Creamy Ravioli Soup with Sausage and Spinach
Warm, comforting, and packed with flavor, this Ravioli Soup takes classic Italian ingredients to the next level. With tender ravioli, savory sausage, and a creamy Parmesan broth, it's a one-pot meal your whole family will rave about.
After years of perfecting weeknight dinners, I've learned that a great soup balances flavor, texture, and simplicity, and this tomato ravioli soup hits all three. Packed with cheesy ravioli, savory sausage, vibrant spinach, and a touch of cream, it feels gourmet while coming together in under 40 minutes.
Every spoonful offers comfort and freshness, and I love that it works for a simple weeknight meal, yet still feels special enough to serve when entertaining guests. If you love the rich, savory flavors in this ravioli soup, you'll also enjoy other tomato-based soups, such as spicy gazpacho and Instant Pot hamburger soup.
📌 Soup Summary
- 🍅 Flavor Profile: Creamy, savory, and tomato-rich with tender cheese ravioli, mild Italian sausage, and a hint of Parmesan.
- 🕒 Ready In: About 45 minutes - perfect for busy weeknights.
- 💰 Budget-Friendly: Uses pantry staples and just one pot.
- 👩🍳 Best For: Cozy dinners, easy entertaining, or when you want comfort without the effort.
- 💡 Pro Tip: Add the ravioli near the end and stir in the spinach right before serving to keep them perfectly tender and vibrant.
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A Bowl I Never Get Tired Of
This creamy ravioli soup has quickly become one of my go-to meals because it's quick, comforting, and always a hit, with no leftovers in sight. The ravioli stays tender, the sausage adds just the right amount of flavor, and the creamy tomato broth is rich and satisfying. It's budget-friendly, simple to make, and exactly the kind of dinner I crave on busy nights when I still want something hearty and satisfying.
Ingredients + Substitutions
- Ground Italian sausage: Adds savory, seasoned flavor. Pork, turkey, or chicken sausage can be used. For another comforting Italian sausage dish, check out my creamy sausage gnocchi soup.
- Tomatoes: Canned diced tomatoes are a convenient and consistent option in terms of flavor; you can use crushed for a less chunky option. We also add tomato paste to deepen the tomato flavor and help thicken the soup. Choose no-salt-added if you want more control over seasoning.
- Cheese ravioli: Fresh or frozen works. Cheese-filled ravioli is classic, but meat ravioli can be used for a heartier soup.
- Half-and-half: Adds creaminess without being too heavy. You can substitute with milk or heavy cream, depending on desired richness.
- Parmesan cheese: Adds salty, nutty flavor. Use freshly grated cheese for the best melting and flavor in this easy ravioli soup.
- Spinach: Adds color and freshness. Baby spinach works best; add at the end so it wilts but stays vibrant. Love spinach? You'll also enjoy my creamy spinach soup.
- Seasonings: A mix of Italian seasoning, salt, and black pepper gives the soup its classic, savory flavor. Italian seasoning blends basil, oregano, and thyme.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Vegetarian: Swap the Italian sausage for a plant-based sausage, white beans, or lentils. Use vegetable broth to keep the flavor rich and balanced. For more vegetarian options, try my Instant Pot black bean soup.
- Extra Veggies: Bulk it up with mushrooms, carrots, bell peppers, or kale. This adds nutrition and makes the soup even heartier.
- Different Ravioli Fillings: Classic cheese ravioli soup is always a favorite, but you can switch things up with meat-filled ravioli like chicken or beef for extra protein, or mushroom ravioli for a rich, earthy twist.
- Spicy Kick: Stir in red pepper flakes, hot Italian sausage, or even a splash of Calabrian chili paste for extra heat.
How to Make Ravioli Soup
This hearty ravioli soup recipe comes together quickly with just a few simple steps. Before you start, chop the onion and any extra vegetables so everything is ready to go.
Step 1: Sauté the aromatics. Heat the olive oil and butter in a large pot, then cook the onion until soft and fragrant. This creates the flavorful base for the soup.
Step 2: Brown the sausage. Add the Italian sausage and break it apart as it cooks. Once it's browned, stir in the garlic and Italian seasoning to deepen the flavor.
Step 3: Simmer the soup. Pour in the diced tomatoes, tomato paste, and broth. Let the soup simmer so the flavors can blend.
Step 4: Add Vegetables. If you're adding the zucchini or green beans, stir them in halfway through this simmering step.
Step 4: Add the ravioli. Stir in the ravioli and cook until just tender.
Step 6: Make it creamy. Whisk together the half-and-half and flour, then stir it into the pot along with Parmesan cheese and black pepper.
Step 7: Add the spinach. Once the soup has thickened slightly, remove it from the heat and add the spinach. The residual heat will wilt the spinach.
Step 8: Serve. Give the soup a taste and adjust the seasoning if needed. Serve with some fresh, warm homemade cheddar biscuits.
Lyn's Top Tips
- Don't overcook the ravioli. Fresh ravioli cooks in just a couple of minutes, and frozen ravioli only takes slightly longer. Overcooking can cause them to burst and turn mushy.
- Thicken smoothly. Whisk the flour and half-and-half together until no lumps remain before adding to the soup. This keeps the broth creamy and smooth.
- Wait to salt until the end. The sausage, Parmesan, tomatoes and broth already add salt, so season lightly at first. Taste just before serving and add more if needed.
- Store and reheat. Leftover soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens.
Soup-er Toppings & Serving Suggestions
- Serve this ravioli soup for a quick weeknight dinner, pair it with a crisp green salad and some fresh, crusty dinner rolls.
- Perfect for potlucks or holiday gatherings, the soup can be kept warm in a slow cooker and served buffet-style. Pair it with tomato ricotta toast or gooey brie grilled cheese for an extra cozy spread.
- Add toppings like freshly grated Parmesan, chopped fresh herbs, a pinch of red pepper flakes, or a drizzle of olive oil for extra flavor.
Recipe FAQs
Yes, you can prep most of it in advance. Make the broth and cook the sausage and vegetables ahead, but don't add in the ravioli or spinach until just before serving. That way, the ravioli won't get soggy.
You can, but be strategic. Freeze the soup base (without ravioli, cream, or cheese) in airtight containers. When ready to eat, thaw, reheat, and stir in fresh ravioli and dairy. This helps avoid mushy pasta or grainy textures.
Yes, you can swap in cheese tortellini, stuffed pasta, or small shapes like shells. Just adjust cooking times since smaller pasta cooks faster.
Yes, brown the meat and onions first as it's directed in the recipe, then transfer everything except the ravioli, spinach, dairy, and Parmesan to the slow cooker. Cook on low 4-5 hours, then add the ravioli, half and half, and Parmesan ~30 minutes before serving. Stir in the spinach and taste to adjust any seasonings.
Sure thing! Use the sauté mode to cook the aromatics and meat as directed. Then add everything but the ravioli, dairy, Parmesan cheese, and spinach. Pressure cook for 5 minutes, and then use quick-release. Add the ravioli, half and half, and Parmesan cheese. Cook on saute mode at a simmer until the ravioli is tender. Stir in the spinach and adjust the seasonings as needed.
Creamy Ravioli Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup diced yellow or white onion
- 1 lb ground Italian sausage pork, turkey, or chicken
- 3 garlic cloves minced or pressed
- 1 ½ teaspoon dried Italian seasoning
- 1, 14- oz can diced tomatoes undrained
- 1, 6- oz can of tomato paste
- 6 cups low-sodium vegetable or chicken broth
- 2 cups chopped zucchini or green beans optional
- 2, 10 oz. packages of fresh or frozen cheese ravioli
- ¾ cup half-and-half
- 3 tablespoons all-purpose flour
- ½ cup grated parmesan cheese plus more to garnish
- ½ teaspoon black pepper plus more to taste
- Salt to taste
- 3 cups baby spinach
- Chopped flat-leaf parsley or fresh basil to garnish
Instructions
- Heat the olive oil and butter in a Dutch oven or large pot over medium heat until the butter has melted. Add the onion and sauté for 3 minutes until the onion turns translucent.
- Add the ground Italian sausage to the pot and cook, stirring frequently to break up the meat, for 4-5 minutes until browned.
- Stir in the minced garlic and dried Italian seasoning. Cook, stirring frequently, for 1 minute or until fragrant.
- Add the diced tomatoes, tomato paste, and broth. Stir to combine, bring the soup to a simmer, and let it cook for 12 minutes. If using the zucchini or green beans, add them 5 minutes into the cooking time.
- Stir in the ravioli. Bring the soup back to a simmer and cook for 3 ½ minutes if using frozen and 2 ½ minutes if using fresh. While the ravioli cooks, whisk the half-and-half and flour together until smooth.
- Stir the half-and-half mixture, ½ cup Parmesan cheese, and ½ teaspoon black pepper into the soup until well combined. Return the soup to a simmer and cook for 2-3 more minutes until the cheese has melted and the soup is lightly thickened.
- Remove the soup from the heat and stir in the baby spinach until wilted. Season the soup to taste with salt and additional pepper if desired.
- Garnish individual bowls with grated Parmesan cheese and chopped flat-leaf parsley or fresh basil. Enjoy!
Recipe Tips
- Brown the sausage well to deepen the flavor of the broth.
- Add the ravioli near the end so it cooks through but doesn't get mushy.
- Stir in spinach just before serving so it stays bright and fresh.
- Taste the broth and adjust seasoning with extra salt, pepper, or herbs as needed.
