Description
Creamy Ravioli Soup is a comforting, hearty, and easy one-pot meal made with cheese ravioli, ground turkey, vegetables, and a creamy tomato broth—ready in just 30 minutes.
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
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add diced onions and sliced carrots; cook for about 3 minutes until they begin to soften.
- Add ground turkey or Italian sausage, season with salt and pepper, and cook until browned. Drain excess grease.
- Stir in garlic, basil, and oregano; cook for 2 minutes to release flavors.
- Add crushed tomatoes and chicken broth, and bring to a boil.
- Add ravioli and cook for about 6 minutes or until tender and floating.
- Stir in spinach and cook until wilted, about 2 minutes.
- Reduce heat to low and slowly stir in half and half or cream.
- Simmer gently and stir in Parmesan cheese. Adjust seasoning if needed.
- Ladle into bowls and garnish with extra Parmesan before serving.
Notes
- Use spicy sausage or red pepper flakes for a kick.
- Switch up the ravioli or protein for variation.
- To make vegetarian, omit meat and use vegetable broth.
- Freeze leftovers for up to 2 months.
- Add more broth or cream when reheating if the soup thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
