Creamy Ravioli Soup is a cozy bowl full of tender cheese-filled ravioli swimming in a rich, creamy broth. It’s the perfect mix of soft pasta, smooth creaminess, and a blend of herbs that make each spoonful warm and comforting. This soup feels like a hug on a chilly day, with just the right amount of heartiness to keep you full and happy.
I love making this soup when I want something quick but still special. The ravioli cooks right in the broth, soaking up all those flavors without any extra fuss. I usually use store-bought ravioli, which cuts down on prep time but still tastes homemade. Plus, adding a sprinkle of fresh parsley or a little Parmesan cheese on top makes it feel even more fresh and tasty.
This soup is one of my go-to meals to share with family or friends because it’s so easy to make and always a crowd-pleaser. I like serving it with some crusty bread on the side to dip into the creamy broth. Whenever I make it, I’m reminded of simple dinners that bring people together, wrapped in warmth and good flavors.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star! Fresh or frozen cheese ravioli works well. If you want a twist, try spinach or mushroom-filled ravioli. For a gluten-free option, look for gluten-free ravioli in stores.
Mushrooms: Cremini or white button mushrooms add a nice earthy flavor. If you’re not a fan, try zucchini or diced bell peppers for a different texture and taste.
Cream: Heavy cream makes the soup rich and smooth. You can swap in half-and-half or a plant-based cream to lighten it up, but the soup won’t be as thick.
Broth: Chicken or vegetable broth forms the base. Use low-sodium versions so you can control salt levels better. Homemade broth adds great depth if you have it on hand.
Herbs & Spices: Fresh basil is lovely for garnish and flavor, but dried Italian seasoning or oregano also works well. Crushed red pepper flakes add a gentle kick—adjust to your heat preference.
How Do I Keep the Soup Creamy Without Curds or Breaking?
The key is adding the cream carefully and cooking gently from here on out. Here’s how to avoid curdling:
- Turn the heat to low before adding the cream.
- Stir the cream in slowly and mix well.
- Warm the soup gently—avoid boiling after you add cream as high heat can cause it to break.
- Be patient and keep stirring occasionally to prevent the cream from sticking or clumping.
This gentle warming keeps your soup silky and smooth, making each spoonful perfect.
Equipment You’ll Need
- Large soup pot – big enough to cook the ravioli and hold all the broth without spilling.
- Wooden spoon or silicone spatula – perfect for stirring gently without scratching your pot.
- Measuring cups and spoons – for accurate broth, cream, and seasoning amounts.
- Knife and cutting board – essential for chopping onions, garlic, mushrooms, and herbs.
- Ladle – makes serving hot soup easy and neat.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat-filled ravioli to add extra protein and richness.
- Add fresh spinach or kale near the end for a boost of color and nutrients.
- Stir in cooked Italian sausage or shredded chicken for a heartier soup.
- Use a blend of Parmesan and Asiago cheese for a sharper, nuttier flavor.
Creamy Ravioli Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (cremini or white button)
- 4 cups chicken or vegetable broth
- 1 (25-ounce) package refrigerated or frozen cheese ravioli
- 1 cup heavy cream
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon dried Italian seasoning or 1 teaspoon fresh chopped basil, plus more for garnish
- Salt and freshly ground black pepper, to taste
- ⅓ cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, thinly sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 15 minutes to cook. In just about 25 minutes, you’ll have a warm and creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 4-5 minutes until soft and translucent. Stir in the minced garlic and sliced mushrooms, cooking another 5-6 minutes until the mushrooms are tender and slightly browned.
2. Cook the Ravioli in Broth:
Pour the chicken or vegetable broth into the pot and bring it to a gentle boil. Add the cheese ravioli right into the boiling broth, cooking according to package directions—usually about 4-5 minutes—until the ravioli are tender and cooked through.
3. Make It Creamy and Season:
Lower the heat to low. Stir in the heavy cream, crushed red pepper flakes if you like a bit of heat, Italian seasoning or fresh basil, and Parmesan cheese. Mix gently to combine, warming through without boiling to keep the cream smooth. Taste and add salt and pepper as needed.
4. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle extra grated Parmesan cheese and thinly sliced fresh basil leaves on top. For an extra touch, serve with crusty bread to dip into the creamy broth.
Can I Use Frozen Ravioli in This Soup?
Yes! Just make sure to add frozen ravioli straight into the boiling broth and cook a few minutes longer if needed, usually about 6-7 minutes, until fully heated and tender.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter version, but the soup will be less rich and creamy. Adding a little cornstarch slurry can help thicken it if needed.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent the cream from curdling, stirring occasionally to keep it smooth.
Can I Add Other Vegetables or Proteins?
Definitely! Spinach, kale, or cooked sausage make great additions. Add greens near the end of cooking, and cooked sausage when you stir in the cream for a hearty boost.
