Dinner Ideas / Pasta

Creamy Ravioli Soup

Your family will love this hearty and filling Creamy Ravioli Soup. Full of veggies, ground turkey and cheesy ravioli, it cooks in one pot and is ready in less than 30 minutes!

Bowl of Ravioli Soup

Easy & Creamy Ravioli Soup 

There’s nothing better on a cold winter night than a warming soup. Oh wait, yes there is! How about if that soup is hearty enough to be an entire meal on it’s own, uses only one pot, and takes less than 30 minutes from start to finish? I call that a miracle meal! 

That’s exactly what you’ll find with this creamy, delicious ravioli soup! It’s full of vegetables, meat, and ravioli. It’s an entire meal in one pot and you know I’m all about that because it means less clean up!

What is Ravioli Soup?

I’ll bet you know what ravioli are – but you might be thinking, “What on earth is ravioli soup?”

For starters, ravioli is a traditional Italian stuffed pasta. They’re usually stuffed with ricotta cheese and Italian herbs. You can also find fancier varieties available that are stuffed with butternut squash, mushrooms, you name it. 

Ravioli soup plays off of the flavors in a traditional ravioli dish with tomatoes and cheese while also using ravioli as the carb in the soup. This ravioli soup is similar to tortellini soups you may have come across with the simple swap of tortellini for ravioli. 

Ingredients for this Ravioli Soup Recipe

Don’t let the extensive ingredient list scare you off. I promise you we’re only using ONE pot and it’s going to be quick and easy. Here’s what you’ll need. 

  • olive oil
  • butter
  • yellow onion
  • carrot
  • ground turkey or Italian sausage
  • garlic
  • basil
  • oregano
  • crushed tomatoes
  • chicken broth
  • cheese ravioli
  • spinach
  • half and half
  • Parmesan cheese
  • salt and pepper

How to Make Ravioli Soup

You’re going to get started by heating the olive oil and butter in a large stock pot or dutch oven. I absolutely love using my dutch oven for hearty soups! Add in your onions and carrots and saute them until they are tender. This should take you about 3 minutes.

Next, stir in the ground turkey and cook until it’s browned. Some days I’m feeling a bit more flavor and I opt to use sweet Italian sausage in place of the ground turkey. You can make this swap, too, but it will likely increase the calorie and fat count. If you need to, drain the grease and then stir in your spices – garlic, basil, and oregano. 

Ingredients for Ravioli Soup

Next, add your crushed tomatoes and chicken broth and bring the whole pot to a boil.

Stir in the ravioli. Cook-times will vary depending on if you’re using frozen ravioli, freeze dried ravioli, or fresh ravioli. The cook time will also vary based on the size and shape of the ravioli you choose. The secret to knowing when ravioli are cooked is that they will begin to float. You can also check their tenderness with a fork. This will likely take about 6 minutes.

Pot with ingredients for ravioli soup

To finish up the soup, we stir in a few of our finishing touches. First, up is our spinach. Stir it in and allow it to wilt. Next, slowly stir in your half-and-half. Once the soup returns to a simmer, stir in the Parmesan cheese. 

At this point, I will usually check the flavor and adjust my spices accordingly. 

How to Store Ravioli Soup

Soups with pasta don’t always store well. The pasta will continue to absorb the liquid or broth while it sits. If you anticipate leftovers, I’d recommend keeping the ravioli separate from the soup base for storage. Let it cool to room temperature and pour into an airtight container. Scoop out the raviolis into a separate container. The soup will keep in the fridge for about 3-4 days. 

If you want to store combined soup, it might be best to freeze your leftovers. The freezing process will stop the ravioli from absorbing the liquid. This recipe does make a lot of soup, but it also freezes well! Imagine how easy it would be to pull it out of the freezer and heat in a single pot for dinner on a busy weeknight. Talk about an easy dinner idea!

Pot of ravioli soup

How to Reheat Ravioli Soup

Reheating your ravioli soup is as simple as it gets. If you’ve stored your ravioli separate from your soup base, combine the two in a pot and simmer over low heat until heated through. 

If your soup was frozen, simply defrost it in the fridge and then gently reheat it.

Bowl of creamy ravioli soup
Print Recipe
5 from 12 votes

Creamy Ravioli Soup

Your family will love this hearty and filling Creamy Ravioli Soup. Full of veggies, ground turkey and cheesy ravioli, it cooks in one pot and is ready in less than 30 minutes!
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner idea, easy dinner recipes, family friendly dinner, pasta dinner, what’s for dinner
Servings: 6
Calories: 325kcal


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 yellow onion diced
  • 1 carrot large, sliced into coins
  • 1 lb ground turkey you can use Italian sausage, too
  • salt to taste
  • black pepper ground, to taste
  • 4 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 can crushed tomatoes 28 ounces
  • 4 cups chicken broth
  • 1 package fresh cheese ravioli 20 ounces
  • 6 cups fresh baby spinach
  • 2 cups half and half
  • ½ cup Parmesan cheese grated, plus more for garnish


  • Heat olive oil and butter in a large stock pot or dutch oven.  Add onions and carrots; cook for 3 minutes. Stir in ground meat and cook until browned. 
  • Drain grease, if needed, and stir in garlic, basil, and oregano; cook for 2 minutes. Add crushed tomatoes and chicken broth; bring to a boil.
  • Stir in ravioli and cook for about 6 minutes, or until ravioli is just tender.
  • Stir in chopped spinach and cook for 2 minutes, or until spinach is wilted. Slowly stir in half and half. 
  • Return soup to a simmer and stir in Parmesan cheese. Taste for salt and pepper and adjust accordingly. Serve.


Calories: 325kcal | Carbohydrates: 13g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 894mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2274IU | Vitamin C: 21mg | Calcium: 233mg | Iron: 2mg


  • Carrie Robinson
    Feb 13, 2020 at 12:09 am

    Adding ravioli to soup is genius! Looks so good. 🙂

    • Katerina Petrovska
      Feb 13, 2020 at 2:01 pm

      Thank YOU! 🙂

      • AJM
        Mar 20, 2022 at 9:22 pm

        Tried this tonite…OMG!! Its sooo good and filling! I love the 1/2&1/2 with the tomatoes…so creamy and tasty. And a quick too! Thank you so much for this. I will be making again and again!

        • Katerina Petrovska
          Mar 22, 2022 at 2:17 pm

          Wonderful to hear! I am very happy you loved it! Thank you for chiming in! 🙂

  • Toni
    Feb 13, 2020 at 7:09 pm

    5 stars
    I love how easy this is to make!!

  • Sara Welch
    Feb 13, 2020 at 11:13 pm

    5 stars
    This is everything a gourmet meal should be, and then some! Adding this to my dinner line up for the week; definitely can’t pass this up!

    • Katerina Petrovska
      Feb 14, 2020 at 11:14 am

      I hope you enjoy it, Sara! Thank YOU!! 🙂

  • Jacque Hastert
    Feb 14, 2020 at 6:43 pm

    5 stars
    Love everything about this soup! I love the use of fresh veggies and the creamy base that this soup has.

  • Angie
    Oct 15, 2020 at 10:52 pm

    5 stars
    This soup is yummy! My husband said it is one of his favorites. Made just like recipe using sausage ravioli and Italian sausage.

    • Katerina Petrovska
      Oct 16, 2020 at 2:08 pm

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  • Joanie
    Nov 3, 2020 at 8:22 pm

    5 stars
    This is a great easy soup and tastes even better on the 2nd day! My preference is to use tortellini or small bit size ravioli for easier spooning and eating. I had to add maybe 2 tsp. of pepper to give it some needed heat. i used chicken sausage as the meat. Definitely will make again. Next time I may cook the pasta in chicken broth and add to each bowl at serving time. Easier for storage. Thankyou!

    • Katerina Petrovska
      Nov 4, 2020 at 3:21 pm

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  • Sarah
    Nov 7, 2020 at 12:47 am

    5 stars
    Amazing recipe!! Will definitely be making again!

    • Katerina Petrovska
      Nov 10, 2020 at 8:28 pm

      Thank YOU! I am very glad you enjoyed it! 🙂

  • Wanda
    Nov 22, 2020 at 12:48 am

    5 stars
    OMG girl, this is by far the best soup I ever made…used gluten free cheese ravioli and used mix of turkey/italian sausage and only made half recipe, but my tastebuds are just going crazy right now. This is definitely a keeper for me…oh and only had frozen spinach but put it in when simmering tomatoes, etc and was perfect. Thank you SO much for this fantabulous recipe 🙂

    • Katerina Petrovska
      Dec 1, 2020 at 6:09 pm

      That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂

  • Holly
    Dec 1, 2020 at 2:58 am

    Can you make this in crockpot for how many hours

    • Holly
      Jan 6, 2021 at 2:06 am

      Can this be made in crockpot for how many hours.

  • Denise
    Jan 8, 2021 at 2:24 am

    What is half and half?!

    • Katerina
      Jan 8, 2021 at 5:00 pm

      Half & Half is a blend of half cream and half milk. It’s sold in grocery stores near the milk and other dairy products.

  • Terah
    Jan 28, 2021 at 10:25 pm

    5 stars
    This is one of the best soups I have made. I used gluten free ravioli and it was amazing! Thank you!

  • Stephanie Barnes
    Jan 30, 2021 at 4:31 pm

    Unfortunately I have been unable to find Spinach or anything like it …will it be alright without the spinach ? or do u have another suggestion in place of ?

    • Darlene
      Dec 13, 2021 at 7:59 pm

      Kale is also good to use in place of spinach

  • Linda Curnow
    Nov 11, 2021 at 5:20 pm

    5 stars
    Delicious soup! I used a combination of chicken stock and chicken bone broth. Spinach and cheese ravioli plus the spinach called for in the recipe.
    I just love this soup on a chilly fall night. Will be making it again during the the winter months.
    Thanks for sharing your recipe.

    • Katerina Petrovska
      Nov 13, 2021 at 10:43 am

      That’s great to hear! I’m very glad you enjoyed it! Thank you for chiming in! 🙂

    Dec 26, 2021 at 1:24 pm

    5 stars
    Absolutely delicious and simple. Just had the idea today, I like to also try it with pumpkin ravioles.

  • Jodi
    Jan 16, 2022 at 3:57 pm

    I need something for a large group, can I double this? I have a large dutch oven.

  • Shelley Bowen
    Jan 30, 2022 at 2:28 pm

    5 stars
    This was very good. I had frozen, braised beef ravioli, so I used it instead of fresh. I also left out the ground turkey since I had meat in the ravioli. My husband commented that if it were a little thicker, it would be a good sauce over pasta. Will definitely make again and try with cheese-filled ravioli. A keeper!

  • Lexi
    Feb 8, 2022 at 5:56 pm

    5 stars
    Oh my god so good, I’m vegetarian so I switched out the meat for spicy soy chorizo, and used spicy vegetarian broth and let me tell you that it is the best soup I’ve made! Will definitely be making this again

    • Katerina Petrovska
      Feb 9, 2022 at 1:04 pm

      That’s great to hear! I’m very happy you loved it! Thank YOU! 🙂


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