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!
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
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
