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Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup: Cozy Comfort for Chilly Nights

Creamy Tuscan Ravioli Soup is a comforting dish filled with savory sausage and vibrant spinach, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Adds richness and helps sauté the sausage and vegetables.
  • 1 lb Italian sausage Provides savory flavor; can use mild or spicy depending on preference.
  • 1 small onion Diced; adds sweetness and depth.
  • 3-4 cloves garlic Minced; enhances flavor.
  • 1 teaspoon dried Italian seasoning Blends herbs for classic Italian flavor.
  • 0.5 teaspoon paprika Optional; adds smokiness.
  • 0.25 teaspoon crushed red pepper flakes Optional; introduces heat.
  • 4 cups chicken broth Forms the soup base.
  • 1 cup heavy cream Provides creaminess.
For the Ravioli and Greens
  • 1 package cheese ravioli About 20 oz; fresh or frozen works well.
  • 0.5 cup sun-dried tomatoes Drained and chopped; adds sweet-tart flavor.
  • 3 cups baby spinach Fresh greens for color and nutrition.
For the Finish
  • 0.5 cup grated Parmesan cheese Adds richness and sharpness.
  • salt To taste; enhances overall flavor.
  • pepper To taste; enhances overall flavor.
  • fresh basil or parsley For garnish; optional.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it into pieces as it cooks. Sauté until the sausage is browned and cooked through, about 5 to 7 minutes.
  2. Add 1 small diced onion to the pot. Sauté for 2 to 3 minutes, or until the onion is softened and translucent. Stir in 3 to 4 minced garlic cloves, 1 teaspoon of dried Italian seasoning, and ½ teaspoon of paprika. Cook for an additional minute.
  3. Pour in 4 cups of chicken broth, stirring to combine all ingredients. Bring to a boil, then reduce the heat to low. Stir in 1 cup of heavy cream and simmer uncovered for 5 to 7 minutes.
  4. Add a 20-ounce package of cheese ravioli and ½ cup of chopped sun-dried tomatoes. Stir gently and let the soup simmer for another 5 to 6 minutes.
  5. Turn off the heat and stir in 3 cups of fresh baby spinach until wilted. Mix in ½ cup of grated Parmesan cheese, and season with salt and pepper.
  6. Ladle the soup into bowls, garnishing with fresh basil or parsley. Serve hot, alongside crusty bread.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Stir in additional chicken broth or cream when reheating to restore creaminess.

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