When the weather turns dreary, I put this creamy ravioli soup on repeat!
Tender cheese ravioli swim in a rich, tomato-based broth with Italian sausage, fresh veggies, and a touch of cream.
It’s like a big, warm hug for the soul.
But wait, it gets even better because you make it all in one pot. Hello, easy weeknight dinners!
Why You’ll Love This Creamy Ravioli Soup
Italian Comfort: All the best comforting Italian flavors come together in one cozy bowl of happiness.
Family-Friendly: The entire family will fall in love with this soup. Trust me, even the kids will ask for seconds!
One-Pot Wonder: Made in one pot, this dish combines pasta and soup into a single meal. So it’s convenient and easy!
Customizable: Swap the protein, try different ravioli fillings, or adjust the veggies. The variations are endless.
Ingredients
- Fresh Cheese Ravioli: I use fresh, but you could use frozen. Just be sure to adjust the cooking time accordingly.
- Olive Oil and Butter: For sauteing the veggies and adding extra richness to the dish.
- Carrot, Yellow Onion, and Garlic: To create a flavorful, aromatic base.
- Italian Sausage: For a bold, savory flavor and protein. You could also use ground turkey.
- Dried Basil and Dried Oregano: It infuses the broth with a classic Italian flavor.
- Fresh Baby Spinach: It adds nutrients and freshness to cut through the richness.
- Crushed Tomatoes and Tomato Paste: It creates a rich, robust base.
- Chicken Broth: The foundation of the soup allows all the flavors to meld.
- Heavy Cream: It takes the soup from brothy to creamy.
- Parmesan Cheese: It adds a salty, nutty flavor.
How to Make Creamy Ravioli Soup
With everything cooked in one pot, this recipe is a breeze to make and even easier to clean up!
1. HEAT. In a large Dutch oven, heat the olive oil and butter over medium-high heat.
2. SAUTE. Add the diced onions and sliced carrots. Cook, stirring occasionally, for about 3-4 minutes.
3. BROWN. Add the Italian sausage or ground turkey to the pot. Cook until browned, about 5-7 minutes. Drain any excess grease.
4. STIR. Stir in the minced garlic, dried basil, and oregano. Cook for about 30 seconds.
5. POUR. Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir and bring to a boil.
6. COOK. Once boiling, reduce the heat to a simmer. Add the ravioli and cook until they float, about 5-6 minutes.
7. ADD. Add the fresh spinach. Stir and cook until just wilted.
8. FINISH. Slowly stir in the heavy cream and return to a gentle simmer. Add the grated Parmesan cheese and stir until melted.
9. SERVE. Ladle into bowls. Garnish with additional Parmesan cheese and fresh basil, if desired. Serve immediately.
Tips for the Best Creamy Ravioli Soup
Here are my top tips for the ultimate creamy ravioli soup.
- Don’t overcook! Cook the ravioli just until they float to prevent them from becoming mushy.
- Control the consistency. If the soup is too thick, add more broth. If it’s too thin, let it simmer longer to reduce. The soup will naturally thicken as it sits.
- Avoid curdling. Add the cream slowly at the end and keep at a gentle simmer to prevent curdling.
- Try tasty variations. Try different ravioli flavors (meat, spinach, lobster), swap spinach for kale, or add red pepper flakes. Or, use tortellini instead of ravioli.
How to Store
The soup’s flavors actually get better overnight. It’s perfect for meal prep or reheating leftovers for lunch or dinner!
To Store: Transfer cooled soup to an air-tight container. Refrigerate for up to 3-4 days. I don’t recommend freezing this recipe, as the consistency will change.
To Reheat: Warm the soup gently over medium-low heat on the stovetop, stirring occasionally. If the soup is too thick, thin it out with a splash of chicken broth or cream while reheating.
Creamy Ravioli Soup
6
servings10
minutes20
minutes499
kcalThis creamy ravioli soup is like a hug in a bowl! Packed with tender pasta, veggies, and sausage, it’s guaranteed to satisfy.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
1 large carrot, sliced
1 pound Italian sausage (or ground turkey)
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
4 cups chicken broth
1 (9-ounce) package fresh cheese ravioli
6 cups fresh baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
fresh basil (optional)
Instructions
- In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering.
- Add the diced onions and sliced carrots. Cook, stirring occasionally, until the onions are translucent and the carrots start to soften, about 3–4 minutes.
- Add the Italian sausage (or ground turkey) to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess grease if needed.
- Stir in the minced garlic, dried basil, and oregano. Cook for about 30 seconds, until fragrant.
- Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Carefully add the fresh ravioli to the pot. Cook for 5–6 minutes, or until the ravioli are tender and float to the top.
- Stir in the fresh spinach and cook until just wilted, about 1–2 minutes.
- Slowly stir in the heavy cream and return to a gentle simmer. Add the grated Parmesan cheese and stir until melted and incorporated.
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with additional Parmesan cheese and fresh basil, if desired. Serve and enjoy!
what size can of tomatoes? 14 or 28 oz? Thanks!
I use a 28-ounce can, Angie! I’ve updated the recipe to include the amount. Sorry about that!
How much ravioli do you use? The ravioli is NOT in the recipe.
I have tons of your delicious recipes in a book.
Your Broccoli and Cheddar SOUP also does not have the amount of Broccoli to add.
Hi, Ramona!
Sorry about that! I always use a 9-ounce package of ravioli for this recipe! 🙂 I’ll update it to include that information.
Also, I tried to find the broccoli cheddar soup recipe, but the ones I pulled up all had the amounts of broccoli listed. The original broccoli cheddar soup recipe says 4 cups of broccoli florets and the copycat Panera version calls for 1 1/2 cups. If you run across the recipe you’re talking about, shoot us a comment, and I’ll check it out. 🙂
Prepared this yesterday. I used Cheese Tortellini vs. Ravioli , followed the recipe with minimal adjustments – it was TERRIFIC. Rich and flavorful. If making this in advance, I would simply withhold the heavy cream and pasta until ready to use, then heat the base stock and add those final ingredients. Great recipe!
Mmmm…I love tortellini! I’ll have to try this!