Description
Warm your soul with this velvety Tuscan Ravioli Soup, a cozy Italian-inspired one-pot meal. Featuring tender cheese ravioli, sun-dried tomatoes, and fresh baby spinach in a rich, creamy chicken broth base, this dish is the ultimate comfort food. Infused with smoked chicken for deep, savory flavor, it is designed to be a gourmet dinner ready in under 30 minutes, making it the perfect choice for busy weeknights when you crave a restaurant-quality meal at home.
Ingredients
1 tablespoon olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1/2 pound smoked chicken strips
2 cups fresh baby spinach, packed
1/2 cup sun-dried tomatoes, chopped
1 package (9 oz) refrigerated cheese ravioli
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
Freshly grated Parmesan cheese for serving
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onions and cook for 5 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the smoked chicken strips and sauté for 3-4 minutes until lightly browned.
Pour in the chicken broth, Italian seasoning, and sun-dried tomatoes, and bring to a gentle boil.
Reduce heat to low and add the cheese ravioli, simmering for 3-5 minutes until the pasta is tender.
Stir in the heavy cream and fresh baby spinach, cooking for 1-2 minutes until the spinach wilts.
Season with salt, pepper, and red pepper flakes to taste, then serve topped with grated Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may continue to absorb broth over time; you may need to add a splash of chicken broth when reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg