Creamy Ravioli Soup

5 from 22 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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!

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.
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

Ingredients 

  • 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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • 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.

Notes

  • 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.

Nutrition

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.

Did you make a recipe? Leave a rating

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




59 Comments

  1. Jillian says:

    5 stars
    This is such a yummy hearty soup. My family loves it. This last time I didn’t have any ground turkey but happened to have a bag of frozen turkey meatballs. I added them at the same time as the spinach. It was so good! Just thought I’d pass that along as an option to anyone else who makes it.

    1. Katerina Petrovska says:

      That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂

  2. Hannah says:

    I made a couple adjustments to this for my own taste; I used a 14 Oz can of tomato sauce instead of crushed tomato only because im not fond of the chunks of tomato. I actually had minced garlic and forgot to put it in so I added about a tablespoon and a half of garlic powder in the broth. I also added a bay leaf and let it simmer just a little before adding the ravioli. It turned out great. Makes enough for the whole family. Boyfriend and I will definitely eat the left overs.

    1. Katerina Petrovska says:

      That’s great! I’m very glad you and your boyfriend enjoyed it! Thank YOU! 🙂

  3. Jo says:

    This soup was so good, it’s at the top of my list and will definitely make it again!

    1. Katerina Petrovska says:

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

    2. Jennifer says:

      Can you use frozen ravioli?

      1. Katerina says:

        Hi! Yes, you can.

  4. Sally says:

    5 stars
    I used mushroom ravioli and it was delicious

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! :P)

  5. Susanne says:

    5 stars
    Looking forward to making this delicious soup recipe. Do you think this soup could be frozen? I’d like to share, as I am making a freezer full of “freezer” meals to take to our son and his wife. I’m enjoying your website, Thank you.

    1. Katerina says:

      Hi!
      Technically, you can freeze any soup/food, but the problem is the texture after it is thawed. Soups with any cream or milk tend to separate with freezing. This leads to a grainy textured soup after reheating. My suggestion is to freeze the soup without adding in the dairy, and when it comes time to reheat, you can stir in the dairy while the soup is heating on the stovetop. Or, you can make the soup, cream included, but when reheating, do it over low heat and stir as often as possible.

  6. Beth says:

    5 stars
    This soup is absolutely delicious. I made it last night for dinner, and it was a huge hit. This has a new permanent place in my recipe rotation.

    1. Katerina Petrovska says:

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

  7. Erin | Dinners, Dishes and Dessert says:

    Looks so good! Adding on our must make list!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  8. Catalina says:

    5 stars
    I love how creamy and rich this ravioli soup is! My family won’t resist it!

    1. Katerina Petrovska says:

      I hope everyone enjoys it! Thank YOU! 🙂

  9. Sandra says:

    5 stars
    I love everything about this soup! Easy, flavorful, and delicious! Will definitely make it again!

    1. Katerina Petrovska says:

      Thank you so much! I hope you enjoy it! 🙂

  10. Willae says:

    5 stars
    This soup is AMAZING!! It is quick, easy and delicious to boot. Seems like you slaved over a stove all day.

    1. Katerina says:

      I’m thrilled you enjoyed the soup and found it easy to make! It’s great that it tasted like a lot of effort went into it. Thanks for your kind words! 🙂