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Creamy Ravioli Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/creamy-ravioli-soup-recipe/