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Creamy Tuscan ravioli soup in dark bowl with cheese-filled ravioli in vibrant orange tomato cream broth, garnished with whole and torn fresh basil leaves, grated Parmesan cheese, and freshly cracked black pepper, green napkin softly blurred in background, dark gray surface

Creamy Tuscan Ravioli Soup

A rich and comforting one-pot soup featuring pillowy cheese ravioli simmered in a creamy tomato-sausage broth, finished with fresh basil and parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Cheese ravioli 20 oz, refrigerated
  • 1 lb Italian sausage Mild or spicy
  • 1 can Crushed tomatoes 28 oz
  • 4 cups Chicken broth Low sodium
  • 1 cup Heavy cream Or half-and-half
  • 1 small Onion Diced
  • 4 cloves Garlic Minced
  • 1 bunch Fresh basil For garnish

Equipment

  • 1 Dutch oven Large
  • 1 Ladle For serving
  • 1 Knife For chopping

Method
 

  1. Brown sausage in a large pot; add onions and garlic and sauté until soft.
  2. Stir in crushed tomatoes, broth, and oregano; bring to a simmer for 10 minutes.
  3. Reduce heat and stir in heavy cream and parmesan cheese until smooth.
  4. Add ravioli to the pot and cook for 3-5 minutes until tender.
  5. Ladle into bowls and top generously with fresh basil and black pepper.

Notes

Simmer the broth gently after adding the cream to prevent curdling. Add ravioli right before serving for the best texture.