Creamy Tuscan Ravioli Soup

Warm up with this creamy Tuscan ravioli soup, perfect for chilly nights! Packed with flavors from sautéed onions, garlic, and tender cheese ravioli, this comforting dish comes together in just 30 minutes. It’s enriched with heavy cream and fresh spinach, creating a cozy meal that's sure to please. Top it off with grated Parmesan and fresh basil for an extra touch. Ideal for weeknight dinners or serving guests. Enjoy a bowl of goodness!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 cups vegetable or chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)

1 cup spinach, roughly chopped

1 package (9-12 oz) refrigerated cheese ravioli

1 cup heavy cream

Salt and pepper to taste

1/4 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Pour in the vegetable or chicken broth and canned diced tomatoes (with juice). Stir in the Italian seasoning and crushed red pepper flakes, if using. Bring to a simmer.

Add the chopped spinach and the ravioli to the pot. Let it cook for about 5-7 minutes or until the ravioli are tender and cooked through.

Reduce the heat to low, then stir in the heavy cream. Allow the soup to warm through without boiling.

Season the soup with salt and pepper to taste, and sprinkle in the grated Parmesan cheese, stirring until melted and incorporated.

Serve hot, garnished with fresh basil leaves.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6