Tuscan Ravioli Soup with Italian Sausage
A cozy, restaurant-worthy Tuscan Ravioli Soup with Italian Sausage! Tender cheese ravioli, a silky herb-filled broth, veggies, cream, and sun-dried tomatoes make this the ultimate fall comfort soup. Save this for your next cozy dinner night!
Ingredients
- ½ tbspoil from sun-dried tomatoes
- 1 tbspbutter
- 1yellow onion
diced
- 1carrot
diced
- 1rib of celery
diced
- salt and black pepper to taste
- 8garlic cloves
minced
- 1 lbground italian sausage
- 2 tspherbs de provence
or italian seasoning
- ½ tspred pepper flakes
plus more for garnish
- 2 tbsptomato paste
- ½julienne cut sun-dried tomatoes in oil
- 2 tbspbetter than bouillon roasted chicken base + 6 cups water
heaping
- 18 ozfresh mini cheese ravioli
- 1parmesan rind
optional but adds great flavor
- 1 cheavy cream
- 3 cfresh
chopped baby spinach
- 2 tspfresh basil
chopped into ribbons, plus more for garnish
- 1juice of lemon
- freshly grated parmesan
for serving
Directions
- 1
Heat the sun-dried tomato oil and butter in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt and pepper, and sauté until softened, about 8-10 minutes.
- 2
Stir in the garlic, then add the Italian sausage and cook until browned. Mix in the Herbs de Provence and red pepper flakes.
- 3
Add the tomato paste and cook until caramelized. Stir in the julienned sun-dried tomatoes.
- 4
Add the Better Than Bouillon and water, then bring the soup to a boil. Stir in the ravioli and the parmesan rind. Put the lid on and turn it to a simmer. Cook for 4-5 minutes until the ravioli are tender. (It should say on the package how long to cook them for).
- 5
Remove the Parmesan rind, then stir in the heavy cream, chopped spinach, and fresh basil. Let the spinach wilt. Add the lemon juice and season to taste if needed.
- 6
Serve with freshly grated Parmesan and extra basil and red pepper flakes on top.
About this Recipe
Craving a Tuscan Ravioli Soup that feels like a warm hug? Look no further! This Tuscan Ravioli Soup with Italian Sausage is an absolute dream, combining hearty flavors with minimal effort for a truly satisfying meal. Forget bland weeknight dinners; this recipe delivers a restaurant-worthy Tuscan Soup experience right in your kitchen.
What makes this Ravioli Soup so special? It starts with savory ground Italian sausage, browned to perfection, creating a robust base. Diced aromatics like onion, carrot, and celery build a classic soffritto, infusing every spoonful with depth. But the magic truly happens with the rich, herby broth, elevated by sun-dried tomatoes, a touch of cream, and delicate fresh mini cheese ravioli that cook right in the pot. The herbs de Provence and a hint of red pepper flakes add that signature Tuscan warmth and a subtle kick, while a squeeze of lemon brightens the entire dish, making it irresistible.
This isn't just a meal; it's an experience perfect for a cozy fall evening or any time you need comforting, flavorful food fast. With a prep time of just 20 minutes and a cook time of 25 minutes, this delicious Tuscan Ravioli Soup is achievable even on your busiest nights.
Tips for the Perfect Tuscan Ravioli Soup
- Sausage Choice: While ground Italian sausage is traditional, feel free to experiment with spicy or sweet varieties based on your preference. You can even use turkey Italian sausage for a lighter option.
- Herb Power: Don't skip the fresh basil and a squeeze of lemon at the end! They truly awaken the flavors and add a vibrant freshness.
- Veggies Galore: Enhance your Tuscan Soup with other vegetables like chopped kale or cannellini beans for extra fiber and texture. Add kale in the last 5-10 minutes of cooking.
Serving Suggestions
Serve your delicious Tuscan Ravioli Soup with Italian Sausage piping hot with a generous sprinkle of fresh parmesan cheese and a crusty loaf of bread for dipping. A simple side salad with a vinaigrette dressing would also complement the rich flavors beautifully.