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!
Servings 6
Ingredients
- 1/2 tbsp Oil from Sun-Dried Tomatoes
- 1 tbsp Butter
- 1 Yellow Onion, Diced
- 1 Carrot, diced
- 1 Rib of Celery, diced
- Salt and Black Pepper to taste
- 8 Garlic Cloves, minced
- 1 lb Ground Italian Sausage
- 2 tsp Herbs De Provence or Italian Seasoning
- 1/2-1 tsp Red Pepper Flakes plus more for garnish
- 2 tbsp Tomato Paste
- 1/2 Julienne Cut Sun-Dried Tomatoes in oil
- 2 tbsp (heaping) Better Than Bouillon Roasted Chicken Base + 6 Cups water OR use 6 cups of chicken broth and omit the bouillon
- 18 oz Fresh Mini Cheese Ravioli
- 1 Parmesan Rind optional but adds great flavor
- 1 Cup Heavy Cream
- 3 Cups Fresh, Chopped Baby Spinach
- 2 tsp Fresh Basil, chopped into ribbons plus more for garnish
- Juice of 1 Lemon
- Freshly Grated Parmesan for serving
Instructions
- 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.
- Stir in the garlic, then add the Italian sausage and cook until browned. Mix in the Herbs de Provence and red pepper flakes.
- Add the tomato paste and cook until caramelized. Stir in the julienned sun-dried tomatoes.
- 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).
- 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.
- Serve with freshly grated Parmesan and extra basil and red pepper flakes on top.
Notes
Storage & Reheating
- Store in an airtight container up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- Add a splash of water or cream if the broth thickens (mine didn’t need it).
- I do not recommend freezing unless, you leave the ravioli out and add it in when you make the soup. It will turn to mush. Make the soup as is, without the ravioli. Let it cool and freeze for up to 3 months. When you are ready to make it, let it thaw, then transfer it to a pan and cook it with the ravioli in it.