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!
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
- yellow onion
- ground turkey or Italian sausage
- crushed tomatoes
- chicken broth
- cheese ravioli
- 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.
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.
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!
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.
Creamy Ravioli Soup
- 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.