Creamy Ravioli Soup is a comforting dish that combines the wholesome goodness of a hearty soup with the delightful flavors of ravioli. This recipe is perfect for a chilly evening or when you’re looking for a warm and filling meal. It’s creamy, savory, and simply delicious, making it a favorite among families.
Why Make This Recipe
You should make Creamy Ravioli Soup because it’s quick, easy, and comforting. It warms you up on cold days and is packed with flavors. Plus, it uses fresh ingredients, making it a healthier choice compared to store-bought soups. This recipe is also versatile; you can swap out the proteins and veggies based on what you have on hand!
How to Make Creamy Ravioli Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 1 large carrot (sliced into coins)
- 1 pound ground turkey (or Italian sausage)
- Salt and fresh ground black pepper (to taste)
- 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)
Directions
- Heat the olive oil and butter in a large stock pot or Dutch oven.
- Add the diced onions and sliced carrots; cook for about 3 minutes.
- Stir in the ground meat and cook until browned. If necessary, drain excess grease.
- Add the minced garlic, basil, and oregano; cook for another 2 minutes.
- Pour in the crushed tomatoes and chicken broth; bring to a boil.
- Stir in the ravioli and cook for about 6 minutes or until they are just tender.
- Add the chopped spinach and cook for 2 minutes until the spinach wilts.
- Slowly stir in the half and half or cream.
- Return the soup to a simmer and stir in the grated Parmesan cheese. Adjust salt and pepper to taste.
- Ladle the soup into bowls and serve.
How to Serve Creamy Ravioli Soup
Serve Creamy Ravioli Soup hot in bowls. You can sprinkle extra grated Parmesan cheese on top and add some fresh herbs for a garnish. This soup pairs well with a slice of crusty bread or a simple salad.
How to Store Creamy Ravioli Soup
To store Creamy Ravioli Soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for about 3-4 days. If you want to store it for a longer period, consider freezing it. Just be aware that the ravioli may become a bit softer once thawed and reheated.
Tips to Make Creamy Ravioli Soup
- For extra flavor, try adding some red pepper flakes for a little heat.
- You can use different types of ravioli, such as mushroom or spinach, to change up the taste.
- If you prefer a thicker soup, let it simmer longer to allow it to reduce.
Variation
You can make this soup vegetarian by using plant-based ground meat and vegetable broth. Feel free to add other vegetables like bell peppers or zucchini for more nutrition.
FAQs
Q: Can I use frozen ravioli instead of fresh?
A: Yes, you can use frozen ravioli. Just add a few extra minutes to the cooking time.
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup a day in advance and store it in the refrigerator. Reheat before serving.
Q: Is there a way to make this soup lighter?
A: Yes, you can use low-fat cream or milk instead of half and half or heavy cream to reduce calorie content.
Creamy Ravioli Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 1 large carrot (sliced into coins)
- 1 pound ground turkey (or Italian sausage) Alternative proteins can be used.
- Salt and fresh ground black pepper (to taste)
- 4 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes (1 can)
- 4 cups chicken broth
For the Ravioli and Spinach
- 20 ounces fresh cheese ravioli (1 package)
- 6 cups fresh baby spinach
- 2 cups half and half (or heavy cream) For a lighter option, use low-fat cream or milk.
- ½ cup parmesan cheese (grated) Plus more for garnish.
Instructions
Preparation
- Heat the olive oil and butter in a large stock pot or Dutch oven.
- Add the diced onions and sliced carrots; cook for about 3 minutes.
- Stir in the ground meat and cook until browned. If necessary, drain excess grease.
- Add the minced garlic, basil, and oregano; cook for another 2 minutes.
- Pour in the crushed tomatoes and chicken broth; bring to a boil.
Cooking
- Stir in the ravioli and cook for about 6 minutes or until they are just tender.
- Add the chopped spinach and cook for 2 minutes until the spinach wilts.
- Slowly stir in the half and half or cream.
- Return the soup to a simmer and stir in the grated Parmesan cheese. Adjust salt and pepper to taste.
- Ladle the soup into bowls and serve.
