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Creamy Ravioli Soup

Creamy Ravioli Soup: Cozy Comfort Ready in 30 Minutes

Enjoy a hearty bowl of Creamy Ravioli Soup, perfect for chilly evenings with rich flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian Sausage Can substitute with hot Italian sausage for a spicy kick.
  • 1 pound Lean Ground Beef Opt for ground turkey or chicken for a lighter option.
  • 2 tablespoons Olive Oil Feel free to substitute with any neutral oil.
  • 1 medium Onion Shallots or leeks can serve as milder alternatives.
  • 3 cloves Garlic Fresh garlic is preferred, but powder works in a pinch.
  • 1 can Crushed Tomatoes Choose low-sodium varieties to control salt levels.
  • 4 cups Beef Broth Use vegetable broth for a vegetarian version.
  • 1 teaspoon Dried Oregano Fresh oregano can brighten the flavor, just adjust the quantity accordingly.
For the Ravioli and Cream
  • 1 package Refrigerated Cheese Ravioli Any stuffed pasta can also work.
  • 1 cup Heavy Cream Use whole milk or half-and-half for a lighter alternative.
  • 1/4 cup Fresh Basil Substitute with parsley if needed.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1/2 cup Freshly Grated Parmesan Cheese Nutritional yeast can be used for a dairy-free alternative.

Equipment

  • Skillet
  • Cooking spoon
  • measuring cups
  • Ladle

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, cook the Italian sausage and ground beef together until browned, about 5 minutes. Drain any excess fat.
  2. Add olive oil to the same skillet and toss in the chopped onion. Sauté for approximately 4 minutes until softened.
  3. Add minced garlic and cook for another minute to infuse the oil with flavor.
  4. Return cooked meat to the skillet and stir in crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to boil, then reduce heat and simmer for about 5 minutes.
  5. Prepare refrigerated cheese ravioli according to package instructions for about 3-4 minutes. Drain and fold into the soup.
  6. Stir in heavy cream and fresh basil. Heat for 1-2 minutes over low heat.
  7. Ladle soup into bowls and top with grated Parmesan cheese and additional basil before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 7mgCalcium: 300mgIron: 3mg

Notes

To prevent ravioli from getting soggy, store leftovers separately. Reheat gently, adding broth if needed.

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