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Creamy Tuscan Ravioli Soup: Comfort in Every Spoonful

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Warm your soul with this Creamy Tuscan Ravioli Soup, a delightful bowl of comfort that combines rich flavors and hearty ingredients. Perfect for chilly days, this soup features cheese ravioli simmered in a creamy broth with fresh spinach and sun-dried tomatoes. It’s an easy weeknight meal that impresses at family gatherings too. In just 35 minutes, you can whip up a satisfying dish that brings warmth and joy to your table.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb chicken sausage (mild or spicy), casing removed
  • 1 small onion, diced
  • 3–4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon paprika (optional)
  • ¼ teaspoon crushed red pepper flakes (optional for heat)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 package (about 20 oz) cheese ravioli (fresh or frozen)
  • ½ cup sun-dried tomatoes, drained and chopped
  • 3 cups baby spinach
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil or parsley (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add chicken sausage and cook until browned, about 5–7 minutes.
  2. Add diced onion and sauté for 2–3 minutes until softened, then stir in minced garlic, Italian seasoning, paprika, and red pepper flakes; cook for another minute.
  3. Pour in chicken broth and bring to a gentle boil. Lower the heat and stir in heavy cream; simmer uncovered for 5–7 minutes.
  4. Add ravioli and sun-dried tomatoes to the pot. Simmer for 5–6 minutes until ravioli is tender.
  5. Turn off heat, stir in spinach until wilted, then add grated Parmesan cheese; mix well. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh basil or parsley.

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