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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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Course: Dinner, Soup
Cuisine: Italian-American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 580kcal
Cost: $12

Equipment

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

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

Instructions 

  • Brown sausage in a large pot; add onions and garlic and sauté until soft.
  • Stir in crushed tomatoes, broth, and oregano; bring to a simmer for 10 minutes.
  • Reduce heat and stir in heavy cream and parmesan cheese until smooth.
  • Add ravioli to the pot and cook for 3-5 minutes until tender.
  • 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.

Nutrition

Serving: 1bowl | Calories: 580kcal (29%) | Carbohydrates: 42g (14%) | Protein: 24g (48%) | Fat: 36g (55%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 110mg (37%) | Sodium: 1250mg (54%) | Potassium: 680mg (19%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 900IU (18%) | Vitamin C: 15mg (18%) | Calcium: 250mg (25%) | Iron: 3.2mg (18%)