parsley right before serving for an aromatic touch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through—avoid boiling, as the cream may separate and the ravioli can become too soft. If the soup thickens, add a splash of broth or water to loosen. For freezing, cool the soup completely and store without the ravioli (as pasta can become mushy when frozen and thawed). Add freshly cooked ravioli when reheating.

Frequently Asked Questions About Tuscan Ravioli Soup (FAQ)

Q: Can I make Tuscan Ravioli Soup ahead of time?
A: Yes! Prep the soup base a day in advance and store in the fridge. When ready to serve, bring the broth back to a simmer and cook the ravioli fresh for best texture.

Q: Will frozen ravioli work in this soup?
A: Absolutely. Add frozen ravioli directly into the simmering soup and cook a few minutes longer than fresh—just follow the package instructions for timing.

Q: How can I make this soup spicier or milder?
A: To amp up the heat, use spicy Italian sausage and extra red pepper flakes. For a milder soup, use mild sausage and skip the red pepper entirely.

Thanks for stopping by the kitchen! If you love hearty, flavor-packed soups, you’ll adore this Tuscan Ravioli Soup. It’s comforting, easy, and sure to put a smile on everyone’s face. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out for you!