Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A steaming bowl of Creamy Tuscan Ravioli Soup garnished with fresh herbs and parmesan cheese, featuring tender ravioli in a creamy, vibrant broth.

Creamy Tuscan Ravioli Soup: Irresistible Comfort in a Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover how to make a delicious Creamy Tuscan Ravioli Soup. This hearty Ravioli Soup Recipe is perfect for cozy nights and packed with flavors. Step-by-step guide inside! This Creamy Tuscan Ravioli Soup combines tender ravioli, fresh spinach, cherry tomatoes, and a luscious creamy broth, making it an irresistible comfort food. A perfect choice for a quick, satisfying meal that is full of Italian flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or coconut milk (dairy-free)
  • 1 package (9 oz) ravioli (cheese or spinach-filled)
  • 2 cups fresh spinach leaves
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese and fresh basil for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Pour in chicken or vegetable broth and bring to a simmer. Add cherry tomatoes and season with Italian seasoning, salt, and pepper. Let cook for 5 minutes to meld the flavors.
  3. Gently stir in the ravioli and cook for 4-6 minutes or until al dente. Reduce heat and stir in heavy cream or coconut milk, allowing the soup to thicken slightly. Add spinach leaves and cook until wilted, about 2 minutes.
  4. Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with grated Parmesan cheese and fresh basil. Serve hot for a comforting meal.

Notes

  • For dairy-free version, substitute coconut milk or cashew cream for heavy cream.
  • You can use different types of ravioli, such as mushroom or lobster, adjusting cooking time accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian (if using vegetable broth and vegetarian ravioli)

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 380 kcal Kcal
  • Sugar: 7 g
  • Sodium: 680 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 55 mg