Creamy ravioli soup turns a package of fresh cheese ravioli into a rich tomato cream soup loaded with ground turkey, spinach, and Parmesan.
Everything cooks in one pot in about 40 minutes, and the ravioli cook right in the broth, so there is no extra pot to wash. It is a filling weeknight dinner that feeds six.
Table of Contents
Why This Creamy Ravioli Soup Recipe Works
Cheese ravioli replace both noodles and filling in one step. They cook in the simmering tomato broth in about 6 minutes and release a little starch that thickens the soup.
Browning the turkey with onion, carrot, and garlic builds a savory base before the tomatoes and broth go in. Dried basil and oregano bring classic Italian flavor without extra chopping.
Half and half stirred in at the end gives the soup its creamy finish, and Parmesan adds a salty, nutty depth. Spinach wilts in the last two minutes for color and freshness.
Ingredients for Creamy Ravioli Soup
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 large carrot, sliced into coins
- 1 pound ground turkey, or Italian sausage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes, 1 can
- 4 cups low sodium chicken broth
- 20 ounces fresh cheese ravioli
- 6 cups baby spinach
- 2 cups half and half, or heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
Ground turkey. Lean ground turkey browns quickly and keeps the soup lighter than beef. Italian sausage works for more spice.
Ravioli. Fresh cheese ravioli cook in minutes and make each spoonful feel like a full meal.
Tomatoes and broth. Crushed tomatoes and chicken broth form a savory, slightly tangy base for the cream.
Half and half. It adds creaminess without the heaviness of straight cream, though heavy cream works too.
Spinach. Baby spinach wilts in two minutes and adds color, texture, and a little freshness.
How to Make Creamy Ravioli Soup
1. Warm the fat Heat the olive oil and butter in a large stockpot or Dutch oven over medium heat.
2. Cook the vegetables Add the onion and carrot and cook for about 3 minutes.
3. Brown the turkey Stir in the ground turkey, season with the salt and pepper, and cook until browned and 165 degrees F. Drain excess grease if needed.
4. Add the aromatics Add the garlic, basil, and oregano and cook for 2 minutes.
5. Build the broth Pour in the crushed tomatoes and chicken broth and bring to a boil.
6. Cook the ravioli Add the ravioli and cook for about 6 minutes, until just tender.
7. Wilt the spinach Stir in the spinach and cook for 2 minutes, until wilted.
8. Add the cream Reduce the heat to low and slowly stir in the half and half, then the Parmesan. Return to a gentle simmer, do not boil, and adjust the salt and pepper.
How to Serve Creamy Ravioli Soup
Ladle the soup into warm bowls and top with extra Parmesan and a crack of black pepper. A crisp house salad balances the richness, and garlic bread slices are ideal for dunking. For a bigger spread, add cheesy garlic bread or a basket of soft dinner rolls.
How to Store and Reheat Creamy Ravioli Soup
Cool the soup and refrigerate it within two hours. It keeps for up to 3 days, though the ravioli keep absorbing broth and soften as it sits. Do not freeze it, because the half and half and ravioli turn grainy after thawing. Reheat gently on the stove, adding a splash of broth, until it reaches 165 degrees F.
Tips and Variations for Creamy Ravioli Soup
Choose your protein. Italian sausage can replace the ground turkey for a spicier, richer soup.
Meatless version. For a meatless soup, use plant based ground meat and vegetable broth instead.
Do not overcook the ravioli. Cook them only until just tender, since they continue to soften in the hot soup.
Add cream slowly. Stir the half and half in over low heat so the soup stays smooth.
Heat gently. Keep the soup from boiling after the cream goes in, which can cause it to separate.
Add heat. A pinch of red pepper flakes adds gentle heat for those who like it.
Drain the fat. If the turkey releases extra grease, spoon it off before adding the tomatoes.
Safe handling. Soups and dairy dishes need prompt chilling, and the University of Wisconsin Extension leftovers guidance covers safe storage and reheating.
Frequently Asked Questions About Creamy Ravioli Soup
Can I use frozen ravioli in creamy ravioli soup?
Yes. Add them straight from the freezer and cook a couple of extra minutes until tender.
How do I keep creamy ravioli soup from curdling?
Lower the heat before adding the half and half and avoid boiling the soup afterward.
Can I make creamy ravioli soup ahead?
You can make the base through the tomatoes and broth ahead, then add the ravioli, spinach, and cream when you are ready to serve.
Can I swap the spinach for kale?
Yes, though kale needs a few extra minutes of simmering to soften.
Can I use heavy cream instead of half and half?
Yes. Heavy cream gives a richer, thicker soup.
Creamy Ravioli Soup
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion diced
- 1 large carrot sliced into coins
- 1 lb ground turkey or Italian sausage
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 28 oz crushed tomatoes 1 can
- 4 cup low sodium chicken broth
- 20 oz fresh cheese ravioli
- 6 cup baby spinach
- 2 cup half and half or heavy cream
- ½ cup grated Parmesan cheese plus more for garnish
Instructions
Cooking
- Saute. Cook the onion and carrot in the oil and butter for 3 minutes.
- Brown. Add the turkey and brown to 165 degrees F, then stir in the garlic, basil, and oregano for 2 minutes.
- Simmer. Add the tomatoes and broth and bring to a boil.
- Cook the ravioli. Add the ravioli for 6 minutes, then the spinach for 2 minutes more.
- Finish. Stir in the half and half and Parmesan over low heat and serve hot.
