Creamy Ravioli Soup is a cozy and comforting bowl filled with tender cheese-filled ravioli swimming in a rich, creamy broth. You’ll find hints of garlic, herbs, and a touch of Parmesan that bring all the flavors together into something really special and satisfying. It feels like a warm hug on a chilly day.
I love making this soup when I want an easy meal that feels a little fancy without a lot of fuss. The ravioli cooks right in the broth, soaking up all those nice flavors, and it makes the soup both hearty and smooth at the same time. I usually add a bit of fresh spinach or kale to sneak in some greens, which I think balances it perfectly.
One of my favorite ways to enjoy this soup is with a crusty piece of bread or a simple side salad. It’s the kind of meal that’s great for weeknights but tasty enough to share with friends on a relaxed weekend. Every time I make it, I feel like I’m treating myself to something warm and comforting that’s easy to love.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup. I love using fresh refrigerated ravioli for the tender texture, but frozen works great too. For a twist, try spinach or mushroom-stuffed ravioli.
Mushrooms: They add earthiness and texture. White button mushrooms are easy to find, but cremini or shiitake also bring great flavor.
Heavy Cream: This makes the soup creamy and rich. If you want a lighter version, use half-and-half or full-fat coconut milk as a dairy-free option.
Broth: Chicken broth gives a warm flavor; vegetable broth is perfect for vegetarians. Homemade broth always adds a nicer depth if you have it on hand.
Parmesan Cheese: Adds umami and creaminess when melted in. You can substitute with Pecorino Romano for a sharper taste or a vegan Parmesan for dairy-free.
How Do You Cook Ravioli Perfectly in Soup Without It Getting Mushy?
Adding ravioli directly to the boiling soup is simple but needs care to keep the pasta tender and intact.
- Make sure the broth is at a gentle boil before adding ravioli—that helps cook them evenly.
- Use fresh or frozen ravioli and watch the cooking time on the package; usually, ravioli float when done.
- Don’t stir too much after adding ravioli to avoid tearing the delicate pasta.
- Cook ravioli just until tender, then reduce the heat to low before adding cream and cheese to prevent overcooking.
With these tips, your ravioli will stay plump and soft, blending beautifully with the creamy soup broth.
Equipment You’ll Need
- Large soup pot – perfect for sautéing ingredients and simmering the soup all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and mushrooms easily.
- Ladle – helps to serve the soup neatly into bowls.
- Grater – for fresh Parmesan, which melts better and tastes brighter than pre-grated cheese.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for extra protein and heartiness.
- Stir in fresh spinach or kale near the end for a pop of color and added nutrition.
- Swap Parmesan for a mix of mozzarella and fontina cheeses for a creamier texture.
- Include sun-dried tomatoes or roasted red peppers to give the soup a tangy twist.
Creamy Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (9-12 oz) package refrigerated or frozen cheese ravioli
- 1 cup sliced mushrooms
- 1 cup heavy cream
- ½ teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese, plus extra for serving
- Fresh basil, thinly sliced (for garnish)
- Red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15 minutes to cook. In total, you’ll spend about 25 minutes making this warm, creamy soup that’s perfect for any day.
Step-by-Step Instructions:
1. Sauté Onions and Mushrooms:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 4-5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and sliced mushrooms, cooking another 3-4 minutes until the mushrooms have softened nicely.
2. Add Broth and Cook Ravioli:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Add the cheese ravioli to the boiling broth and cook following the package directions, usually about 3 to 5 minutes. When the ravioli float to the top, they’re cooked and ready.
3. Finish with Cream and Parmesan:
Turn the heat down to low. Pour in the heavy cream and sprinkle in the dried Italian seasoning. Let it simmer gently for 3 to 4 minutes so everything warms through. Then, stir in the grated Parmesan cheese until it melts and the soup becomes creamy. Taste and season with salt and freshly ground black pepper as you like.
4. Serve and Garnish:
Ladle the soup into bowls. Top each serving with fresh basil, a little extra Parmesan, and red pepper flakes if you like a touch of spice. Serve right away—this soup is fantastic with crusty bread or a simple salad on the side.
Can I Use Frozen Ravioli in This Soup?
Absolutely! Just make sure to add frozen ravioli directly to the boiling broth and follow the package cooking time. Frozen ravioli might take a minute or two longer to cook than fresh, so keep an eye on them until they float and are tender.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, swap the heavy cream with coconut milk or a plant-based cream alternative. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy.
Can I Prepare This Soup Ahead of Time?
You can prep the base (sautéed onions, mushrooms, and broth) a day ahead and refrigerate it. When ready to serve, reheat gently, add the cream, ravioli, and cheese, then cook the ravioli fresh to avoid mushiness.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Since the ravioli can soak up broth and get soft, it’s best to reheat gently on the stove and add a splash of broth or cream if the soup thickens too much.
