November 16th, 2014

Creamy Tuscan Ravioli Soup

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When I spotted this Tuscan Ravioli Soup recipe over at my friend Gina’s blog last winter, I knew I needed to make it immediately!

Creamy Tuscan Ravioli Soup

It starts with a creamy tomato base that’s loaded with Italian sausage and cheese ravioli. I changed up a few ingredients based on what I had on hand, and it was a huge hit.

 My whole family loved it, proclaiming it one of the best soups I’ve ever made!

Creamy Tuscan Ravioli Soup

And it’s so easy–you can have this creamy, filling soup on the table in about 30 minutes.

Nothing beats a warm bowl of soup on a chilly night, and this one is hearty enough that I know no one (not even my teenage boys) will leave the table hungry.

This recipe does make a lot of soup, but it freezes well. I know we’ll be making this one again and again!

Be sure to save this quick and easy soup recipe to your favorite Pinterest board for later.

Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup

Preparation 10 min Cook Time 20 min Total Time 30 mins

Cheese ravioli, Italian sausage and a creamy tomato base make up this quick and easy soup.


  • 2 pounds ground Italian sausage
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teasoon dried oregano
  • 2 (28 ounce) cans crushed tomatoes
  • 3 cups chicken stock
  • 1 (20 oz.) package fresh cheese ravioli (I used Biutoni)
  • 5-6 cups fresh baby spinach, chopped
  • 2 cups half and half
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • Salt and pepper, to taste


  1. In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
  2. Add crushed tomatoes and chicken stock and bring to a boil. Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender. Stir in chopped spinach and cook for a few minutes more, until spinach is wilted.
  3. Slowly stir in half and half. Return soup to a simmer and add Parmesan cheese.
  4. Season with salt and pepper, to taste. If desired, garnish with additional Parmesan cheese before serving.
2 reviews

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If you love this recipe, you might also like:

Cheesy Beefaroni Soup

Cheesy Beefaroni Soup

Creamy Tomato Sausage and Tortellini Soup

Creamy Tomato Sausage and Tortellini Soup

Who Dished It Up First: Adapted from Kleinworth and Co. If you’ve never been to Gina’s site, head on over and pay her a visit! She shares amazing recipes and fun DIY projects, and is one of my very favorite people.



  1. This is a beautiful soup. It would be perfect for these cold evening. Catherine

  2. This sounds delicious…thank you for sharing!

  3. This sounds wonderful, Danelle. I think I’m going to have to put it on my list of things to make soon.

  4. Made this tonight – delicious! Super quick, super tasty. Definitely a recipe to repeat.

  5. Larissa Vinci says:

    You said this soup does freeze easily…do you make exactly how you have the directions and then freeze as is?

  6. I used 1 pound of meat instead of 2 and I thought it was plenty.

  7. I am going to make this without the sausage. Has anyone tried that? My teen daughter is a quasi vegetarian.

  8. I have used this recipe several times. I found Tortellini to be a good sub for the ravioli. This soup is a family favorite!


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