The trick to a really memorable creamy ravioli soup is how you begin; gently browning your aromatics and protein to create a rich flavor foundation. Easily done: This preserves those savory notes in every spoonful, so it will be rich and satisfying, not watery. Believe me, it can be the difference!
If you need a comforting and hearty meal that comes together fast, you’re in for the next favorite recipe. The creamy ravioli soup is a delicious and satisfying meal experience in every bite, with incredible umami, warmth, and satisfaction. This is a type of meal that you would want to sit around a fire with and enjoy, particularly on a cold night. Prepare to experience a bowl of comfort!
Creamy ravioli soup
This cozy bowl blends tender ravioli with a rich, savory broth and a creamy finish.
Ingredients
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- 1 tbsp olive oil
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- 1 lb Italian sausage (mild or spicy, casings removed)
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- 1 yellow onion, chopped
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- 2 cloves garlic, minced
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- 4 cups chicken broth (low sodium)
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- 1 (14.5 oz) can diced tomatoes, undrained
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- 1/2 cup heavy cream
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- 1/2 tsp dried basil
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- 1/4 tsp dried oregano
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- Salt and freshly ground black pepper to taste
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- 1 (9 oz) package fresh or frozen cheese ravioli
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- 2 cups fresh spinach, roughly chopped
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- Grated Parmesan cheese, for serving
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- Fresh parsley, chopped, for garnish
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Necessary Utensils & Equipment
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- Large Dutch oven or heavy-bottomed pot
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- Wooden spoon or spatula
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- Measuring cups and spoons
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- Chef’s knife
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- Ladle
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Instructions
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- Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the Italian sausage, breaking it up with your spoon as it cooks. Brown the sausage really well, until no pink remains and it’s nicely caramelized. Those browned bits are key for deep umami flavor! Remove the cooked sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
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- Add the chopped onion to the pot and cook for 5-7 minutes, until softened and translucent. Stir frequently to scrape up any flavorful bits from the bottom of the pot. You’re building your flavor base here!
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- Toss in the minced garlic and cook for just 1 minute until fragrant. You’ll smell that sweet, pungent aroma quickly filling your kitchen.
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- Pour in the chicken broth and diced tomatoes (undrained). Add the dried basil and oregano. Bring the mixture to a simmer, scraping the bottom of the pot one last time to get all those delicious flavors mixed in.
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- Return the cooked sausage to the pot. Reduce the heat to medium-low and let the soup gently simmer for 10-15 minutes, allowing all the flavors to meld together beautifully. This is where the magic happens, deepening the soup’s character.
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- Stir in the heavy cream. Once it’s incorporated, taste the soup and season with salt and freshly ground black pepper. Remember, you can always add more salt, but you can’t take it away! Start small and adjust to your preference.
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- Carefully add the ravioli to the simmering soup. Cook according to package directions, usually 3-5 minutes for fresh ravioli or 6-8 minutes for frozen, until they’re tender and floating. Don’t overcook them, or they’ll get mushy!
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- Stir in the fresh spinach until it wilts, which only takes about a minute or two. The vibrant green adds a nice pop of color and freshness to the rich soup.
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- Ladle the creamy ravioli soup into bowls. Garnish generously with grated Parmesan cheese and a sprinkle of fresh parsley. Serve hot and enjoy every delicious spoonful!
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It’s definitely a dream come true, creamy ravioli soup that is a comforting and rich delish without all the time in the kitchen! It’s very satisfying and very easy to make and it’s certainly on our dinner menu very often. The savory sausage, zesty tomatoes and soft pasta in a creamy sauce is pure heaven.
Mistakes to avoid
Making a truly memorable soup often comes down to a few small details. Here are some of my go-to tips to help you nail this creamy ravioli soup every single time.
Flavor Building & Variations
The first time I tried making a soup like this, I made the mistake of not browning the sausage enough. It still tasted good, but it lacked that incredible depth of flavor that really makes this dish sing. Don’t skip that initial browning step; it’s a game-changer! Those crispy bits contribute so much to the overall umami profile.
Pro Tip: If you want to add even more complexity to the soup, try deglazing the pot with a splash of dry white wine (like Sauvignon Blanc) after browning the sausage and before adding the onions. It pulls up all those wonderful browned bits from the bottom of the pot and adds another layer of flavor. Just let it simmer for a minute to cook off the alcohol.
- Vegetable Boost: Feel free to toss in other quick-cooking vegetables. Sliced mushrooms added with the onions, or chopped bell peppers, would both make delicious additions.
- Protein Switch-Up: Not a fan of Italian sausage? Ground chicken or turkey works beautifully too. Just be sure to season it well.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes with the garlic.
Storage & Reheating
This soup makes wonderful leftovers, but ravioli can get a bit soft if left in the soup for too long. If you’re planning to make a large batch or leftovers for more than a day, consider cooking the ravioli separately and adding them to individual bowls of soup just before serving. This will keep them from getting mushy.
Store any leftover soup (without the ravioli, if possible) in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick. If you’re adding fresh ravioli, cook them and add them directly to your reheated soup.
What’s your favorite comfort food to make on a busy weeknight?
Frequently Asked Questions
Can I make this creamy ravioli soup vegetarian?
Absolutely! To make this soup vegetarian, simply omit the Italian sausage. Instead, you could sauté some chopped mushrooms or zucchini with the onion and garlic to add a different textural element and savory notes. Use vegetable broth instead of chicken broth for a fully meat-free option.
What’s the best way to store leftover ravioli soup?
Leftover soup stores well in an airtight container in the refrigerator for 3-4 days. For the best texture, I recommend cooking the ravioli separately and adding them to each bowl just before serving. If the ravioli are already in the soup, they might become softer upon reheating, but it will still taste delicious.
Can I use different types of ravioli?
Yes, you can! While cheese ravioli is a classic choice, feel free to get creative. Spinach and ricotta ravioli, mushroom ravioli, or even beef ravioli would all be fantastic in this creamy soup. Just be sure to adjust cooking times according to the package instructions for your chosen ravioli.
My soup seems too thin/thick, what can I do?
If your soup is too thin, you can let it simmer uncovered for a bit longer to allow some of the liquid to evaporate and thicken slightly. If it’s too thick, simply add a splash more chicken broth or a little extra heavy cream until it reaches your desired consistency. Different brands of broth and tomatoes can vary in thickness, so don’t hesitate to adjust.
Can I use frozen spinach instead of fresh?
Yes, you definitely can! If you don’t have fresh spinach, you can use frozen. Just make sure to thaw and squeeze out any excess water before adding it to the soup. This prevents it from making your soup watery. Add it at the same step you would the fresh spinach, and stir until heated through.
