Creamy Tuscan Ravioli Soup is a cozy bowl of happiness with tender cheese-filled ravioli, sun-dried tomatoes, fresh spinach, and a creamy broth that feels like a warm hug. It’s a perfect mix of flavors and textures that come together to make something really comforting and delicious.
I love making this soup on chilly days when I want something easy but still special. The ravioli cooks right in the broth, soaking up all those tasty ingredients. One thing I always do is add a little extra garlic and Italian seasoning to boost the flavors—it makes the whole kitchen smell amazing!
This soup is great served with a crusty piece of bread for dipping and some grated Parmesan on top. It’s the kind of meal that feels like a treat but comes together quickly, perfect for a weeknight dinner or when you want to impress friends without too much fuss.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup, giving it great texture and a creamy bite. If you can’t find cheese ravioli, spinach or mushroom ravioli work well too.
Sun-Dried Tomatoes: These add a nice tang and depth of flavor. You can swap in fresh cherry tomatoes if you want less intensity, just add them a bit earlier to soften.
Baby Spinach: Fresh spinach wilts quickly and adds color and nutrition. If you prefer, kale is a good substitute but needs a little longer to cook.
Heavy Cream & Parmesan: They make the broth creamy and rich. For a lighter soup, use half-and-half or coconut milk, and a sprinkle of nutritional yeast instead of Parmesan for dairy-free options.
How Do You Make Sure the Ravioli Cooks Perfectly in Soup?
Cooking ravioli in soup can be tricky because it cooks fast and can stick together.
- Bring the broth to a gentle boil, then add ravioli one layer at a time, stirring gently.
- Simmer gently—too much heat and they might burst or stick.
- Watch for ravioli to float; that’s a good sign they’re cooked through, usually 4-6 minutes depending on the ravioli size.
- Stir carefully now and then to keep them from sticking to the pot or each other.
With these steps, you get tender, perfectly cooked ravioli that soak up the creamy broth nicely without falling apart.
Equipment You’ll Need
- Large pot – I like using a deep pot to hold all the soup ingredients and give the ravioli room to cook evenly.
- Cutting board and knife – for chopping garlic, sun-dried tomatoes, and any other fresh ingredients.
- Measuring cups and spoons – to keep the ingredients just right and make the recipe easier to follow.
- Stirring spoon or ladle – for mixing the broth, ravioli, and greens without breaking them.
- Grater – to shred Parmesan cheese fresh for extra flavor and texture.
Flavor Variations & Add-Ins
- Use cooked shrimp or cooked sausage instead of chicken for a protein swap that adds different flavors.
- Add a splash of white wine with the broth for a richer, more aromatic soup.
- Mix in roasted red peppers or artichoke hearts for extra veggie flavor and texture.
- Season with red pepper flakes if you like a bit of heat or fresh basil for a bright herbal touch.
Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cooked chicken breast, diced (optional)
- 4 cups chicken broth
- 1 (9 oz) package of refrigerated cheese ravioli
- 1 cup sun-dried tomatoes, sliced
- 3 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 15 minutes to cook, so around 25 minutes total. It’s super quick to get on the table and makes a warm, filling dinner.
Step-by-Step Instructions:
1. Start with Garlic and Chicken:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook it for about 1 minute until it smells really good. If you’re adding chicken, toss the diced pieces in now to warm them up and let all those flavors mix.
2. Add Broth and Bring to a Boil:
Pour in the chicken broth and turn up the heat. Bring the broth to a boil so everything starts cooking nicely.
3. Cook Ravioli and Tomatoes:
Carefully add the ravioli and sun-dried tomatoes to your pot. Lower the heat to a gentle simmer. Let it cook for about 5 minutes, or until you see the ravioli floating— that means they’re done!
4. Add Spinach:
Stir in the fresh baby spinach and cook for another 2 minutes until the spinach wilts down, turning bright green and soft.
5. Make It Creamy and Season:
Turn the heat to low, then slowly pour in the heavy cream and sprinkle the Parmesan cheese. Stir gently to melt the cheese and thicken the soup a bit. Add Italian seasoning, salt, and pepper to taste. Let the soup simmer for 3-5 minutes while it thickens and the flavors blend.
6. Serve and Enjoy:
Ladle the soup into bowls, sprinkle a little extra Parmesan and black pepper on top if you like, and serve it hot. A slice of crusty bread on the side is perfect for dipping!
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes! Just add a couple of extra minutes to the cooking time and make sure the ravioli are fully thawed if possible. Frozen ravioli might take a bit longer to float and become tender.
Can I Make This Soup Vegetarian?
Absolutely! Skip the chicken and use vegetable broth instead of chicken broth. You can also add extra veggies like mushrooms or zucchini for more flavor and texture.
How Do I Store Leftover Soup?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep in mind that ravioli can soak up broth over time.
Can I Freeze Creamy Tuscan Ravioli Soup?
Because of the cream and ravioli, freezing isn’t ideal as the texture may change when thawed. If you do freeze it, try to consume within 1 month and reheat slowly, stirring well to help re-emulsify the cream.
