Creamy Tuscan Ravioli Soup (Printable Format)
Cheese ravioli, Italian sausage, and spinach in a luscious creamy tomato broth topped with Parmesan.
# Needed Ingredients:
→ Pasta
01 -
400 g fresh cheese ravioli (substitute frozen, adjust cooking time accordingly)
→ Fats
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Vegetable Base
04 -
1 medium carrot, sliced
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
→ Protein
07 -
300 g Italian sausage, casing removed
→ Herbs and Seasonings
08 -
1 teaspoon dried basil
09 -
1 teaspoon dried oregano
→ Leafy Greens
10 -
100 g fresh baby spinach
→ Tomato Base
11 -
400 g canned crushed tomatoes
12 -
2 tablespoons tomato paste
→ Liquid
13 -
1 litre chicken broth
→ Cream and Cheese
14 -
150 ml heavy cream
15 -
50 g Parmesan cheese, grated, plus extra for garnish
# Preparation Steps:
01 -
Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat.
02 -
Add diced yellow onion and sliced carrot. Stir occasionally and cook for 3–4 minutes until vegetables are softened.
03 -
Add Italian sausage, breaking it apart with a spoon. Cook for 5–7 minutes until browned. Drain excess fat if needed.
04 -
Incorporate minced garlic, dried basil, and dried oregano. Stir and cook for 30 seconds until fragrant.
05 -
Add canned crushed tomatoes, tomato paste, and chicken broth. Stir well, bring to a boil, then reduce heat to a simmer.
06 -
Add fresh cheese ravioli to the pot and cook for 5–6 minutes until ravioli float to the surface.
07 -
Stir in fresh baby spinach and continue cooking until leaves are wilted.
08 -
Slowly pour in heavy cream, stirring gently to combine. Add grated Parmesan and stir until melted and soup is creamy.
09 -
Ladle soup into bowls, garnish with additional Parmesan and fresh basil if desired. Serve immediately.
# Supplementary Details:
01 -
For an extra layer of flavour, toast the tomato paste for 1–2 minutes before adding the broth and crushed tomatoes.