Creamy Ravioli Soup is my go-to recipe when I need a hearty, restaurant-quality meal without spending hours in the kitchen. This Italian-inspired dish combines tender four-cheese ravioli with savory Italian sausage and ground beef in a rich tomato cream broth that tastes like it’s been simmering all day. The best part? It comes together quickly, making it perfect for busy weeknights when you’re craving real comfort food.
I first made this soup on a chilly evening when I had leftover ravioli in the fridge and needed something more exciting than plain pasta. The combination of crushed tomatoes, beef broth, and heavy cream created this incredibly satisfying base that turned simple store-bought ravioli into something special. Now it’s one of my family’s most-requested dinners. The way the cheese-filled pasta soaks up that creamy tomato broth, paired with Italian sausage and fresh basil, makes every spoonful feel like a warm hug. This creamy ravioli soup recipe delivers all the cozy flavors of Italian cooking with minimal effort and maximum flavor.
Table of Contents
What You’ll Need for This Hearty Ravioli Soup
Before you start cooking, gather these simple ingredients that come together to create the most satisfying bowl of soup. I always use full-fat Italian sausage and lean ground beef for the best flavor balance, but you can adjust based on your preferences.
- 8 ounces Italian sausage
- 8 ounces lean ground beef
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef broth (I prefer low-sodium so I can control the salt level)
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- 20 ounces refrigerated four-cheese ravioli (fresh works better than frozen)
- 1 cup heavy cream
- Fresh basil, a handful chopped (don’t skip this – it makes a huge difference)
- Freshly grated parmesan cheese for topping
- Additional chopped fresh basil for garnish
Pro tip: I always keep an extra package of ravioli in my fridge because this soup has become such a regular in our dinner rotation. The four-cheese variety adds incredible richness, but any filled ravioli works beautifully. You’ll need a large 12-inch skillet or a Dutch oven for this recipe to accommodate all the ingredients comfortably.
How to Make the Best Creamy Ravioli Soup
I recommend reading through all the steps before you begin so you can prep everything and make the cooking process smooth and stress-free.
Step 1: Heat a large 12-inch skillet or Dutch oven over medium heat and add the Italian sausage and lean ground beef. Cook for about 5 minutes, breaking the meat into small crumbles with a wooden spoon until it’s fully browned with no pink remaining. Drain off the excess fat thoroughly (this prevents your soup from being greasy) and set the cooked meat aside on a plate.
Step 2: In the same skillet, add the olive oil and toss in the chopped onion. Saute for about 4 minutes until the onion becomes soft and translucent – you’ll see it turn from opaque white to slightly golden. Add the minced garlic and cook for just 1 minute more until you can smell that beautiful garlic aroma. Return the cooked sausage and beef to the skillet and stir everything together.
Step 3: Pour in the entire can of crushed tomatoes and all 6 cups of beef broth. Add the dried oregano, salt, and pepper. Increase the heat to high and bring the mixture to a vigorous boil. Once it’s boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 5 minutes. This simmering time allows all the flavors to blend together beautifully.
Step 4: While your soup base is simmering, cook the refrigerated four-cheese ravioli according to the package directions (typically 7 to 9 minutes), but stop cooking 1 minute early. This is crucial for perfect creamy ravioli soup because the pasta will continue cooking in the hot broth. Drain the ravioli in a colander and set aside.
Step 5: Add the cooked ravioli directly into your soup mixture. Pour in the heavy cream and add the fresh chopped basil. Gently stir to combine, being careful not to break the delicate ravioli. Cook for an additional 1 to 2 minutes just to warm everything through and let the cream blend into the broth. Taste and adjust the salt and pepper as needed.
Step 6: Ladle generous portions of the soup into bowls and top each serving with freshly grated parmesan cheese and a sprinkle of chopped fresh basil for garnish. Serve immediately while it’s piping hot for the best taste and texture.
Common mistake to avoid: Don’t let the soup boil after adding the cream, as this can cause it to curdle and separate. Keep the heat low and gentle once the cream goes in.
Perfect Pairings for Your Ravioli Soup
This creamy ravioli soup is incredibly satisfying on its own, but the right sides can turn it into a complete Italian feast.
Crusty garlic bread: The crispy, buttery exterior and soft interior are perfect for soaking up every last drop of that creamy tomato broth. The garlic complements the Italian sausage and oregano beautifully.
Light side salad with lemon vinaigrette: A fresh arugula or mixed greens salad with a bright, tangy dressing cuts through the richness of the soup and adds a refreshing contrast. This is one of the best sides for creamy ravioli soup when you want balance.
Warm focaccia: This Italian flatbread has the perfect texture for dunking, and its olive oil richness pairs wonderfully with the soup’s Italian flavors. I love serving this during colder months.
Roasted vegetables: Simple roasted zucchini, bell peppers, or green beans add color, nutrition, and a slightly charred flavor that complements the soup’s creamy base.
More Comforting Soup Recipes You’ll Love
This creamy ravioli soup pairs beautifully with other Italian-inspired comfort dishes. For another creamy pasta soup experience, try the rich Italian Lasagna Soup which features similar tomato and cheese flavors in a different format. The hearty Crock Pot Creamy Chicken Parmesan Soup offers another Italian twist with tender chicken and parmesan cheese in a velvety broth.
If you enjoy the meat and pasta combination in this ravioli soup, the Macaroni Cheeseburger Soup delivers similar comfort with ground beef and pasta in a creamy base. For a lighter option that still features pasta, the Chicken Pastina Soup provides warmth and satisfaction with tiny pasta and tender chicken in every spoonful.
Storing Your Leftover Soup the Right Way
Store any leftover creamy ravioli soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers even more delicious. Just note that the ravioli will absorb some of the liquid as it sits, so your soup will thicken considerably.
To reheat, warm the soup gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking. Add a splash of beef broth or water to thin it out if needed, since the pasta absorbs liquid during storage. Avoid using high heat as this can cause the cream to separate.
Pro tip: If you want to freeze this soup, I recommend freezing only the broth and meat mixture before adding the ravioli and cream. Cook fresh ravioli and stir in the cream when you’re ready to serve. The ravioli tends to become mushy when frozen and reheated, so this method ensures better texture.
Your Creamy Ravioli Soup Questions Answered
Can I use frozen ravioli instead of refrigerated?
Yes, frozen ravioli works well in this soup recipe. Just add an extra minute or two to the cooking time, and remember to still undercook it slightly before adding to the soup. The texture will be nearly identical.
How can I make this soup lighter without sacrificing too much creaminess?
Substitute the heavy cream with half-and-half or even whole milk for fewer calories. The soup won’t be quite as rich and velvety, but it will still be delicious and comforting. You can also reduce the meat by half and add extra vegetables like spinach or mushrooms.
Can I make creamy ravioli soup vegetarian?
Absolutely! Skip the Italian sausage and ground beef, use vegetable broth instead of beef broth, and add hearty vegetables like mushrooms, zucchini, or lentils for substance. The soup will still be incredibly flavorful with all that garlic, oregano, and fresh basil.
Why is my soup too thin or too thick?
If your soup is too thin, let it simmer uncovered for a few extra minutes to reduce and thicken. If it’s too thick, simply add more beef broth or water until you reach your desired consistency. The ravioli absorbs liquid over time, so don’t worry if it thickens as it sits.
Ready to Cozy Up with This Amazing Soup?
This creamy ravioli soup proves that restaurant-quality comfort food doesn’t have to be complicated or time-consuming. With simple ingredients and straightforward steps, you’ll have a bowl of pure Italian-inspired happiness that your whole family will love. The combination of tender cheese-filled pasta, savory meat, and that dreamy cream-enriched tomato broth is absolutely irresistible. Try this recipe tonight and discover your new favorite weeknight dinner!
Creamy Ravioli Soup: Italian Comfort in a Bowl
A hearty and comforting soup featuring Italian sausage, ground beef, four-cheese ravioli, and a rich tomato cream broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Ingredients
- 8 ounces Italian sausage
- 8 ounces lean ground beef
- 2 tablespoons 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 for topping
- Additional chopped fresh basil for garnish
Instructions
- In a large 12-inch skillet or Dutch oven over medium heat, cook Italian sausage and ground beef for 5 minutes, breaking into small pieces until fully cooked. Drain excess fat and set aside.
- Add olive oil to the same skillet and saute chopped onion for 4 minutes until soft. Add garlic and cook 1 minute until fragrant. Return cooked meat to skillet and stir.
- Pour in crushed tomatoes and beef broth. Add oregano, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 5 minutes.
- Meanwhile, cook four-cheese ravioli according to package directions (typically 7 to 9 minutes) but reduce cooking time by 1 minute. Drain in a colander.
- Add cooked ravioli to soup. Pour in heavy cream and add fresh basil. Gently stir and cook 1 to 2 minutes to warm through. Adjust seasoning.
- Ladle into bowls and top with parmesan cheese and fresh basil. Serve immediately.
Notes
- Use fresh basil for best flavor. Substitute with 1 teaspoon dried basil if needed.
- For lighter version, use half-and-half or whole milk instead of heavy cream.
- Vegetarian option: Omit meat, use vegetable broth, and add mushrooms or lentils.
- Don’t overcook ravioli – stop 1 minute early to prevent mushiness.
- Use a 12-inch skillet or Dutch oven to accommodate all ingredients.
- Store leftovers in airtight container for up to 3 days. Freeze broth mixture only, add fresh ravioli when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
