Creamy Ravioli Soup
A one pot tomato cream soup with ground turkey, fresh cheese ravioli, spinach, and Parmesan.
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.
Notes
Substitutions: Italian sausage can replace the turkey, and heavy cream can replace the half and half.
Tips: Lower the heat before adding the cream and do not let the soup boil.
Storage: Refrigerate up to 3 days. Do not freeze.