Creamy Tuscan Ravioli Soup is a comforting bowl filled with tender ravioli, rich cream, sun-dried tomatoes, spinach, and a blend of Italian herbs. It’s the kind of soup that feels like a warm hug on a chilly day, with every bite bursting with flavor and a touch of creaminess that makes it extra satisfying.
I love making this soup when I want something quick but still special. The ravioli cooks right in the broth, soaking up all those lovely Tuscan flavors, and the sun-dried tomatoes add a little pop of tanginess that balances the cream perfectly. It’s simple to put together, but it always feels like a meal you’d get at a cozy Italian kitchen.
My favorite way to serve it is with a big slice of crusty bread to dunk into the creamy broth. It’s a big hit with my family, and I find myself making it again and again whenever we need something easy to warm us up. Plus, it’s perfect for those nights when you want a cozy dinner without spending hours in the kitchen.
Key Ingredients & Substitutions
Cheese-filled Ravioli: Fresh or frozen works well here. Cheese ravioli gives the soup its rich, comforting feel. If you want, try spinach or mushroom ravioli for a twist. Just adjust cooking times slightly if using fresh ravioli.
Sun-Dried Tomatoes: These add a sweet, tangy kick that lifts the creamy soup. If packed in oil, drain and chop for best flavor. If you don’t have sun-dried tomatoes, roasted red peppers are a tasty swap.
Spinach: Fresh spinach wilts quickly in the hot broth. Frozen spinach can be used but make sure to drain it well to avoid watering down the soup. Kale also works but takes a bit longer to soften.
Heavy Cream: This is what makes the soup luxuriously creamy. For a lighter option, use half-and-half or a mix of milk and cream cheese. Coconut cream is a good non-dairy substitute and adds a nice texture.
Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the soup. If you can, grate it fresh for best taste. Pecorino Romano is a sharp alternative if you want a punchier cheese flavor.
How Do You Make the Soup Creamy Without Boiling Away the Cream?
The key is to add the cream after the ravioli is cooked and the broth is hot but not boiling. Here’s how I do it:
- Cook the garlic and sun-dried tomatoes first to build flavor.
- Add the broth and bring it to a gentle boil before dropping in ravioli.
- Once ravioli float and are tender, turn the heat down to medium-low.
- Slowly stir in the heavy cream and seasonings. Keep the soup at a gentle simmer, not a boil.
- Finally, add spinach and Parmesan cheese, allowing them to melt and wilt without overheating.
This method keeps the cream silky and prevents it from curdling or separating, making the soup perfect every time.
Equipment You’ll Need
- Large skillet or wide pot – I use this because it heats evenly and makes it easy to stir everything together.
- Wooden spoon or spatula – lets me gently cook the garlic and stir the soup without scratching the pan.
- Measuring cups and spoons – important for keeping the ingredients balanced, especially the cream and seasonings.
- Bowls for serving – nice to have a few ready to plate up the hot soup easily.
Flavor Variations & Add-Ins
- Use cooked chicken or sausage for a protein boost; it turns this into a full meal.
- Try adding sun-dried tomatoes packed in oil for extra flavor or fresh basil for a herby lift.
- Swap spinach for kale or arugula to change up the greens based on your taste or what’s in your fridge.
- Mix in a splash of white wine before adding broth for a tangy, sophisticated twist.
Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 package (about 9-10 oz) cheese-filled ravioli (fresh or frozen)
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 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 and simple! You’ll spend about 10 minutes prepping the ingredients and 15 minutes cooking, so plan for around 25 minutes from start to finish. It’s perfect for an easy weekday meal!
Step-by-Step Instructions:
1. Sauté the Garlic and Sun-Dried Tomatoes:
Heat 1 tablespoon of olive oil in a large skillet or wide pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Then stir in the chopped sun-dried tomatoes and cook for another minute to bring out their flavor.
2. Add Broth and Cook Ravioli:
Pour 4 cups of chicken or vegetable broth into the pot and bring it to a gentle boil. Add the cheese-filled ravioli and cook according to package instructions, usually 3-5 minutes, until the ravioli float to the top and are tender.
3. Make the Soup Creamy and Flavorful:
Lower the heat to medium-low. Stir in 1 cup of heavy cream, 1 teaspoon Italian seasoning, and ½ teaspoon crushed red pepper flakes if you like a little heat. Let the soup gently simmer until warmed through.
4. Add Spinach and Cheese:
Add the roughly chopped spinach and cook for about 2 minutes until wilted. Stir in ½ cup grated Parmesan cheese. Taste, then season with salt and plenty of freshly ground black pepper as needed.
5. Serve and Enjoy:
Dish the soup into bowls and top with extra Parmesan cheese and a pinch of black pepper or red pepper flakes if you want a little extra kick. Serve hot, ideally with some crusty bread to soak up the creamy broth.
Can I Use Frozen Ravioli for This Soup?
Absolutely! Just make sure to add the frozen ravioli directly to the boiling broth and cook according to the package directions, usually a few minutes longer than fresh ravioli.
How Can I Make This Soup Dairy-Free?
You can substitute the heavy cream with coconut milk or a creamy plant-based alternative, and swap Parmesan for nutritional yeast or a dairy-free cheese to keep it creamy and flavorful.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup but hold off on adding the ravioli and spinach until reheating. When ready, heat the soup, then add ravioli and spinach to cook fresh for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to loosen the soup if it thickens too much.
