It is 6pm, you are tired, and everyone is hungry. You need a meal that feels like a warm hug. This Creamy Ravioli Soup is the perfect solution for your busy family. It is fast, filling, and uses simple ingredients. You can have a hot meal on the table in 40 minutes.
The rich tomato broth is the star of this dish. It feels like a restaurant meal made in your own kitchen. This recipe delivers big flavor with very little effort. Your family will ask for seconds before the first bowl is finished.
Why This Recipe Is a Winner
This recipe is a winner because it only uses one pot. You will spend less time cleaning and more time relaxing. It is the ultimate comfort food for chilly winter evenings. The combination of savory sausage and cheesy pasta is hard to beat. Everyone in your home will love the rich, velvety texture.
It is also a great way to sneak in some greens. The fresh spinach wilts perfectly into the warm broth. This dish is hearty enough to satisfy even the biggest appetites. You can rely on this simple meal during any hectic weeknight. It is a reliable favorite for both kids and adults.
Simple Method
Making this soup is incredibly easy and straightforward. You simply brown the sausage and simmer the flavorful broth. Then, you drop in the ravioli for just a few minutes. Even if you are new to cooking, you can do this. It is a fail-proof meal that looks and tastes impressive. You do not need any fancy tools or skills.
Your kitchen will smell amazing as the garlic and onions cook. The process is quick and keeps you moving toward dinner. You can easily adjust the thickness by adding more or less cream. It is a flexible recipe that works with your schedule. This one-pot method keeps your evening stress-free and simple.
What You Need
Most of these items are likely already in your pantry or fridge. Using refrigerated pasta saves a lot of time.
- 1 lb ground Italian sausage
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 20 oz refrigerated cheese ravioli
- 2 cups fresh baby spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and fresh cracked black pepper to taste
- Fresh basil for garnish
Step-by-Step
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground Italian sausage and diced onion; cook until the sausage is browned and the onion is translucent, breaking the meat into small crumbles.
- Stir in the minced garlic, tomato paste, and Italian seasoning; cook for 1 to 2 minutes until the tomato paste darkens and becomes fragrant.
- Pour in the crushed tomatoes and chicken broth; increase the heat and bring the liquid to a gentle boil.
- Add the refrigerated ravioli to the pot, reduce heat to medium-low, and simmer for 4 to 6 minutes or until the ravioli are tender and float to the surface.
- Stir in the chopped baby spinach and cook for 1 minute until just wilted.
- Reduce heat to low and slowly stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well-combined.
- Season with salt and black pepper to taste; serve immediately garnished with fresh basil.
Best Ways to Enjoy It
Serve this soup warm in big, deep bowls. It pairs perfectly with crusty garlic bread for dipping. You can also add a simple green side salad. This meal makes any weeknight dinner feel special and cozy. Set the table, light a candle, and enjoy a quiet moment.
The fresh basil garnish adds a bright touch of color. You can also sprinkle a little extra Parmesan on top. If you have guests, they will love the creamy richness. It is a beautiful dish that looks great on the table. Your family will enjoy every spoonful of this hearty soup.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. To reheat, place it on the stove over low heat. Add a splash of broth if the soup gets too thick. This ensures the creamy texture stays perfect every time. Avoid the microwave to keep the pasta from getting mushy.
Freezing is not recommended for this specific soup. The cream and pasta can change texture when frozen and thawed. It is best enjoyed fresh or within a few days. You can prep the vegetables ahead of time to save minutes. This makes the cooking process even faster when you are busy. Enjoy the ease of having lunch ready for tomorrow.
Tips for Best Results
- Don’t skip browning the sausage well to build deep flavor.
- Avoid overcooking the ravioli so they stay firm and tender.
- Use mild sausage if your kids prefer a gentler flavor.
- Chop your spinach into small pieces so it distributes evenly.
- Add extra Parmesan during the winter for a richer meal.
- Stir in red pepper flakes to give the broth a kick.
- Use a heavy pot to help maintain a steady simmer.
- Slowly add the cream to prevent it from curdling.
Easy Flavor Ideas
- Use gluten-free ravioli to keep the meal wheat-free.
- Try ground turkey sausage for a lighter protein option.
- Swap the spinach for kale for a heartier green.
- Add sliced mushrooms during the sauté step for more texture.
- Use spicy Italian sausage if you love a bold heat.
Common Questions
Can I make this soup ahead of time?
You can prepare the broth and sausage base in advance. However, wait to add the ravioli until you are ready to eat. This prevents the pasta from absorbing all the liquid. Your soup will stay fresh and the pasta will be perfect.
Can I use frozen ravioli instead of refrigerated?
Yes, you can definitely use frozen ravioli for this recipe. You will just need to add two extra minutes to the simmering time. Make sure they are heated through before adding the cream. It is a great pantry-friendly swap for any night.
Will my kids actually eat the spinach?
Most kids do not even notice the spinach once it wilts. It becomes soft and blends into the creamy tomato broth. Chopping it very small helps it disappear even more. It is a kid-approved way to serve more vegetables at dinner.
I hope this cozy soup brings your family together tonight. It is the perfect way to end a long winter day. Give it a try and enjoy every cheesy bite.
— Alex
Ingredients
- 1 lb ground Italian sausage
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 4 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 20 oz refrigerated cheese ravioli
- 2 cups fresh baby spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and fresh cracked black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground Italian sausage and diced onion; cook until the sausage is browned and the onion is translucent, breaking the meat into small crumbles.
- Stir in the minced garlic, tomato paste, and Italian seasoning; cook for 1 to 2 minutes until the tomato paste darkens and becomes fragrant.
- Pour in the crushed tomatoes and chicken broth; increase the heat and bring the liquid to a gentle boil.
- Add the refrigerated ravioli to the pot, reduce heat to medium-low, and simmer for 4 to 6 minutes or until the ravioli are tender and float to the surface.
- Stir in the chopped baby spinach and cook for 1 minute until just wilted.
- Reduce heat to low and slowly stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well-combined.
- Season with salt and black pepper to taste; serve immediately garnished with fresh basil.
