Creamy Ravioli Soup Recipe

When it comes to comfort food, few dishes can match the heartwarming of a creamy soup. Creamy Ravioli Soup perfectly marries the convenience of store-bought ravioli with a rich, velvety broth that envelops each bite in warmth and flavor. This soup is not only satisfying but also incredibly easy to make, making it an ideal choice for busy weeknights or cozy weekends.

Imagine spooning up creamy broth, tender ravioli, and fresh vegetables, all in one bowl. The combination of flavors and textures creates a delightful experience that can transport you to your favorite Italian restaurant. Plus, this soup is versatile—you can easily customize it with your choice of ravioli filling, vegetables, or even proteins to suit your taste.

Step-by-Step Instructions

1 Preparing the Ingredients

1. Gather your ingredients: Before you start cooking, ensure that all ingredients are measured and prepped. Dice the onion, mince the garlic, and if using fresh spinach or kale, wash and chop it.
2. Choose your ravioli: If using frozen ravioli, you can cook them directly in the soup without thawing. For refrigerated ravioli, you can either cook them right away or store them in the fridge until needed.

2 Cooking the Soup

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the broth and water: Pour in the chicken or vegetable broth and water, stirring to combine. Bring the mixture to a simmer.
3. Incorporate the tomatoes and seasonings: Add the diced tomatoes (with juices), Italian seasoning, salt, and pepper. Allow the soup to simmer for about 5-10 minutes to let the flavors meld.
4. Add the ravioli: Gently add the ravioli to the pot. If using refrigerated ravioli, cook according to the package instructions (typically about 4-6 minutes). For frozen ravioli, they may take a bit longer (around 6-8 minutes) to cook through. Stir occasionally to prevent sticking.

3 Finishing Touches

1. Stir in the greens: Once the ravioli are cooked, add the fresh spinach or kale to the pot. Cook for an additional 2-3 minutes until the greens are wilted and tender.
2. Make it creamy: Reduce the heat to low and stir in the heavy cream or half-and-half. Allow the soup to heat through for a couple of minutes but do not bring it to a boil to avoid curdling the cream.
3. Taste and adjust: Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Tips for Success

• Don’t overcook the ravioli: Overcooked ravioli can become mushy, so keep an eye on the cooking time and test a piece for doneness.
• Customize the vegetables: Feel free to add other vegetables like carrots, bell peppers, or zucchini for more flavor and nutrition.
• Use quality broth: A good-quality broth makes a significant difference in the flavor of your soup. If you have time, consider making your own broth ahead of time.

Variations and Substitutions

1 Additions

• Protein: Add shredded rotisserie chicken, cooked sausage, or ground beef for a heartier soup. Just toss in the protein with the broth and water, allowing it to heat through before adding the ravioli.
• Herbs: Fresh basil or parsley can be added at the end for a burst of freshness.

2 Substitutions

• Cream alternatives: For a lighter soup, use evaporated milk or a dairy-free cream substitute. Coconut milk works well but will impart a subtle coconut flavor.
• Vegetable broth: If you’re vegetarian, stick with vegetable broth and ensure that your ravioli filling is also meat-free.

Serving Suggestions

Creamy Ravioli Soup is best served hot and can be accompanied by:

• Crusty bread: A side of garlic bread, baguette, or breadsticks pairs wonderfully for dipping.
• Salad: A fresh garden salad or Caesar salad provides a nice contrast to the creamy soup.
• Parmesan cheese: A sprinkle of freshly grated Parmesan cheese on top of each bowl enhances flavor and presentation.

Storing and Freezing

1 Storing

• In the refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so you might need to add a splash of broth or water when reheating.

2 Freezing

• Freezing: This soup freezes well, but it’s best to freeze it before adding the cream. Allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove, then stir in the cream just before serving.

FAQs

Can I use frozen vegetables?

• Yes, frozen vegetables can be a great time-saver. Add them along with the ravioli so they can cook through in the broth.

What kind of ravioli should I use?

• You can use any type of ravioli you like, whether it’s cheese, spinach, or meat-filled. Just be sure to adjust the cooking time as needed based on the type.

Can I make this soup in advance?

• Yes, you can make the soup ahead of time, but it’s best to add the cream just before serving to keep it fresh and creamy.

Conclusion

Creamy Ravioli Soup is a delightful dish that combines ease, comfort, and flavor all in one bowl. With its creamy texture, tender ravioli, and fresh vegetables, it’s sure to become a favorite in your household. Whether enjoyed on a chilly evening or served at a gathering, this soup is a crowd-pleaser that brings warmth and satisfaction.

So gather your ingredients, follow the simple steps, and treat yourself to a bowl of this delicious soup. You’ll find that it’s not just a meal but an experience that warms the soul and satisfies the palate. Enjoy!

Yield: 6

Creamy Ravioli Soup Recipe

Print

When it comes to comfort food, few dishes can match the heartwarming of a creamy soup. Creamy Ravioli Soup perfectly marries the convenience of store-bought ravioli with a rich, velvety broth that envelops each bite in warmth and flavor. This soup is not only satisfying but also incredibly easy to make, making it an ideal choice for busy weeknights or cozy weekends.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken or vegetable broth
• 1 (9-ounce) package refrigerated cheese ravioli
• 1 cup heavy cream
• 1 cup baby spinach (optional)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions

1. Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic, carrots, and celery, and cook for an additional 3-4 minutes until the vegetables are tender.

2. Add Broth:

• Pour in the chicken or vegetable broth, and bring the mixture to a boil.

3. Cook Ravioli:

• Once boiling, add the refrigerated cheese ravioli to the pot. Cook according to package instructions (typically about 3-5 minutes) until the ravioli are tender and floating to the top.

4. Add Cream and Spinach:

• Reduce the heat to low, and stir in the heavy cream, baby spinach (if using), and Italian seasoning. Simmer for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.

5. Season:

• Season the soup with salt and pepper to taste.

6. Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese.

Notes

Variations: You can add other vegetables such as diced bell peppers or zucchini for extra nutrition.

Protein: For a heartier soup, consider adding cooked chicken or Italian sausage.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding a splash of broth or cream if needed.