Creamy Ravioli Soup Recipe

Introduction

Creamy Ravioli Soup is a comforting and hearty dish that brings together tender ravioli, savory Italian sausage, and fresh spinach in a rich tomato broth. It’s perfect for cozy evenings when you want a warm meal that feels special but is easy to prepare.

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, for garnish)

Instructions

1. Step 1: In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: Stir in the minced garlic, dried basil, and oregano. Cook for about 30 seconds, until fragrant.
5. Step 5: Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir to combine, then bring the mixture to a boil.
6. Step 6: 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.
7. Step 7: Stir in the fresh spinach and cook until just wilted, about 1–2 minutes.
8. Step 8: Slowly stir in the heavy cream and return to a gentle simmer. Add the grated Parmesan cheese and stir until melted and incorporated.
9. Step 9: 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!

Tips & Variations

• For a lighter version, substitute the heavy cream with half-and-half or milk, but the soup will be less rich.
• Swap Italian sausage for spicy chorizo or omit meat for a vegetarian option—just add extra veggies like zucchini or mushrooms.
• Use fresh spinach for a tender texture, but baby kale or Swiss chard work well too.
• If you can’t find fresh ravioli, frozen works fine; just add a couple extra minutes to the cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to prevent the cream from separating. You may need to add a splash of broth or water to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ravioli for this soup?

Yes, store-bought fresh or frozen ravioli both work well. Just adjust the cooking time slightly to ensure the ravioli are cooked through and tender.

Can I make this soup ahead of time?

This soup can be prepared a day ahead and reheated gently. To keep the ravioli from getting too soft, consider cooking the ravioli separately and adding them to the soup just before serving.

Creamy Ravioli Soup Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

This Creamy Ravioli Soup is a comforting and hearty Italian-inspired dish featuring tender cheese ravioli simmered in a rich tomato and cream broth with Italian sausage, fresh spinach, and herbs. Perfect for a cozy meal, it combines robust flavors with creamy textures for a delicious homemade soup experience.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 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

Main Ingredients

• 1 (9-ounce) package fresh cheese ravioli
• 6 cups fresh baby spinach

Finishing Touches

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• fresh basil (optional, for garnish)

Instructions

1. Heat Base Fats: In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering, preparing the pan for sautéing the vegetables and sausage.
2. Sauté Aromatics and Vegetables: Add the diced onions and sliced carrots; cook, stirring occasionally, until the onions become translucent and carrots start to soften, about 3–4 minutes, adding flavor and sweetness to the soup base.
3. Cook Sausage: Add the Italian sausage or ground turkey to the pot, breaking it up with a spoon; cook for 5–7 minutes until browned and cooked through. Drain excess grease if needed to maintain a clean broth.
4. Add Garlic and Herbs: Stir in the minced garlic, dried basil, and dried oregano; cook for about 30 seconds until fragrant to release their aromatic flavors.
5. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato paste, and chicken broth; stir well to combine and bring the mixture to a boil, creating the soup’s flavorful base.
6. Simmer with Ravioli: Once boiling, reduce heat to a simmer and carefully add the fresh cheese ravioli. Cook for 5–6 minutes until the ravioli are tender and float to the top, indicating doneness.
7. Add Spinach: Stir in fresh baby spinach and cook until just wilted, about 1–2 minutes, to add freshness and color.
8. Finish with Cream and Cheese: Slowly stir in the heavy cream and return the soup to a gentle simmer. Add the grated Parmesan cheese and stir until fully melted and incorporated, giving the soup its creamy richness.
9. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with additional Parmesan cheese and fresh basil if desired, and serve warm for a satisfying meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
• Ground turkey can be used instead of Italian sausage for a leaner protein option.
• Fresh ravioli cooks quickly; avoid overcooking to prevent them from becoming mushy or breaking apart.
• Adding fresh basil at the end enhances the fresh herb flavor and presentation.
• This soup freezes well without the cream; add cream fresh when reheating for best texture.

Keywords: Creamy Ravioli Soup, Italian Soup, Cheese Ravioli Soup, Sausage Soup, Spinach Soup, Comfort Food, Easy Soup Recipe