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Creamy Ravioli Soup Recipe

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★★★★

4 from 70 reviews

This creamy ravioli soup is a comforting and hearty main course that combines tender cheese ravioli, savory Italian sausage, fresh vegetables, and a velvety creamy tomato broth. Perfect for a cozy meal, this soup is quick to prepare and packed with delicious Italian-inspired flavors.

Ingredients

Scale

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

Liquids & Tomatoes

  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chicken broth

Pasta & Greens

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

Cream & Cheese

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

Instructions

  1. Heat fat: In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering to create a flavorful base for the soup.
  2. Sauté vegetables: Add the diced onions and sliced carrots to the pot. Cook, stirring occasionally, until the onions become translucent and carrots soften, about 3 to 4 minutes, to build the soup’s flavor layers.
  3. Cook sausage: Add the Italian sausage or ground turkey. Break it up with a spoon and cook until browned and fully cooked, about 5 to 7 minutes. Drain any excess grease if necessary to keep the soup from being too oily.
  4. Add aromatics and herbs: Stir in minced garlic, dried basil, and dried oregano. Cook for about 30 seconds until fragrant, enhancing the soup’s savory aroma.
  5. Add tomatoes and broth: Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir well to combine, then bring the mixture to a boil, signaling the start of simmering the soup.
  6. Simmer and add ravioli: Once boiling, reduce heat to a simmer. Carefully add the fresh cheese ravioli and cook for 5 to 6 minutes, or until the ravioli float to the top and are tender, ensuring the pasta is perfectly cooked in the soup.
  7. Add spinach: Stir in the fresh baby spinach and cook until just wilted, about 1 to 2 minutes, adding freshness and color to the soup.
  8. Add cream and cheese: Slowly stir in the heavy cream and return the pot to a gentle simmer. Add grated Parmesan cheese and stir until melted and incorporated, creating a rich and creamy texture.
  9. Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh basil if desired. Serve immediately and enjoy your comforting creamy ravioli soup.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich and creamy.
  • Ground turkey can be used instead of Italian sausage for a leaner protein option.
  • Fresh ravioli works best; if using frozen, add a minute or two to cooking time and ensure it’s fully cooked before serving.
  • Adding fresh basil as garnish adds a fragrant, fresh touch but is optional.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking ravioli.
  • For a vegetarian option, omit sausage and use vegetable broth instead of chicken broth.

Keywords: creamy ravioli soup, Italian soup recipe, ravioli soup with sausage, easy soup recipes, creamy tomato soup with pasta

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