Creamy Ravioli Soup
Creamy Ravioli Soup made with Italian sausage, cheese ravioli, crushed tomatoes, tomato paste, chicken broth, spinach, heavy cream, Parmesan, onion, carrot, and garlic.
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Servings: 6
Ingredients
Creamy Ravioli Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion diced
- 1 large carrot sliced
- 1 lb Italian sausage or ground turkey
- 4 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 can crushed tomatoes 28 oz
- 2 tbsp tomato paste
- 4 c chicken broth
- 1 package fresh cheese ravioli 9 oz
- 6 c fresh baby spinach
- 1 c heavy cream
- 1/2 c grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh basil optional, for garnish
- Additional grated Parmesan cheese optional, for serving
Instructions
Heat the oil and butter.
- In a large Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and the mixture is shimmering.
Cook the vegetables.
- Add the diced onion and sliced carrot. Cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.
Cook the sausage.
- Add the Italian sausage or ground turkey to the pot. Cook for 5 to 7 minutes, breaking the meat apart with a spoon, until fully browned and cooked through.
Drain excess grease.
- If needed, carefully drain any excess grease from the pot.
Add the garlic and herbs.
- Stir in the minced garlic, dried basil, and dried oregano. Cook for approximately 30 seconds, or until fragrant.
Add the tomatoes and broth.
- Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir until the tomato paste is fully incorporated.
Bring to a boil.
- Increase the heat as needed and bring the soup mixture to a boil.
Reduce to a simmer.
- Once boiling, reduce the heat to maintain a gentle simmer.
Add the ravioli.
- Carefully add the fresh cheese ravioli to the pot. Cook for 5 to 6 minutes, or until the ravioli are tender and float to the top.
Add the spinach.
- Stir in the fresh baby spinach. Cook for 1 to 2 minutes, or until just wilted.
Add the cream.
- Slowly stir in the heavy cream and return the soup to a gentle simmer. Do not boil vigorously after adding the cream.
Add the Parmesan cheese.
- Stir in the grated Parmesan cheese until melted and fully incorporated into the soup.
Adjust the seasoning.
- Taste the soup and season with salt and black pepper as needed.
Serve.
- Ladle the soup into bowls. Garnish with additional Parmesan cheese and fresh basil, if desired.
Serve immediately.
- Serve warm for the best texture and flavor.
Notes
To make this Creamy Ravioli Soup gluten free, use certified gluten-free ravioli in place of regular cheese ravioli. Verify that the Italian sausage or ground turkey, chicken broth, crushed tomatoes, tomato paste, Parmesan cheese, heavy cream, butter, and dried herbs are labeled gluten free. Use clean cookware, utensils, and serving bowls to prevent cross-contact with gluten-containing foods. If gluten-free ravioli requires a different cooking time, follow the package directions and adjust the simmering time as needed.