Creamy Ravioli Soup

5 from 22 votes
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Creamy ravioli soup is the perfect dish for a cold and cozy night. You’ll love this easy recipe that combines cheese-filled ravioli, fresh vegetables, and ground turkey in a creamy and flavorful broth. Plus, you can make this hearty soup in just one pot and 30 minutes. It’s a family-friendly meal that everyone will enjoy!

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Overhead image of soup with ravioli in a soup pot.

There’s something incredibly comforting about a bowl of soup on a cold night. And, when you combine the richness of cheesy ravioli, flavorful ground turkey, fresh veggies, and an herby broth, the result is pretty awesome! If you’re a fan of lasagna soup, this creamy ravioli soup will make you very happy this winter.

Why This Is One of Our Favorite Easy Soup Recipes

  • One-pot meal. The soup is a complete meal in one pot, making it convenient to prepare and super easy to clean up.
  • Customizable. Ravioli soup is incredibly easy to customize. You can change the type of ravioli, the veggies, the meat (or opt for a vegetarian version), and the seasonings to suit your personal preferences.
  • Versatile. Ravioli soup is a complete meal on its own and can easily stand as a main dish. But, if you prefer a smaller portion, it makes a great side or starter.
  • Family-friendly. This soup is popular with children and adults alike, making it a good option for family meals. If you have young kids, you may opt for a smaller ravioli so they’re bite sized and easier for kids to eat.
Bowl of creamy ravioli soup.

What You’ll Need

  • Olive oil and butter
  • Pasta. The core of this dish is fresh cheese ravioli.
  • Veggies. Onion, carrot, baby spinach, and garlic.
  • Meat. Ground turkey or Italian sausage.
  • Seasonings. Basil, oregano, salt, and pepper.
  • For the broth. Chicken stock, crushed tomatoes, and half and half.
  • Garnish. Parmesan cheese.

How to Make Creamy Ravioli Soup

  1. Cook the veggies and meat. Heat olive oil and butter in a large pot or Dutch oven. Once hot, sauté onions and carrots until tender, about 3 minutes. Add the ground turkey (or sweet Italian sausage for more flavor) and brown; drain grease if necessary. Mix in garlic, basil, and oregano.
  2. Make the broth. Add crushed tomatoes and chicken broth and bring everything to a boil.
  3. Cook the ravioli. Add the ravioli to the broth and cook for 6 minutes or until they float and are tender.
  4. Finish. Stir in spinach until it’s wilted, then add a little half-and-half. Once the soup is simmering again, mix in Parmesan cheese and adjust spices to taste. Serve and enjoy!

Recipe Tips

  • Brown the meat. If you’re not super familiar with how to make soup, pay attention to this step! Browning the meat adds richness and great depth of flavor. I will sometimes cook the meat first and then add the veggies so everything can cook in the juices.
  • Season generously. Soup needs to be seasoned in layers to have the best flavor. I like to add salt and pepper to the meat, to the veggies, and then again at the end to finish.
  • Monitor the ravioli. The 6-minute cook time is a suggestion, but this can vary quite a bit depending on whether ravioli is fresh or frozen, small or large, and their shape. Be sure not to overcook, because you want to avoid mushy ravioli.
  • Adjust the consistency. Adjusting the consistency of your broth is really simple. If it’s too thick, just add a bit more broth. If it’s too thin, let it simmer for a few minutes to reduce.
  • Garnish the soup. A bowl of ravioli soup loves a nice topping of freshly grated parmesan cheese. You could also chop up a little fresh basil or add a drizzle of good olive oil. With these little additions, this soup will become one of your favorite comfort food recipes.
Overhead photo of ravioli soup in a pot.

What to Serve With Ravioli Soup

I think a great bowl of soup is the best dinner for cold weather. It’s always what I crave once the seasons turn! The great news, is that ravioli soup can be a full meal on its own. But if you’re looking for some great pairings you’re in luck! A bowl of this soup pairs great with my no knead Dutch oven bread, this grilled salmon salad, or this avocado tomato salad. You could also serve this authentic bruschetta to go with it and finish off with a slice of chocolate eclair cake. Get creative and enjoy!

A bowl with creamy ravioli soup. Torn up bread is placed near the bowl.

Storing Leftovers and Reheating

  • To store. Let the soup cool to room temperature and pour into an airtight container. Ravioli soup will keep in the fridge for about 3 to 4 days or in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
  • To reheat. Simmer the soup over medium-low heat until heated through. If the soup is a little thick, just add a bit more broth.
Close up image of a soup with spinach and ravioli.

More Easy Soup Recipes

5 from 22 votes

Creamy Ravioli Soup

Creamy ravioli soup is the perfect dish for a cold and cozy night. You’ll love this easy recipe that combines cheese-filled ravioli, fresh vegetables, and ground turkey in a creamy and flavorful broth. Cooked in one pot and ready in just 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 2 tablespoons olive oil
  • 1 tablespoons butter
  • 1 small yellow onion,, diced
  • 1 carrot, large, sliced into coins
  • 1 pound ground turkey,, or Italian sausage
  • salt and fresh ground black pepper,
  • 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
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  • Heat olive oil and butter in a large stock pot or Dutch oven.  Add onions and carrots; cook for 3 minutes. Stir in the ground meat and cook until browned. 
  • Drain grease, if needed, and stir in garlic, basil, and oregano; cook for 2 minutes. Add the crushed tomatoes and chicken broth; bring to a boil.
  • Stir in the ravioli and cook for about 6 minutes or until the ravioli is just tender.
  • Stir in the chopped spinach and cook for 2 minutes or until the spinach is wilted. Slowly stir in half and half or cream.
  • Return the soup to a simmer and stir in the Parmesan cheese. Taste for salt and pepper and adjust accordingly.
  • Ladle into bowls and serve.


  • Sauté the onions and carrots well before adding other ingredients. This helps to develop their flavors and enhance the overall taste of the soup.
  • Brown the meat properly to add a rich flavor to the soup.
  • Cooking times for ravioli can vary based on whether they are fresh, frozen, or freeze-dried, as well as their size and shape. Watch them closely and test for doneness to avoid overcooked, mushy ravioli.
  • Spinach cooks quickly, so add it towards the end of cooking to preserve its color and texture.
  • When stirring in the ravioli, spinach, and half-and-half, do so gently to avoid breaking the ravioli.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months.


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

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating


  1. Lisa says:

    5 stars
    This is so good! I used Italian Sausage because that is what I had on hand , I’ll definitely make this again!
    Thank you for the recipe 😃

    1. Katerina says:

      I’m glad you enjoyed it! Italian sausage sounds like a great substitution. Thanks for sharing your experience, and I’m happy you’ll be making it again! 😃