If you’re craving a soul-warming bowl of comfort, this Creamy Ravioli Soup Recipe is exactly what you need. Imagine tender Italian turkey sausage mingling with pillowy four cheese ravioli, all swimming in a luscious tomato and cream-infused broth that’s vibrant with fresh zucchini and kale. It’s a simple yet spectacular soup that’s perfect for cozy dinners, impressively restaurant-quality but incredibly easy to make at home. Every spoonful wraps you in warmth, with layers of flavor and texture that turn a humble soup meal into something special you’ll want to serve again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making a spectacular soup. Each component in this recipe plays a crucial role, from the savory turkey sausage that adds depth, to the creamy ravioli that makes every bite rich and satisfying, and finally to the fresh veggies that brighten up the dish with color and texture.
- 1 pound Italian turkey sausage: Use lean sausage with casings removed for even cooking and perfect crumble texture.
- 10 oz four cheese ravioli pasta: Small-sized ravioli works best to blend seamlessly into the soup.
- 1 tablespoon olive oil: For sautéing the sausage and aromatics to develop flavor.
- 1½ cups chopped onion: Adds sweetness and body to the broth.
- 1 tablespoon minced garlic: Infuses the soup with warm, fragrant undertones.
- 1 can (15 oz) tomato sauce: The base of your broth, rich and tangy.
- ½ teaspoon dried basil: Brings an herbaceous kick that complements the tomato.
- ½ teaspoon Italian seasoning: A fragrant blend enhancing classic Italian flavors.
- 6 cups water: The liquid foundation of your soup.
- 3½ to 4 tsp Granulated Chicken Bouillon: Concentrated savory goodness to deepen taste.
- 1½ cups diced zucchini: Adds freshness and slight crunch with vibrant color.
- ¾ cup heavy cream: For that signature silky, creamy texture and luscious flavor.
- 4 cups chopped curly kale: A hearty green that adds nutrition and a touch of earthiness.
- Optional – 1 tablespoon softened butter: Use to thicken soup if desired.
- Optional – 1 tablespoon all-purpose flour: Combines with butter for gentle thickness without heaviness.
How to Make Creamy Ravioli Soup Recipe
Step 1: Cook the Sausage
Start by heating olive oil in a heavy large Dutch oven over medium-high heat. Add the Italian turkey sausage, breaking it up gently as it cooks for about 4 minutes. This step lets the sausage release its rich, meaty flavors which will become the heart of your soup. Once cooked, carefully pour off excess grease using paper towels—this keeps the soup from becoming greasy but preserves all the flavor.
Step 2: Sauté Aromatics
Next, toss in the chopped onion and cook for roughly 4 minutes until softened but not browned. This gradual cooking allows the onion’s natural sweetness to mellow and deepen. Immediately follow with minced garlic, stirring for about 30 seconds until fragrant—a quick but essential step that wakes up the aroma in your kitchen.
Step 3: Build the Tomato Base
Stir in the tomato sauce along with dried basil and Italian seasoning, making sure to scrape any browned bits from the pot’s bottom. These browned bits, called fond, pack intense flavor, so don’t skip this step. Cook everything for 2 minutes to marry the herbs with the rich tomato flavor.
Step 4: Add Liquids and Veggies
Pour in the water, sprinkle in the granulated chicken bouillon, and add your diced zucchini. Give the mixture a quick stir, bring it to a boil, then lower the heat to let it simmer uncovered for about 10 minutes. This simmer allows the zucchini to soften just right, infusing the broth with a mild sweetness and gorgeous green hue.
Step 5: Thicken the Soup (Optional)
If your soup looks thinner than you like, now’s the time to gently thicken it. Stir in a tablespoon of softened butter mixed with one tablespoon of flour—or use a cornstarch and water slurry—in small increments. Stir constantly and check the consistency until you reach your preferred creaminess without overpowering the delicate flavors.
Step 6: Cook the Ravioli
Gently add the four cheese ravioli straight into the pot, letting it cook for about 5 minutes. The ravioli become tender but still hold their shape, soaking up the savory broth around them, creating that luscious texture combination you’re aiming for in this bowl.
Step 7: Finish with Cream and Kale
Finally, stir in the heavy cream and the chopped curly kale. Cook for an additional minute until the cream is heated through and the kale just starts to soften. This last touch introduces a velvety richness while the kale adds vibrancy and a slight earthy bite, perfectly balancing each spoonful.
How to Serve Creamy Ravioli Soup Recipe
Garnishes
Serving this soup feels like giving someone a warm hug. Top it with freshly grated Parmesan cheese or a sprinkle of crushed red pepper flakes for a hint of heat. A few fresh basil leaves can also brighten the presentation and add a fresh herbal punch that elevates each mouthful.
Side Dishes
A crusty garlic bread or a warm, buttery baguette pairs wonderfully with this soup. The bread is perfect for dipping and soaks up every drop of the creamy broth. For something lighter, a crisp side salad with lemon vinaigrette can complement the soup’s richness beautifully.
Creative Ways to Present
For a fun twist, serve this Creamy Ravioli Soup Recipe in mini bread bowls for an edible and charming presentation. Another idea is layering the soup in clear glasses as a starter at a dinner party to showcase all those beautiful ingredients in layers.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, making it a delicious second-day meal.
Freezing
If you want to freeze this soup, it’s best to do so before adding the ravioli and kale, as they can become mushy. Store the base soup in a freezer-safe container for up to 2 months. When ready to serve, thaw and cook ravioli and kale fresh to keep their texture intact.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the cream from separating. Add a splash of water or broth if the soup has thickened too much. Avoid microwaving for long periods to preserve texture and flavor balance.
FAQs
Can I use other types of sausage in this Creamy Ravioli Soup Recipe?
Absolutely! While Italian turkey sausage keeps it lean and flavorful, you can swap in pork sausage or even chicken sausage depending on your taste preferences.
Is there a vegetarian option for this soup?
Yes! Swap the sausage with sautéed mushrooms or plant-based sausage, and use vegetable broth instead of bouillon for a delicious vegetarian variation.
Can I substitute the heavy cream with something lighter?
You can use half-and-half or even coconut milk for a different flavor profile, but keep in mind the soup will be less rich and creamy.
How long does the soup take to cook from start to finish?
This Creamy Ravioli Soup Recipe takes about 35 to 40 minutes in total, including prep and cook time, making it perfect for a weeknight meal.
Can I prepare this soup in a slow cooker?
Yes, but add the ravioli and kale toward the last 20 minutes of cooking to prevent them from overcooking and losing texture.
Final Thoughts
There is something truly special about a bowl of this Creamy Ravioli Soup Recipe that nourishes both body and soul. It’s a straightforward recipe loaded with flavor, hearty ingredients, and that creamy texture we all crave. If you’re in the mood for a comforting meal that’s easy to love and share, give this soup a try. You might just find a new favorite that turns simple ingredients into a delicious celebration in a bowl.
Print
Creamy Ravioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Description
This Creamy Ravioli Soup is a comforting and flavorful meal combining Italian turkey sausage, four cheese ravioli, fresh vegetables, and a creamy broth. Perfect for a hearty family dinner, this soup is easy to prepare with simple ingredients and offers restaurant-quality taste right at home.
Ingredients
Meat and Pasta
- 1 pound Italian turkey sausage, casing removed if any
- 10 oz four cheese ravioli pasta (small size, about 1’x1′ each)
Vegetables and Aromatics
- 1½ cups chopped onion
- 1 tablespoon minced garlic
- 1½ cups diced zucchini (small diced, about ¼’x¼’ each)
- 4 cups chopped curly kale
Liquids and Seasonings
- 1 tablespoon olive oil
- 1 can (15 oz) tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- 6 cups water
- 3½ to 4 teaspoons granulated chicken bouillon
- ¾ cup heavy cream
Optional Thickening Ingredients
- 1 tablespoon softened butter (room temperature at least an hour)
- 1 tablespoon all-purpose flour
Instructions
- Heat the oil: Heat olive oil in a heavy large Dutch oven over medium-high heat to prepare for sautéing.
- Cook the sausage: Add the Italian turkey sausage and cook for about 4 minutes, stirring occasionally to break up the sausage into small pieces.
- Drain excess grease: Carefully tilt the pot and use paper towels to blot some of the sausage grease from the pot to reduce excess fat.
- Sauté onions and garlic: Add chopped onions and cook for about 4 minutes until softened but not browned. Then add minced garlic and stir for about 30 seconds until fragrant.
- Add tomato sauce and seasonings: Stir in the tomato sauce, Italian seasoning, and dried basil. Scrape any brown bits from the bottom of the pot and cook for 2 minutes while stirring constantly to blend flavors.
- Add liquids and zucchini: Pour in 6 cups of water, granulated chicken bouillon, and the diced zucchini. Stir to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 10 minutes or until the vegetables are tender.
- Optional thickening: If the soup is too watery, slowly add softened butter and flour mixture, or use a cornstarch and water slurry. Stir after each addition until the desired thickness is reached.
- Cook ravioli: Add the four cheese ravioli to the soup and cook for about 5 minutes until tender and cooked through.
- Finish with cream and kale: Stir in heavy cream and chopped curly kale. Cook for 1 minute or until the cream is heated through and the kale has wilted.
Notes
- Remove sausage casing before cooking to ensure even browning and texture.
- Using a Dutch oven or heavy pot helps prevent burning and distributes heat evenly.
- Adjust the amount of chicken bouillon according to personal taste and salt preference.
- Kale can be substituted with spinach or Swiss chard if preferred.
- For a gluten-free version, use gluten-free ravioli and substitute the flour with a gluten-free thickener if thickening is needed.
- Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop.
