Creamy Ravioli Soup

Name: Creamy Ravioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound mild Italian turkey sausage links, casings removed; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter; 1 cup yellow onion, diced (1 large onion); 1 tablespoon garlic, minced; 1-1/2 teaspoons Italian seasoning; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed dried rosemary; 1/4 teaspoon fennel seeds; 1/4 teaspoon red pepper flakes; 1 28 ounce can crushed tomatoes; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 1 cup finely grated parmesan cheese; 1 cup heavy cream; 16 ounces cheese ravioli; 1 cup spinach leaves; Salt and black pepper to taste

by Deborah Duncan on November 13, 2026 0 comments

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Our Creamy Ravioli Soup recipe is made with cheese ravioli and Italian turkey sausage in a delicious rich and creamy tomato broth. It’s pure comfort food that’s ready in under 30 minutes.

This one-pot stovetop creamy Italian ravioli soup is an easy 30-minute meal that’s brimming with flavor and makes a perfect dinner for busy weeknights.

Why You Will Love This Recipe

Easy To Make. This Italian ravioli soup is quick and easy to make, coming together in about 30 minutes. Easy soups like this are great weeknight meals, especially during the chilly winter months. We use refrigerated ravioli which cooks right in the broth in just 2-4 minutes.
Flavor. This soup has so much flavor! It’s rich and creamy – we use 1 cup cream, but you can use half and half.

Ravioli Soup Recipe Ingredients

Olive Oil AND Butter. We use both olive oil and butter to cook the onion, garlic, and sausage in.
Aromatics. We use yellow onion and 3 large cloves of garlic.
Sausage. We use mild Italian turkey or chicken sausage for this recipe. Use hot spicy Italian sausage if you like.
Spinach. We add fresh baby spinach leaves to this soup just before serving.
Seasoning. This soup is perfectly seasoned with Italian seasoning, dried crushed rosemary, fennel seeds and red pepper flakes.
Parmesan Cheese. We add finely grated parmesan cheese that melts into the broth as it simmers and gives the broth an amazing flavor.
Ravioli. We use fresh cheese ravioli (found in the refrigerated section at the grocery store), but you can use frozen if you like.
Canned Tomatoes. You’ll need 2 14.5 ounce cans of crushed tomatoes.
Tomato Paste. We use a little tomato paste for this recipe which adds a rich tomato flavor to the broth.
Broth. We use low-sodium chicken broth.
Cream. We add about 1 cup of cream to this soup which makes it deliciously creamy.

Find printable recipe with the measurements below

How To Make Italian Ravioli Soup With Sausage

Brown Sausage. Heat oil in a Dutch oven or large pot and add the sausage (be sure to remove the outer casing first). Break the links up using a wooden spoon or a spatula. Cook over medium-low heat for 5-7 minutes.
Saute Onion And Garlic. Scoot the sausage aside or transfer it to a bowl and set aside. Melt the 2 tablespoons of butter in the pot and add the diced onion and sauté over low heat for approximately 3-5 minutes or until soft and golden. Add the garlic and sauté for 2-3 minutes more.
Add Seasonings. Sprinkle the seasonings over the cooked onion, garlic and sausage.
Add Crushed Tomatoes, Tomato Paste And Chicken Broth. Stir in the crushed tomatoes, tomato paste and the chicken broth.
Simmer Soup. Bring the soup to a boil, then reduce heat to low and place lid on the pot and simmer 15-20 minutes. Stir the finely grated parmesan cheese and simmer another 5 minutes so the parmesan cheese has dissolved into the broth. Stir in the cream and ravioli and simmer 2-4 minutes. Turn the heat off. Just before you’re ready to serve the soup, stir in the spinach leaves to wilt.

Cooked Italian sausage and onion in a white pot for a Ravioli soup recipe.

Cooked sausage with onion, seasoning and crushed tomatoes in a white pot for a ravioli soup recipe.

Tips For Making The Best Ravioli Soup

Cook the onion slowly so it gets nice and soft and flavorful. Don’t let the garlic burn or it will change the flavor.
We don’t drain the fat from the sausage. It adds so much flavor to the soup. If you want a creamier soup without the glistening from the olive oil and fat, then drain the fat from the sausage and use less olive oil.
Add the chopped spinach to the soup just before you’re ready to serve it. You want it slightly wilted. If you overcook it, it will look unappealing.
To make finely grated parmesan cheese, cut the parmesan into small chunks and then add the chunks to a blender or NutriBullet and blend for 5-10 seconds or until the parmesan cheese is very finely chopped so it’s almost powder-like.

What To Serve With Italian Ravioli Soup

Serve this soup with a big leafy green salad like our Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad. We also like to serve it with our Italian Garlic Bread or a baguette or French bread to sop up the broth with.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. If properly stored, the leftover soup should last 3-4 days.

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Yield: 8 servings