Name: Creamy Ravioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 small yellow onion, diced; 1 large carrot, sliced into coins; 1 pound ground turkey or Italian sausage; Salt and freshly ground black pepper, to taste; 4 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 can (28 ounces) crushed tomatoes; 4 cups chicken broth; 1 package (20 ounces) fresh cheese ravioli; 6 cups fresh baby spinach; 2 cups half and half or heavy cream; ½ cup grated Parmesan cheese, plus more for garnish

Creamy Ravioli Soup is my go-to comfort meal when I want something hearty, cozy, and ready in about 30 minutes. It’s a one-pot wonder that combines tender cheese ravioli, savory ground turkey, fresh vegetables, and a rich, creamy broth. Perfect for chilly evenings or when I need a satisfying meal without much fuss. Creamy Ravioli Soup

Why I Love This Recipe

Quick and Easy: I can have this soup on the table in just 30 minutes, making it ideal for busy weeknights.
One-Pot Meal: Fewer dishes to clean means more time to relax after dinner.
Customizable: I can switch up the protein, use different types of ravioli, or add extra veggies based on what I have on hand.
Family-Friendly: Everyone in my family enjoys this soup, and it’s easy to adjust the ingredients to suit different tastes.
Comforting and Filling: The creamy broth and hearty ingredients make this soup incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, diced
1 large carrot, sliced into coins
1 pound ground turkey or Italian sausage
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 can (28 ounces) crushed tomatoes
4 cups chicken broth
1 package (20 ounces) fresh cheese ravioli
6 cups fresh baby spinach
2 cups half and half or heavy cream
½ cup grated Parmesan cheese, plus more for garnish

Directions

In a large stockpot or Dutch oven, I heat the olive oil and butter over medium heat. I add the diced onions and sliced carrots, cooking for about 3 minutes until they begin to soften.
I add the ground turkey or Italian sausage to the pot, seasoning with salt and pepper. I cook until the meat is browned, then drain any excess grease.
Stirring in the minced garlic, dried basil, and oregano, I cook for another 2 minutes to let the flavors meld.
I pour in the crushed tomatoes and chicken broth, bringing the mixture to a boil.
Adding the fresh cheese ravioli, I cook for about 6 minutes, or until the ravioli are tender and float to the top.
I stir in the fresh baby spinach, cooking until wilted, about 2 minutes.
Reducing the heat to low, I slowly add the half and half or heavy cream, stirring to combine.
I return the soup to a gentle simmer, then stir in the grated Parmesan cheese. I taste and adjust the seasoning with additional salt and pepper if needed.
I ladle the soup into bowls and garnish with extra Parmesan cheese before serving.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Options: I sometimes use ground beef, chicken sausage, or even omit the meat for a vegetarian version.
Ravioli Choices: Cheese ravioli is my favorite, but meat-filled or spinach and ricotta ravioli also work well.
Vegetable Additions: I like to add mushrooms, zucchini, or bell peppers for extra nutrition.
Spice Level: For a kick, I add a pinch of red pepper flakes or use spicy Italian sausage.
Herb Enhancements: Fresh basil or parsley sprinkled on top adds a burst of freshness.

Storage and Reheating

Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, I freeze the soup in individual portions for up to 2 months. I let it thaw in the refrigerator overnight before reheating.
Reheating: I reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, I add a splash of chicken broth or cream to reach the desired consistency.

FAQs

Can I use frozen ravioli instead of fresh?

Yes, I can use frozen ravioli. I just add a few extra minutes to the cooking time to ensure they’re cooked through.

How can I make this soup vegetarian?

To make a vegetarian version, I use vegetable broth instead of chicken broth and omit the meat. I add extra vegetables like mushrooms or zucchini for added substance.

Can I make this soup ahead of time?

Absolutely. I prepare the soup without adding the ravioli, then refrigerate it. When I’m ready to serve, I bring the soup to a simmer and cook the ravioli until tender.

What can I serve with this soup?

I like to serve this soup with crusty bread, a simple green salad, or garlic breadsticks for a complete meal.

How do I prevent the ravioli from becoming mushy?

I make sure to add the ravioli towards the end of the cooking process and cook them just until they’re tender to prevent overcooking.

Conclusion

Creamy Ravioli Soup is a delightful and comforting dish that’s perfect for any night of the week. Its rich flavors, hearty ingredients, and quick preparation make it a favorite in my household. Whether I’m cooking for my family or hosting friends, this soup always impresses and satisfies.