Creamy Tuscan Ravioli Soup

Creamy Tuscan Ravioli Soup

There is so much flavor going on in this delicious and cozy bowl of Soup! It’s a creamy soup with bits of sausage and spinach & ricotta stuffed ravioli. What’s better than pasta and soup combined? This is an incredibly easy recipe to make that will satisfy everyone! Tortellini or gnocchi would work great too.

Serves 4

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Ingredients

1 package Vegan Ravioli (I used the Spinach & Ricotta from Kite Hill)
14.5oz Fire Roasted Tomatoes
24oz (680ml) Marinara Sauce (my favorite is Raos Homemade)
2 Vegan Sausage Links chopped ( I used Beyond Meat)
3 1/2 cups (828ml) Vegetable or Vegan Chicken Broth
2 cups (450g) Spinach, roughly chopped
1 small (150g) Onion, diced
3 cloves Garlic, minced
2/3 cup (60g) grated Parmesan Cheese ( I like both Follow Your Heart & Violife)
1 tsp (5g) Thyme
1 tsp (5g) Oregano
4-5 Basil Leaves finely chopped
Salt & Pepper to taste
1/3 - 1/2 cup (78ml-118ml) Vegan Heavy Cream or Half n Half ( I used Silk)

Directions

1. On med- high heat, sauté the onion until translucent. Add in the sausage and garlic and continue to cook

2. Once the sausage has browned a bit (about 5 minutes) add in the fire roasted tomatoes, marinara, vegetable broth, oregano, thyme, and basil and lower the heat to med-low. Simmer with the cover on for 10-15 minutes

3. Add in the ravioli and cook for 4 minutes before adding in the parmesan and chopped spinach. Season with salt & pepper and continue to cook for another 5 minutes or until the spinach has fully wilted

4. Add in the vegan cream and mix well. Start with 1/3 cup and add more if you want the soup more creamy.

5.Serve with additional parmesan