Creamy Ravioli Soup
Here’s an easy, hearty, meaty, and delicious soup for you: Creamy Ravioli Soup! This is a fabulous Italian soup, and it’s perfect as a meal or even just a starter. It’s so good, seriously, and when you use store-bought ravioli, it’s so easy, cheesy, and satisfying!
I’m a big soup fan, and when it gets cold, I start creating new soups. This one, this Italian Creamy Ravioli Soup, is my new favorite. It’s loaded with flavor from the tomatoes, sausage, and ravioli, and the soup base is a cross between a chowder and a brothy soup. The addition of cream smooths out the flavor and adds richness, making this soup taste much more complicated than it is!
Creamy Ravioli Soup
Ready in about 30 minutes this is the kind of soup that you want to serve with a green salad or just a chunk of buttered crusty bread. It’s just that good!
You can also modify the soup using different ravioli or sausages, and if you like it spicy, be sure to see my tips below on how to give this creamy soup recipe a bit of a kick!
Why I love this recipe
- It’s meaty and loaded with ravioli, and the broth is so good!
- It’s an easy soup to make with no hard-to-find ingredients, and it’s ready in about 30 minutes!
- This Creamy Ravioli Soup recipe is hearty enough to be a meal all on its own.
Gather these ingredients
- Italian sausage – I like using mild Italian sausage. Use bulk sausage or remove the casings.
- Ground beef – 80/20 or 90/10 lean ground beef.
- Olive oil
- Onion – 1 small onion, chopped.
- Garlic – Fresh cloves, minced.
- Crushed tomatoes – 1 28-oz can.
- Beef broth – Use low or no-sodium added to control the salt.
- Dried oregano
- Cheese ravioli – I use refrigerated 4-cheese cheese ravioli.
- Fresh basil
- Salt and pepper – To taste.
- Heavy whipping cream
Optional toppings
- Grated Parmesan cheese
- Freshly chopped basil
How to make the best Creamy Ravioli Soup
- Cook the sausage and ground beef in a large skillet over medium heat until the meat is no longer pink, about 5 minutes, breaking it into small chunks as you cook it. Drain any fat from the pan, transfer the meat to a bowl and set it aside for a minute.
- Add the olive oil and onions to the same skillet you cooked the meat in and saute over medium-high heat until the onion is soft, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Return the meat to the skillet and mix well.
- Add the crushed tomatoes, beef broth, oregano, a pinch of salt and a few grinds of pepper to the skillet. Turn the heat to high and bring to a boil. Reduce the heat to a simmer when boiling and simmer with the lid on for about 5 minutes.
- Cook the ravioli in a large pot of salted water to al dente, or about 1 minute less than the instructions on the package.
- Drain the ravioli, add the hot ravioli to the meat and broth mixture, and add the heavy cream and fresh basil. Stir and cook for 1-2 minutes, then adjust the seasoning with salt and pepper.
- Top each bowl with a spoonful of grated Parmesan cheese and fresh basil, and serve!
Tips & substitutions
- I like mild – or sweet – Italian sausage in this recipe, but if you like it a bit spicier, use hot Italian sausage. Or, add a pinch of red pepper flakes before serving.
- You can use bulk sausage meat if you don’t want to fuss with removing the sausage from its casings.
- Swap the ground beef for ground chicken, pork or turkey.
- Use mini ravioli or the regular-size ravioli. You can even use meat-filled ravioli – whatever you like!
- You can use whole milk or half-and-half cream instead of heavy cream if you want to lighten the soup up a bit.
Serving suggestions
This soup is a meal all on its own, but I also love serving it with a salad or even a muffin for a more complete meal. It’s great in a thermos or reheated at the office for lunch, and it makes a quick dinner on a cold night. Serve it with a grilled cheese for even more cheesy deliciousness!
Storage
Store any leftover soup in an airtight container in the fridge. I’ll often scoop out the ravioli and pack them separately because pasta tends to keep absorbing liquid and your ravioli will get really bloated.
Check out these awesome Italian soup recipes while you’re here
Get the Recipe:
Creamy Ravioli Soup
Ingredients
- 8 ounces Italian sausage
- 8 ounces lean ground beef
- 2 Tbsp olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 6 cups beef broth
- 1 Tablespoon dried oregano
- 20 ounces refrigerated cheese ravioli, we use four-cheese ravioli
- Fresh basil
- Salt & pepper
- 1 cup heavy cream
Toppings:
- freshly grated parmesan cheese + more chopped basil
Instructions
- In a large skillet on medium heat, cook the sausage and the ground beef for 5 minutes, until cooked through, breaking up the meat into small pieces. Drain off any fat and set aside. In the same skillet add the olive oil and saute the onion until soft, about 4 minutes. Add the garlic and saute an additional minute, then add the meat back into the skillet and combine.
- Pour in the crushed tomatoes, beef broth, add the oregano and salt and pepper. Increase the heat to high and bring the soup to a boil. Reduce and simmer for 5 minutes with the lid on.
- Meanwhile, cook the ravioli according to package directions, al dente (about 1 minute less than recommended). Drain and add the pasta right away to the soup mixture. Pour in the heavy cream and add the fresh basil. Gently stir and cook for 1-2 minutes; salt and pepper to taste.
- Serve right away and top each bowl with fresh grated parmesan cheese and a sprinkle of fresh chopped basil.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
