Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Tuscan Ravioli Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Unearth true Tuscan comfort with this Ravioli Soup! Browned Italian sausage, savory onion, and ripe tomatoes build a rich, aromatic base. Full cooking steps and nutrition inside.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups low-sodium chicken broth
  • 1 (20 ounce) package fresh or frozen cheese ravioli
  • 4 cups fresh kale, tough stems removed and chopped

Instructions

  1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary. Add the diced yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Step 2: Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Season with 1/2 teaspoon dried Italian seasoning, salt, and freshly ground black pepper to taste.
  3. Step 3: Add the fresh or frozen cheese ravioli to the simmering soup. Cook according to package directions, typically 3-5 minutes for fresh and 6-8 minutes for frozen, or until al dente.
  4. Step 4: Stir in the chopped kale and cook for 2-3 minutes, or until the kale has wilted to your desired tenderness. For extra richness, you may stir in 1/2 cup heavy cream at this stage.
  5. Step 5: Taste and adjust seasonings as needed. Ladle the Italian Tuscan Ravioli Soup into bowls and serve immediately, garnished with freshly grated Parmesan cheese if desired.

Notes

  • Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3-4 days; just be aware the ravioli might soften a bit, but the flavors will meld wonderfully.
  • To bring your soup back to life, gently warm it on the stovetop over low to medium heat, stirring occasionally, and feel free to add a splash of extra broth if it's become too thick.
  • Elevate your serving with a sprinkle of freshly grated Parmesan, a drizzle of good quality extra virgin olive oil, and a warm, crusty loaf of bread perfect for soaking up every delicious drop.
  • Don't forget to scrape up all those flavorful browned bits (fond) from the bottom of the pot after adding the broth; they are key to deepening the richness and complexity of your soup.
  • Author: olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx 360g)
  • Calories: 450
  • Sodium: 980mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Trans Fat: 0.1g
  • Protein: 6g

Find it online: https://cookiio.com/italian-tuscan-ravioli-soup/