Creamy Ravioli Soup
A comforting and creamy soup combining hearty flavors with fresh ravioli, perfect for chilly evenings.
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.
Notes
For extra flavor, consider adding red pepper flakes. This soup can be made vegetarian by swapping in plant-based ground meat and vegetable broth.