Nothing beats the comfort of a warm bowl of creamy ravioli soup, especially during the colder months. This hearty and creamy soup is a perfect combination of cheese-filled ravioli, fresh vegetables, and ground turkey in a savory and flavorful broth. This dish is easy to make, and best of all, it’s ready in just 30 minutes. Whether you’re looking for a cozy family dinner or a dish to impress guests, this recipe is sure to become a favorite!
In this recipe, you’ll find step-by-step instructions to help you create a one-pot meal that combines the richness of ravioli with the heartiness of ground turkey and the brightness of fresh spinach. Plus, with the addition of herbs and a creamy broth, the soup comes together beautifully.
Why This Recipe is Great:
- One-pot meal: This soup is made in just one pot, so cleanup is a breeze.
- Customizable: You can easily adjust the ingredients and flavors based on your preferences.
- Quick to make: Ready in just 30 minutes, this is a perfect weeknight meal.
- Kid-friendly: The creamy texture and cheesy ravioli are a hit with children and adults alike.
- Filling: With protein-packed turkey and a rich broth, this soup is satisfying on its own or as part of a meal.
What You’ll Need
Before you get started, gather the following ingredients to make the best creamy ravioli soup:
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 cracked 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 Parmesan cheese, grated (plus more for garnish)
Optional:
- Fresh basil for garnish
- Olive oil for drizzle
How to Make Creamy Ravioli Soup
This soup comes together quickly, and the steps are simple to follow.
Step 1: Cook the Veggies and Meat
- Heat the olive oil and butter in a large Dutch oven or pot over medium heat.
- Add the onion and carrot, and sauté for 3 minutes until the onion becomes translucent and the carrots begin to soften.
- Add the ground turkey (or Italian sausage) to the pot, breaking it apart as it cooks. Season with salt and black pepper. Cook until the meat is browned, about 5-7 minutes. Drain any excess grease if necessary.
- Stir in the minced garlic, basil, and oregano, and cook for another 2 minutes until the garlic is fragrant.
Step 2: Make the Broth
- Add the crushed tomatoes and chicken broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let the soup cook for about 5 minutes.
Step 3: Cook the Ravioli
- Stir in the fresh cheese ravioli and cook for about 6 minutes or until the ravioli floats and is tender.
- Be sure to check the cooking time of your ravioli, as it may vary depending on the size and brand.
Step 4: Finish the Soup
- Stir in the spinach and let it wilt, which should take about 2 minutes.
- Add the half and half (or heavy cream) and bring the soup back to a simmer.
- Mix in the Parmesan cheese and stir until it’s well incorporated and the soup is creamy.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
Recipe Tips and Tricks
To make sure your creamy ravioli soup turns out perfect every time, here are a few helpful tips:
- Brown the meat: It’s important to brown the meat properly as it adds richness and depth of flavor to the soup. I recommend cooking the meat first and then adding the vegetables so they cook in the flavorful juices.
- Season in layers: Season the soup in layers to enhance the flavor. Add salt and pepper while cooking the meat, then again when you add the veggies, and finally taste the soup at the end to adjust as needed.
- Monitor the ravioli: Cooking times for ravioli may vary based on the size, type (fresh, frozen, or freeze-dried), and shape. Be sure to check for doneness to avoid overcooking the ravioli and making it mushy.
- Adjust consistency: If the soup is too thick, add a little more broth. If it’s too thin, let it simmer for a few more minutes to reduce and thicken.
- Garnish the soup: Finish your creamy ravioli soup with freshly grated Parmesan cheese, a drizzle of olive oil, or fresh chopped basil for a beautiful and delicious touch.
What to Serve With Creamy Ravioli Soup
While creamy ravioli soup is a filling meal on its own, it pairs well with many dishes to round out your meal. Consider serving it with:
- Homemade garlic bread or crusty bread for dipping
- A fresh, crisp side salad like caesar salad or a simple green salad
- A slice of your favorite cheese or a grilled cheese sandwich on the side for extra comfort
- For a light dessert, pair it with fruit sorbet or a refreshing lemon cake
These sides and desserts will enhance the flavors of the soup and create a satisfying meal for your family or guests.
Storing Leftovers and Reheating
If you have any leftover creamy ravioli soup, here’s how to store and reheat it:
Storing:
- Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. The soup can be kept in the fridge for up to 4 days.
- Freezing: If you’d like to store it for longer, freeze the soup in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating:
- Stovetop: Place the soup in a pot and heat it over medium-low heat. If it has thickened too much, add a little more broth to reach your desired consistency.
- Microwave: Reheat in a microwave-safe bowl, stirring every minute until it’s heated through.
FAQs On Creamy Ravioli Soup
1. What to serve with creamy ravioli?
Answer: Creamy ravioli soup pairs wonderfully with a variety of sides. Some great options include garlic bread or crusty bread for dipping, a fresh green salad, or even a comforting grilled cheese sandwich. For dessert, you could enjoy fruit sorbet or a lemon cake to balance the richness of the soup.
2. What is creamy soup made of?
Answer: Creamy soup typically consists of a base broth (often chicken or vegetable) along with cream, milk, or half-and-half to create a smooth and rich texture. It also includes seasonings, vegetables, and sometimes protein like chicken or ground turkey, depending on the recipe.
3. What is ravioli filling made of?
Answer: Ravioli filling can vary, but most often it is made with a combination of cheese (such as ricotta, mozzarella, or Parmesan), herbs, and sometimes meats (like ground beef or pork). For vegetarian fillings, ingredients like spinach, mushrooms, and pumpkin are also common.
4. What makes a ravioli?
Answer: Ravioli are small pockets of pasta dough filled with various ingredients, typically cheese, meat, or vegetables. The dough is folded over the filling and sealed at the edges before being boiled or sometimes fried. The distinct square or round shape is what defines ravioli.
5. Can I use frozen ravioli in the soup?
Answer: Yes, you can absolutely use frozen ravioli in your creamy ravioli soup. Simply add it directly into the soup and cook according to the package instructions. Frozen ravioli work just as well as fresh, and it saves you time!
6. How can I make ravioli soup vegetarian?
Answer: To make vegetarian creamy ravioli soup, simply swap out the ground turkey for a vegetarian substitute, such as vegetable stock instead of chicken broth. You can also choose vegetarian ravioli, filled with ingredients like cheese, spinach, or mushrooms. This version will be just as creamy and delicious!
Creamy Ravioli Soup Recipe
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 cracked 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 Parmesan cheese, grated (plus more for garnish)
Instructions:
Cook the Veggies and Meat:
- Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat.
- Add the onion and carrot, and cook for about 3 minutes until the onion is translucent.
- Add the ground turkey (or Italian sausage), season with salt and black pepper, and cook until browned (about 5-7 minutes). Drain any excess grease if needed.
- Stir in minced garlic, basil, and oregano, and cook for another 2 minutes.
Make the Broth:
- Add the crushed tomatoes and chicken broth to the pot. Bring to a boil.
- Once boiling, reduce the heat to a simmer and let cook for about 5 minutes.
Cook the Ravioli:
- Stir in the fresh cheese ravioli and cook for about 6 minutes or until the ravioli floats and is tender.
Finish the Soup:
- Stir in the spinach and cook for 2 minutes or until wilted.
- Add the half and half (or heavy cream) and return to a simmer.
- Stir in the Parmesan cheese until well incorporated and the soup becomes creamy.
- Taste and adjust with salt and pepper as needed.
Serve:
- Ladle the soup into bowls, garnish with extra Parmesan cheese, and serve immediately.
Notes:
- Meat options: You can use Italian sausage for more flavor or a vegetarian substitute like tofu or lentils.
- Broth adjustments: If the soup is too thick, add extra broth; if too thin, simmer for a few more minutes to thicken.
- Cooking the ravioli: Fresh ravioli cooks faster than frozen, so adjust the time accordingly.
- Spinach tip: Add spinach at the end of cooking to preserve its color and texture.
- Freezing: This soup freezes well for up to 2 months. Thaw overnight before reheating.
Nutritional Facts (per serving):
- Calories: 325 kcal
- Carbohydrates: 13g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 82mg
- Sodium: 894mg
- Potassium: 729mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 2274 IU
- Vitamin C: 21mg
- Calcium: 233mg
- Iron: 2mg
