Cold nights call for something cozy, creamy, and low-effort—but still feels like you cooked. This Creamy Ravioli Soup is basically a warm blanket in a bowl: tender cheese ravioli, a tomato-y broth, and a silky finish that tastes like it simmered all day (it didn’t).
It’s weeknight-friendly, picky-eater approved, and perfect when you want comfort food without committing to a whole lasagna situation.
Why You’ll Love This
This soup is fast, filling, and super forgiving: one pot, minimal chopping, and the ravioli pulls double duty as the “pasta + cheesy center” in every bite. Plus, it reheats like a dream for leftover lunches.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- 1 (9–10 ounce) package refrigerated cheese ravioli
- 2 cups baby spinach
- 1/3 cup grated Parmesan, plus more for serving
- 1 teaspoon balsamic vinegar (optional, for balance)
- Red pepper flakes (optional, for a little heat)
How to Make It
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic, Italian seasoning, salt, and pepper. Cook for 30 seconds, just until fragrant.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor (this tiny step makes it taste way more “restaurant”).
- Pour in the crushed tomatoes and broth. Stir well, scraping up anything flavorful from the bottom of the pot. Bring to a gentle boil.
- Lower to a simmer and cook for 8–10 minutes to let the base come together. Taste and adjust salt if needed.
- Stir in the heavy cream and return the soup to a gentle simmer (not a rapid boil).
- Add the ravioli and cook according to package directions, usually 4–6 minutes, until tender. Stir carefully so you don’t tear the ravioli.
- Add the spinach and Parmesan. Stir for 1–2 minutes until the spinach wilts and the soup turns extra creamy.
- Finish with balsamic vinegar (if using) and a pinch of red pepper flakes. Ladle into bowls and top with more Parmesan.
Tips for the Best Results
- Keep it at a gentle simmer after adding cream. Boiling can make dairy separate and turn grainy.
- Cook ravioli just until tender. Overcooked ravioli can burst and make the soup starchy.
- Want thicker soup? Add an extra 2–3 tablespoons Parmesan or simmer the tomato-broth base a few extra minutes before adding cream.
- Want thinner soup? Add a splash more broth at the end, especially if it thickens while sitting.
- Use freshly grated Parmesan if possible. The pre-shredded kind doesn’t melt as smoothly.
- Taste before serving. Depending on your broth and tomatoes, you may want an extra pinch of salt or a tiny splash of vinegar for brightness.
Variations
- Sausage version: Brown 8 ounces Italian sausage first, remove excess grease, then proceed with onion and garlic.
- Veggie-packed: Add 1 cup diced carrots and/or zucchini with the onion; simmer until tender before adding ravioli.
- Spicy: Add 1/2 teaspoon red pepper flakes with the garlic, or finish bowls with chili oil.
- Protein boost: Stir in 2 cups shredded rotisserie chicken at the end to warm through.
- Tortellini swap: Use cheese tortellini instead of ravioli (same vibe, slightly easier to stir).
- Dairy-light: Use half-and-half instead of heavy cream (it’ll be a bit less rich but still creamy).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The ravioli will soak up broth as it sits, so add a splash of broth or water when reheating. Warm gently on the stovetop over medium-low heat (best for keeping it creamy) or microwave in 45-second bursts, stirring between rounds.
FAQ
Can I use frozen ravioli instead of refrigerated?
Yes. Add frozen ravioli straight to the simmering soup (no thawing needed). Just extend the cooking time by a few minutes and stir gently so they don’t stick together.
How do I keep the cream from curdling?
Two things help: keep the soup at a gentle simmer (no hard boiling) after adding cream, and add the cream once the tomato base is already hot and settled. If you’re using half-and-half, be extra careful with heat.
Can I make this soup ahead for a dinner party?
Yes, but for the best texture, make the tomato-broth base (everything up through Step 5) up to 2 days ahead. Reheat, stir in cream, then cook the ravioli fresh right before serving so it stays plump and doesn’t get too soft.
What’s the best ravioli for this soup?
Cheese ravioli is the classic choice because it keeps the soup rich and comforting. Spinach-ricotta is also great. Meat-filled ravioli works too, but the soup will taste heartier and a little less “creamy tomato.”
My soup got too thick after sitting—how do I fix it?
Totally normal. Ravioli and Parmesan thicken the soup as it rests. Add broth a little at a time while reheating until it’s the consistency you like, then taste and re-season (a pinch of salt or a tiny splash of vinegar can wake it back up).