Creamy Tuscan Ravioli Soup Recipe
Creamy Tuscan Ravioli Soup is a comforting and flavorful dish combining tender fresh ravioli with vibrant spinach, rich sun-dried tomatoes, garlic, and a luscious creamy broth. This hearty soup offers a perfect balance of creamy richness and fresh savory notes, ideal for cozy meals and easy to customize according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
Vegetables & Add-ins
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil)
Pasta
- 12 ounces fresh ravioli (cheese or spinach-filled)
Toppings
- Freshly grated Parmesan cheese, for garnish
Instructions
- Prepare aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden brown, taking care not to burn.
- Add spinach and sun-dried tomatoes: Stir in 2 cups fresh spinach and ½ cup chopped sun-dried tomatoes. Cook for 2-3 minutes until the spinach wilts and the mixture releases aromatic flavors.
- Pour in vegetable broth: Add 4 cups of low-sodium vegetable broth to the pot. Bring it to a gentle simmer and scrape the bottom of the pot to lift the flavorful bits.
- Cook ravioli: Gently add 12 ounces of fresh ravioli to the simmering broth. Cook according to package instructions, generally 4-5 minutes, until they float and are tender.
- Add cream: Stir in 1 cup of heavy cream until fully incorporated. Simmer on low for 1-2 minutes to meld the flavors and thicken the soup slightly.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, top with freshly grated Parmesan cheese, and serve immediately.
Notes
- You can substitute fresh spinach with kale or arugula for different greens.
- Frozen ravioli can be used; adjust cooking time to 5-7 minutes longer than fresh ravioli.
- For a lighter option, replace heavy cream with half-and-half or whole milk.
- To thicken the soup if too thin, mix cornstarch with cold water and stir into the pot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to restore creaminess.
- Avoid overcooking ravioli to maintain texture; aim for al dente.
Keywords: Creamy Tuscan Ravioli Soup, Tuscan soup, creamy ravioli soup, spinach and ravioli soup, Italian soup recipe, easy stovetop soup, vegetarian soup
Find it online: https://cheframi.com/creamy-tuscan-ravioli-soup-recipe/
