Creamy Tuscan Ravioli Soup (Printer-Friendly Version)

A rich blend of cheese-stuffed ravioli, creamy tomato broth, and fresh spinach offers a warm and satisfying meal.

# Required Ingredients:

01 - 255 grams fresh or frozen cheese-filled ravioli

02 - 30 milliliters olive oil

03 - 3 cloves garlic, minced

04 - 240 milliliters heavy cream

05 - 30 grams grated Parmesan cheese

06 - 30 grams fresh spinach, chopped

07 - 75 grams sun-dried tomatoes, chopped

08 - 0.5 grams Italian seasoning

09 - Salt, to taste

10 - Ground black pepper, to taste

11 - Fresh basil leaves for garnish (optional)

01 - Prepare the ravioli according to package instructions. Drain and set aside.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

03 - Pour in heavy cream and bring to a gentle simmer. Stir in chopped spinach and sun-dried tomatoes.

04 - Add Italian seasoning, salt, and pepper. Cook for 3 to 4 minutes until spinach has wilted.

05 - Gently fold in the cooked ravioli, coating them evenly with the creamy sauce.

06 - Sprinkle grated Parmesan cheese over the ravioli and stir until combined.

07 - Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve immediately.

01 - Avoid overcooking ravioli to prevent mushiness. Add cream at low heat to prevent curdling.

02 - Reheat leftovers gently, stirring in a splash of stock or cream to restore texture.