Creamy Ravioli Soup Recipe

Introduction

This creamy ravioli soup is a comforting and hearty meal perfect for cozy evenings. Filled with savory Italian sausage, tender four-cheese ravioli, and a rich tomato broth, it’s easy to prepare and sure to satisfy.

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
• Salt and pepper, to taste
• 20 ounces refrigerated four-cheese ravioli
• 1 cup heavy cream
• Fresh basil, a handful chopped
• Freshly grated parmesan cheese
• Additional chopped fresh basil (for garnish)

Instructions

1. Step 1: In a large skillet over medium heat, cook the Italian sausage and lean ground beef for about 5 minutes, breaking the meat into small pieces until fully cooked. Drain off excess fat and set the meat aside.
2. Step 2: In the same skillet, add olive oil and sauté the chopped onion until soft and translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant. Return the cooked sausage and beef to the skillet and stir to combine.
3. Step 3: Pour in the crushed tomatoes and beef broth. Add dried oregano along with salt and pepper to taste. Increase the heat to high and bring the mixture to a boil.
4. Step 4: Once boiling, reduce the heat to low, cover with a lid, and simmer for 5 minutes to allow flavors to meld.
5. Step 5: Meanwhile, cook the refrigerated four-cheese ravioli according to package instructions, but reduce cooking time by about one minute to keep the pasta al dente. Drain the ravioli once cooked.
6. Step 6: Add the cooked ravioli directly to the soup mixture. Pour in the heavy cream and add the fresh chopped basil. Gently stir to combine and cook for an additional 1-2 minutes to warm through. Adjust salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and top each serving with freshly grated parmesan cheese and a sprinkle of additional chopped fresh basil for garnish. Serve warm.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Use spicy Italian sausage for a bit of heat.
• Swap beef broth for chicken broth if preferred.
• Add chopped spinach or kale for extra greens and nutrition.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The ravioli may absorb some liquid when stored, so you can add a splash of broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, frozen ravioli works well. Just add a few extra minutes to the cooking time and check for doneness before draining.

Is this soup suitable for freezing?

While the soup can be frozen, the ravioli may become more fragile and mushy upon thawing. For best texture, freeze the soup without the ravioli and add fresh cooked ravioli when reheating.

Creamy Ravioli Soup Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This Creamy Ravioli Soup combines savory Italian sausage and ground beef with aromatic onions and garlic, simmered in a rich tomato and beef broth, then finished with tender four-cheese ravioli and creamy heavy cream. Garnished with fresh basil and parmesan cheese, this hearty and comforting soup is perfect for a cozy meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 8 ounces Italian sausage
• 8 ounces lean ground beef
• 2 Tbsp olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced

Soup Base

• 1 (28 ounce) can crushed tomatoes
• 6 cups beef broth
• 1 Tablespoon dried oregano
• Salt and pepper, to taste

Pasta and Dairy

• 20 ounces refrigerated four-cheese ravioli
• 1 cup heavy cream

Garnish

• Fresh basil, a handful chopped
• Freshly grated parmesan cheese
• Additional chopped fresh basil

Instructions

1. Cook the Meat: In a large skillet over medium heat, cook the Italian sausage and lean ground beef for about 5 minutes, breaking the meat into small pieces until fully cooked. Drain off excess fat and set the meat aside.
2. Sauté Aromatics: In the same skillet, add olive oil and sauté the chopped onion until soft and translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant. Return the cooked sausage and beef to the skillet and stir to combine.
3. Add Soup Ingredients: Pour in the crushed tomatoes and beef broth. Add dried oregano along with salt and pepper to taste. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 5 minutes to allow flavors to meld.
4. Cook the Ravioli: Meanwhile, cook the refrigerated four-cheese ravioli according to package instructions, but reduce cooking time by about one minute to keep the pasta al dente. Drain the ravioli once cooked.
5. Combine and Finish Soup: Add the cooked ravioli directly to the soup mixture. Pour in the heavy cream and add the fresh chopped basil. Gently stir to combine and cook for an additional 1-2 minutes to warm through. Adjust salt and pepper to taste.
6. Serve: Ladle the soup into bowls and top each serving with freshly grated parmesan cheese and a sprinkle of additional chopped fresh basil for garnish. Serve immediately.

Notes

• For extra spice, add crushed red pepper flakes when sautéing the onion and garlic.
• Use fresh basil for best flavor, but dried can substitute in a pinch.
• Cooking the ravioli slightly less than package directions helps it maintain texture in the soup.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat gently on stovetop to prevent the cream from curdling.

Keywords: creamy ravioli soup, Italian soup recipe, four-cheese ravioli soup, creamy tomato soup, sausage and beef soup