Creamy Tuscan Ravioli Soup is a comforting bowl packed with cheesy ravioli, tender spinach, sun-dried tomatoes, and a rich, creamy broth. It’s got a beautiful mix of textures—from the soft pasta to the smooth, flavorful soup—that makes every spoonful feel like a little hug.
I love making this soup when I want something quick but feel like I’m treating myself. The sun-dried tomatoes add just the right touch of tanginess, and the creamy base brings everything together. I usually use store-bought ravioli to save time, and it still turns out amazing every single time.
My favorite way to enjoy this soup is with a side of crusty bread for dipping. It’s perfect for chilly evenings or when you want a cozy meal that’s both filling and satisfying. Every time I make this, friends and family ask for seconds, so it’s definitely a recipe I like to keep on hand!
Key Ingredients & Substitutions
Cheese Ravioli: This is the heart of the soup, providing a soft and cheesy bite. Fresh ravioli cook fast and taste best, but frozen works well too. If you want a meat option, you could swap for meat-filled ravioli.
Sun-Dried Tomatoes: They add tang and a touch of sweetness. I prefer oil-packed ones because they’re softer and more flavorful. If you only have dry-packed, soak them in warm water for 10 minutes first.
Spinach: Fresh baby spinach wilts quickly and adds a nice pop of green and nutrition. If fresh isn’t available, frozen spinach is fine—just thaw and drain it well before adding.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, try half-and-half or a mix of milk and cream cheese. Avoid boiling after adding cream to keep it from splitting.
Parmesan Cheese: It melts into the soup, adding a cheesy depth. Feel free to use Pecorino Romano or Asiago for a different flavor twist.
How Do I Get the Soup Creamy Without Boiling the Cream?
Adding cream to soup can sometimes lead to curdling if you boil it. Here’s how to keep your soup smooth and creamy:
- After adding cream, reduce heat to low or medium-low.
- Stir gently and warm the soup—don’t let it come to a full boil.
- Add cheese gradually while stirring so it melts smoothly.
- If the soup is too thick, add a little broth to thin it out without heating too much.
- Keeping the temperature steady and gentle is key to that perfect creamy texture.
Equipment You’ll Need
- Large pot – I like using a deep pot, so everything fits comfortably and heats evenly.
- Measuring spoons and cups – for precise ingredient amounts, especially for the cream and seasonings.
- Knife and cutting board – to mince garlic and chop spinach or sun-dried tomatoes easily.
- Stirring spoon – a good wooden or silicone spoon helps mix everything without scratching the pot.
- Ladle or soup spoon – for serving the hearty, creamy soup, making portioning simple.
Flavor Variations & Add-Ins
- Meat boost: Add cooked chicken, sausage slices, or pancetta for more protein and a heartier feel.
- Cheese options: Swap Parmesan for Asiago or Pecorino Romano to change the flavor profile.
- Veggie mix-ins: Stir in roasted red peppers, artichoke hearts, or sautéed mushrooms for extra texture and flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce if you like some heat.
Creamy Tuscan Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, julienned (oil-packed preferred)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 (9-ounce) package cheese ravioli (fresh or frozen)
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish (optional)
Time You’ll Need
This soup comes together quickly — about 10 minutes to prep and 15 minutes to cook. It’s perfect for a cozy weeknight meal when you want something warm, creamy, and satisfying without a long wait.
Step-by-Step Instructions:
1. Sauté Garlic and Sun-Dried Tomatoes
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn. Then, stir in the sun-dried tomatoes and cook for another 2 minutes to bring out their delicious flavor.
2. Simmer Broth and Cook Ravioli
Pour in the chicken broth and bring the mixture up to a gentle simmer. Once simmering, add the cheese ravioli. Cook according to the package instructions—usually about 3 to 5 minutes—until the ravioli are tender.
3. Finish Soup with Cream, Spinach, and Cheese
Stir in the heavy cream and Italian seasoning, warming the soup through but do not let it boil to keep it creamy. Add the chopped spinach and cook for about 2 minutes, until just wilted. Finally, mix in the Parmesan cheese until melted and smooth. Add salt and pepper to your taste.
4. Serve and Garnish
Ladle the soup into bowls. Garnish with chopped fresh basil or parsley and sprinkle extra Parmesan cheese on top if you like. Serve hot with your favorite crusty bread for dipping. Enjoy!
Can I Use Frozen Ravioli for This Soup?
Absolutely! Just make sure to add frozen ravioli directly to the simmering broth and cook according to the package instructions. They may take a minute or two longer to cook than fresh ravioli.
How Can I Make This Soup Dairy-Free?
Use a dairy-free cream alternative like coconut cream or cashew cream, and swap the Parmesan for a vegan cheese substitute or nutritional yeast to keep that cheesy flavor without the dairy.
Can I Prepare This Soup Ahead of Time?
Yes, you can make the soup base up to 2 days in advance without adding ravioli or spinach. When ready to serve, reheat gently and add fresh ravioli and spinach to cook before serving.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. Avoid reheating ravioli multiple times to prevent them from falling apart.
