Creamy Ravioli Soup is a comforting and delicious bowl full of tender cheese-filled ravioli swimming in a rich, creamy broth. It usually has hints of garlic, herbs, and maybe a touch of tomato, making every spoonful feel warm and cozy. The ravioli’s soft texture paired with the silky soup is just plain satisfying.
I love making this soup on chilly evenings when I’m craving something that feels like a hug in a bowl. It comes together pretty quickly, which is great for busy days, and honestly, it’s one of those dishes everyone seems to enjoy. Adding fresh spinach or a sprinkle of parmesan on top always makes it feel a little extra special in my kitchen.
My favorite way to serve this soup is with a crusty piece of bread for dunking. It’s the perfect combo because the bread soaks up all that creamy broth. Sometimes, I even make a big batch so I can have leftovers for the next day—it tastes just as good, if not better, when the flavors have had time to blend more.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup. Fresh or frozen works well. If you want a twist, try spinach or mushroom ravioli. For gluten-free, look for gluten-free pasta ravioli or use tortellini instead.
Heavy Cream: It makes the soup creamy and smooth. For a lighter version, use half-and-half or coconut milk. Just keep in mind it may change the taste a little.
Parmesan Cheese: Adds a salty, cheesy depth. If you don’t have Parmesan, Pecorino Romano or Asiago are nice substitutes. You can also add a sprinkle over the top for extra flavor.
Mushrooms & Onion: These add earthiness and sweetness. I like cremini mushrooms but button mushrooms work great too. If you don’t like mushrooms, you can skip or replace with zucchini slices.
How Do You Keep the Ravioli Tender Without Overcooking?
Ravioli cooks quickly, so timing is key to keep it tender and avoid it turning mushy or sticking together.
- Bring the broth to a gentle boil—not a rolling boil—to prevent ravioli from breaking.
- Add ravioli carefully, stirring gently right after adding to keep them separate.
- Watch the ravioli closely and remove from heat as soon as they float to the top and feel tender (usually 4-5 minutes).
- Stir the soup gently after adding cream and cheese to avoid breaking ravioli.
- If you want to prep ahead, cook ravioli separately and add to bowls when serving—then ladle the hot soup over.
Equipment You’ll Need
- Large pot – perfect for cooking the soup and boiling ravioli all in one place.
- Wooden spoon – great for stirring gently without breaking the ravioli.
- Measuring cups and spoons – to measure broth, cream, and seasonings accurately.
- Chef’s knife – for chopping onions, garlic, and mushrooms quickly.
- Cutting board – a safe spot to prep all your veggies.
Flavor Variations & Add-Ins
- Swap cheese ravioli for spinach or mushroom ravioli to change up the filling and add new flavors.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Stir in fresh spinach or kale right before serving for a boost of green goodness.
- Sprinkle red pepper flakes or add a pinch of smoked paprika to give the soup a mild spicy kick.
Creamy Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 (9-10 oz) package cheese ravioli (fresh or frozen)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped for garnish
- Red pepper flakes (optional, for a touch of heat)
Time Needed
This soup takes about 20-25 minutes from start to finish. It includes time to sauté the veggies, cook the ravioli, and gently simmer the creamy broth until it’s deliciously smooth and flavorful.
Step-by-Step Instructions:
1. Sauté the Veggies
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms and continue cooking for about 5 minutes, until the mushrooms are lightly browned and tender.
2. Cook the Ravioli in Broth
Pour in the chicken or vegetable broth and bring it to a gentle boil. Add the ravioli and cook according to package instructions, usually about 4-5 minutes, until they float to the top and are tender.
3. Make it Creamy and Serve
Lower the heat to medium-low. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3-4 minutes, stirring occasionally, until the soup is creamy and heated through. Season with salt, pepper, and optional red pepper flakes to your liking.
Ladle the soup into bowls and garnish with fresh chopped basil and a sprinkle of Parmesan. Serve hot with crusty bread for dipping. Enjoy your cozy, creamy ravioli soup!
Can I Use Frozen Ravioli for the Soup?
Absolutely! Just make sure to add the frozen ravioli directly to the boiling broth and cook a minute or two longer than the package suggests, until they float and are tender.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor without the dairy.
Can I Prepare This Soup Ahead of Time?
You can make the soup base in advance and refrigerate it for up to 2 days, but cook the ravioli fresh when you’re ready to serve to avoid them becoming mushy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy.
