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Creamy Ravioli Soup Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://servedbynora.com/creamy-ravioli-soup-recipe/