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Creamy Ravioli Soup: Italian Comfort in a Bowl

Creamy ravioli soup in white bowl topped with fresh basil and parmesan cheese
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A hearty and comforting soup featuring Italian sausage, ground beef, four-cheese ravioli, and a rich tomato cream broth.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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