Do Share Recipe

Creamy Ravioli Soup Recipe | Comforting, Cheesy & Delicious

I recently made a pot of creamy ravioli soup recipe, and it instantly became one of my favorite cozy meals. I loved how simple it was to put together, yet how rich and comforting each spoonful tasted. The creamy broth, tender ravioli, and savory sausage come together so beautifully that I found myself going back for seconds.

It’s the kind of recipe that feels like a warm hug, especially on a cold evening. Every time I make it, I’m reminded why this soup deserves a permanent spot in my weekly rotation. For a lighter side, I sometimes serve it with easy boiled potatoes, which complement the creamy soup perfectly.

Ingredients

2 tablespoons of olive oil — helps create a smooth, flavorful base.
1 tablespoon butter — adds richness and enhances the overall flavor.
1 medium onion, diced — brings mild sweetness and depth.
3–4 cloves garlic, minced — adds a warm, aromatic flavor.
1 pound ground Italian sausage (or turkey sausage) — gives savory richness; drain excess grease if needed.
1 (28 oz) can crushed tomatoes — adds body and tangy tomato flavor.
4 cups chicken broth (or vegetable broth) — creates the soup’s flavorful liquid base.
20 oz fresh four-cheese ravioli — the key ingredient that adds creamy, cheesy bites.
6 cups baby spinach — adds nutrients, color, and freshness.
2 cups half-and-half (or heavy cream) — gives the soup its creamy, indulgent texture.
½ cup grated Parmesan cheese — melts smoothly and deepens the flavor.
Salt and pepper to taste — essential for balancing flavors.

Note: serves about 6

Variations

Here are some great ways to adjust the recipe based on preference or diet:

For a vegetarian version: omit the sausage and use veggie broth. Cheese or veggie-filled ravioli works perfectly.
For dairy-free: swap the cream with coconut milk or a dairy-free creamer, and use dairy-free ravioli.
For extra protein: add cooked chicken breast or lean turkey in addition to or instead of sausage.
For extra flavor: stir in a spoonful of basil pesto, a pinch of red pepper flakes, or fresh herbs at the end. You can also enjoy this soup alongside a comforting crockpot potato soup for a hearty meal.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large pot or Dutch oven — for sautéing, simmering, and cooking ravioli all in one.
Wooden spoon — ideal for stirring and preventing sticking.
Ladle — for smooth and easy serving.
Grater — perfect for fresh Parmesan, which melts better than packaged cheese.

How to Make Creamy Ravioli Soup

Here’s how to make this comforting soup step by step.

Prepare the base

Start by heating olive oil and butter in a large pot over medium heat. Once melted, add the diced onion and cook until it softens and becomes fragrant. Stir in the garlic and cook briefly until aromatic.

Brown the sausage

Add the sausage to the pot and break it apart as it cooks. Let it brown fully, which adds great flavor to the soup. If there’s extra grease, lightly drain it so the soup stays silky, not oily.

Build the soup

Stir in the crushed tomatoes and broth, mixing well. Bring the mixture to a gentle boil, then reduce the heat and let it simmer so the flavors blend. This step helps develop richness before adding the ravioli.

Add ravioli, greens, cream, and cheese

Add the ravioli and cook until they float or turn tender, just a few minutes. Stir in baby spinach until wilted. Pour in the half-and-half, then add the grated Parmesan and stir gently. Taste and adjust seasoning with salt and pepper as needed.

Serve hot

Once everything is warmed through and perfectly creamy, ladle the soup into bowls. Top with extra Parmesan, fresh herbs, or a drizzle of olive oil. Serve immediately for the best texture and temperature.

Additional Tips for Making This Recipe Better

From my own kitchen experience, these tips always improve the final dish:

I always grate Parmesan fresh because it melts beautifully and gives the soup a richer flavor.
If leftovers thicken too much, I add a splash of broth while reheating to return them to the perfect consistency.
I like to slightly undercook the ravioli since it softens further in the hot soup.
Adding fresh basil or parsley at the end brightens the entire flavor profile.
Using fresh (not frozen) ravioli gives a much better texture — softer, creamier, and cooks evenly.

How to Serve Creamy Ravioli Soup

This soup looks beautiful in deep bowls topped with extra Parmesan, cracked pepper, and fresh herbs. A drizzle of olive oil adds shine and elegance. Pair it with crusty bread, garlic bread, or a simple green salad to complete the meal. The creamy broth makes this soup satisfying enough to serve as a full dinner.

Nutritional Information

Approximate values per serving:

Calories: ~425–510
Protein: ~20–24g
Carbohydrates: ~29–34g
Fat: ~24–33g

Make Ahead and Storage

Make Ahead

You can prepare the soup base in advance without adding the ravioli. Add the ravioli only when reheating so they don’t become too soft. This makes prep much easier on busy days.

Storing

Store fully cooled soup in an airtight container in the refrigerator. It stays fresh for 3–4 days, although the ravioli may absorb some liquid, which thickens the soup.

Freezing

Freeze the soup without the ravioli for the best texture. It lasts up to 2–3 months. Thaw overnight in the fridge, reheat gently on the stovetop, and add fresh ravioli while reheating.

Why You’ll Love This Recipe

Here’s why this recipe becomes a favorite for almost everyone who tries it:

It’s incredibly easy: You can make it in just over 30 minutes with simple ingredients.
It’s customizable: Change the ravioli, protein, or vegetables to suit your tastes or dietary needs.
It’s satisfying and filling: The creamy broth and stuffed pasta make it a full meal in a bowl.
It feels comforting and cozy: Perfect for chilly evenings or when you want something warm and homemade.
It delivers restaurant-style flavor: Rich, creamy, and packed with textures — but with minimal effort.

Ben Carraoli