Creamy Ravioli Soup Recipe
If you’re in the mood for pure comfort in a bowl, look no further than this Creamy Ravioli Soup. It’s a hug on a chilly evening: plump cheese ravioli floating in a velvety tomato broth with fragrant herbs, ribbons of fresh spinach, and a luxurious touch of cream—finished, of course, with a shower of Parmesan. With just one pot and a handful of staple ingredients, this soup transforms pasta night into a cozy experience that’s as effortless as it is satisfying. Whether you serve it to family or friends, Creamy Ravioli Soup is guaranteed to become the recipe you can’t wait to make again (and again).
Ingredients You’ll Need
The beauty of Creamy Ravioli Soup is its simplicity—every ingredient plays an important role in giving this soup its irresistible layers of flavor and rich, creamy texture. Here’s what you’ll need (plus a few tips to help each element shine).
- Olive oil: The foundation for building flavor; use a good-quality oil for the best aroma and taste.
- Yellow onion: Adds subtle sweetness and depth that’s essential for a savory soup base.
- Garlic: Just two cloves bring big flavor—and that classic Italian aroma as it hits the pot.
- Dried basil: Gives the soup its signature herbal lift and pairs perfectly with tomatoes and cream.
- Dried oregano: Adds earthy notes and rounds out the Italian-inspired seasoning profile.
- Crushed red pepper flakes (optional): For a gentle, warming kick—add as much or as little as you like.
- Low-sodium chicken or vegetable broth: This is your flavor-packed soup base; the low-sodium version lets you control the saltiness.
- Diced tomatoes (14 oz can): Brings tang and body to the broth, plus pretty flecks of tomato throughout.
- Refrigerated cheese ravioli (9 oz): The star ingredient; plump, cheesy pillows that cook right in the broth for extra flavor.
- Fresh spinach (chopped): Adds color and a touch of earthiness, plus a nice nutritional boost.
- Heavy cream: The key to a dreamy, velvety soup—just half a cup blends everything perfectly.
- Grated Parmesan cheese: For richness and that signature savory, nutty finish.
- Salt and black pepper: Essential for seasoning and balancing all the flavors at the end.
How to Make Creamy Ravioli Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 4 to 5 minutes, stirring often, until the onion is soft and glossy. This step builds a flavorful foundation for the entire dish. Next, toss in your minced garlic, dried basil, oregano, and a pinch of crushed red pepper flakes if you like a little warmth. Let them sizzle just long enough—about a minute—for the kitchen to fill with an irresistible Italian perfume.
Step 2: Create the Soup Base
Now it’s time to build the soup itself. Pour in your low-sodium broth and the can of diced tomatoes, juice and all. Give everything a good stir and raise the heat to bring the mixture to a gentle boil. This is the moment when all the flavors start mingling together, forming a bright, herb-infused tomato broth that will soak up every bit of pasta goodness.
Step 3: Cook the Ravioli
Add the cheese ravioli straight from the package into the bubbling broth. These tender little parcels need just 4 to 5 minutes to cook through—keep an eye on them, as overcooking can make them fall apart. Stir gently to keep the ravioli from sticking to the bottom. As they cook, the starch from the pasta naturally thickens the soup just a touch.
Step 4: Add the Spinach
Turn the heat to low and casually stir in the chopped spinach. It wilts down almost instantly, adding a splash of green and earthy flavor to your Creamy Ravioli Soup. This simple step is what gives your bowl that fresh, lively look and feel—even as everything else stays gorgeously creamy.
Step 5: Make it Creamy
Pour in the heavy cream and sprinkle in the grated Parmesan cheese, stirring until the soup reaches a creamy, dreamy consistency. Taste and add salt and black pepper until it’s perfectly seasoned to your liking. The cheese melts seamlessly into the broth, making the whole soup luxuriously rich and comforting.
Step 6: Serve and Enjoy
Ladle the Creamy Ravioli Soup into generous bowls while it’s piping hot. Top with a flurry of extra Parmesan or a crack of black pepper if you like. Each spoonful offers a perfect balance of creamy broth, cheesy ravioli, and vibrant veggies—a dinner you’ll crave any night of the week.
How to Serve Creamy Ravioli Soup
Garnishes
A finishing touch can turn a simple meal into something special. Generously grate extra Parmesan over each serving, add a sprinkle of fresh basil or parsley, or give it an extra swirl of cream. For a little heat, a dash more red pepper flakes on top makes things interesting!
Side Dishes
Pair your Creamy Ravioli Soup with buttered garlic bread, a simple green salad with lemony vinaigrette, or even some roasted vegetables. These crunchy, fresh sides balance the rich soup and make your meal feel complete.
Creative Ways to Present
Present your soup in deep bowls for that rustic, family-style vibe, or serve it in individual soup mugs with bread on the side for a casual gathering. For a dinner party, ladle the soup into mini cups or shooters as a unique appetizer—everyone loves a taste of comfort!
Make Ahead and Storage
Storing Leftovers
Let your Creamy Ravioli Soup cool to room temperature, then transfer leftovers to an airtight container. Store in the fridge for up to 3 days—just remember that the ravioli will soak up some of the broth, making the soup thicker the next day (and somehow even more delicious).
Freezing
If you’re hoping to freeze this soup, it’s best to do so before adding the ravioli and cream, as they can become mushy or separate once thawed. Freeze the tomato-herb broth base, then finish with fresh ravioli and cream when you reheat for the best texture.
Reheating
Gently reheat Creamy Ravioli Soup on the stovetop over low heat, stirring carefully to prevent the ravioli from breaking apart. If the soup is too thick, just add a splash of broth or water to loosen things up. You can also warm it up in the microwave, but use short bursts and stir between each one.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Just add the frozen ravioli straight to the simmering broth and increase the cooking time by 1 to 2 minutes, or until they are tender and cooked through.
How do I make Creamy Ravioli Soup vegetarian?
To keep this recipe vegetarian, simply use vegetable broth and confirm your cheese ravioli is made without animal rennet. You can also sprinkle on some vegetarian-friendly Parmesan-style cheese.
What can I add for extra protein?
Stir in some cooked Italian sausage, shredded rotisserie chicken, or cannellini beans for a protein boost without losing that creamy texture or Italian flair.
Can I use a different type Soup
Definitely—meat, spinach, or mushroom ravioli all work beautifully here. Choose your favorite to switch up the flavors or use what you have on hand.
How can I make this Creamy Ravioli Soup gluten-free?
Pick your favorite gluten-free ravioli (they’re widely available), and double-check the broth and Parmesan labels to ensure everything is gluten-free friendly.
Final Thoughts
If you’ve been searching for a soul-warming meal in under 30 minutes, Creamy Ravioli Soup is about to become a staple in your kitchen. From weeknights to cozy weekends, it’s simple, satisfying, and endlessly customizable—give it a try and see why this one-pot wonder always brings smiles to the table!
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Creamy Ravioli Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Ravioli Soup is a comforting and satisfying dish perfect for a chilly evening. Packed with cheese ravioli, fresh spinach, and a creamy tomato broth, it’s a flavorful soup that’s easy to make and sure to please the whole family.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 (9 oz) package refrigerated cheese ravioli
- 2 cups fresh spinach, chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened.
- Stir in the garlic, basil, oregano, and red pepper flakes, and cook until fragrant.
- Pour in the broth and diced tomatoes, bring to a boil.
- Add the ravioli, cook according to package directions.
- Reduce heat, stir in the spinach, cook until wilted.
- Add cream and Parmesan, stir until creamy.
- Season with salt and pepper, serve hot.
Notes
- Use meat or spinach ravioli for variation.
- For added protein, stir in cooked Italian sausage or shredded rotisserie chicken.
- Leftovers can be refrigerated for up to 3 days—reheat gently to avoid overcooking the ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 380
- Sugar: 5g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
