Go Back
Creamy Ravioli Soup Recipe
Ben Carraoli

Creamy Ravioli Soup Recipe

I recently made a pot of creamy ravioli soup, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

  • 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.