Creamy Ravioli Soup with sausage, spinach, tomatoes, Parmesan, and cream. Cozy, quick, and full of flavor in every spoonful.

this recipe

Funny thing—I didn’t set out to invent this recipe. I wish I could say I planned it with a neat grocery list, but no. It was one of those nights where I opened the fridge and thought, Well, what on earth am I going to do with this bag of ravioli? It was sitting there, judging me, a few days from its expiration date. And honestly, I was this close to giving up and ordering Chinese takeout.

Instead, I grabbed some sausage, tossed in carrots, garlic (probably too much garlic, but is there really such a thing?), and let it all bubble away. When I stirred in cream at the end and tasted that first spoonful… I swear I stood in the kitchen like some soup goddess who just pulled off a miracle. My husband, who usually doesn’t notice much beyond “is there meat in it?” looked up after the first bite and said, “This tastes like something from a restaurant.” High praise in his world. The kids? They slurped it down without even noticing the spinach. That’s when I knew—this wasn’t just a happy accident. This was a keeper.

Why You’ll Love This Creamy Ravioli Soup Recipe?

Here’s the thing: I know soup can sometimes feel like an appetizer, a warm-up act before the “real” dinner. But not this one. This Creamy Ravioli Soup is hearty enough to stand on its own. It’s rich and comforting, with just enough veggies to balance the creaminess and keep you from feeling guilty. The ravioli turn into these little pillows of cheesy happiness floating around in the broth. And don’t even get me started on the sausage—it adds just the right amount of savory bite.

Plus, the whole thing comes together in about half an hour. That’s not bad for a weeknight when you’re tired, hungry, and debating if popcorn counts as dinner. (It does sometimes. No judgment.)

Ingredient Notes:

Alright, let’s break down what’s in this pot and why each piece matters. Because with soup, the magic is all about the details.

• Olive oil + butter – I know, both. But trust me—olive oil keeps it light, butter makes it rich. Together? Perfect balance.

• Onion and carrots – They’re like the quiet background singers that give depth and sweetness without stealing the spotlight.

• Italian sausage (or turkey) – Go with sausage if you want bold flavor. Turkey works if you’re aiming lighter (but don’t expect the same depth).

• Garlic – Four cloves. And yes, I mean four. Garlic is basically its own food group in my kitchen.

• Herbs (basil + oregano) – Dried works here, and honestly, they give off that “slow simmered all afternoon” vibe, even though we both know you threw this together in a half-hour.

• Crushed tomatoes + tomato paste – Tomato paste is the trick—it deepens the flavor so the broth doesn’t taste thin.

• Chicken broth – The base. Don’t skimp on quality here, or the whole soup feels flat.

• Cheese ravioli – Fresh, not frozen, if you can swing it. They cook faster and don’t fall apart in the broth.

• Spinach – The thing that makes you feel slightly virtuous while eating creamy pasta soup.

• Heavy cream + Parmesan – This is where the “creamy” comes in. Without them, it’s just tomato soup with ravioli bobbing around.

How To Make Creamy Ravioli Soup?

Cooking this soup is more like building a story than following a list. Each step layers flavor and texture until suddenly you’ve got something comforting and, dare I say, impressive.

Step 1: Build the base. Heat olive oil and butter until the kitchen smells like you’re about to make something good. Add onions and carrots. Let them soften—don’t rush. They’re the foundation.

Step 2: Brown the meat. Toss in the sausage. Break it up, let it brown, maybe sneak a taste (I always do). If it’s too greasy, drain a little off, but leave enough for flavor.

Step 3: Garlic + herbs. Stir them in for just 30 seconds. That’s all it takes for your kitchen to smell like an Italian grandma just moved in.

Step 4: The broth. Add tomatoes, tomato paste, broth. Stir. Watch it transform into a rich, red base. Bring it to a boil, then drop the heat down to a simmer. This is when it starts looking like real soup.

Step 5: Ravioli. Drop them in gently. Don’t stir too aggressively—they’re delicate. They’ll float when they’re ready. It feels like a little magic trick every time.

Step 6: Greens. Toss in spinach at the end. It wilts down in seconds and suddenly your soup looks like it belongs on the cover of a magazine.

Step 7: Creamy finish. Slowly pour in the cream and stir in Parmesan. Let it melt into the broth. Taste. Adjust. Maybe add a little more salt or pepper, maybe not. That’s the fun part—it’s yours now.

Storage Options:

So here’s the truth: this soup is best fresh. Like, eat-it-straight-from-the-pot fresh. But leftovers aren’t terrible. In the fridge, it’ll last about three days, though the ravioli keep soaking up broth and turn it into more of a pasta dish. Honestly? I don’t mind—it’s like soup one night, creamy pasta the next. Win-win. Freezer though? Don’t bother. Ravioli gets weird and mushy after thawing, and nobody wants that.

Variations and Substitutions:

The best part about Creamy Ravioli Soup is how easy it is to play with. Don’t feel boxed in.

• No sausage? Use ground turkey or chicken. It’ll be lighter but still tasty.

• Got tortellini instead of ravioli? Throw them in. Same idea, different shape.

• Want extra veggies? Mushrooms, zucchini, bell peppers—they all work.

• Spinach not your thing? Swap in kale or skip the greens altogether. No one’s judging.

• Feeling fancy? Add a splash of white wine with the tomatoes. Changes everything.

• Love spice? A pinch of red pepper flakes does wonders.

What to Serve with Creamy Ravioli Soup?

This soup can easily be dinner all by itself, but if you want to go the extra mile, here are some ideas:

• Garlic bread – Because dipping bread into creamy soup is one of life’s great joys.

• Simple green salad – A little crunch, a little freshness, balances it all out.

• Roasted veggies – Colorful, healthy, and they make you feel like you’ve got it all together.

• A glass of red wine – Pairs beautifully and makes weeknight soup feel like a date night.

• Tiramisu – Because if you’re already leaning Italian, you may as well go all in.

Frequently Asked Questions:

Can I use frozen ravioli?
Sure, just cook it longer. Wait until they float to the top—it’s foolproof.

How can I lighten it up?
Swap the sausage for turkey and the cream for half-and-half. Will it taste exactly the same? Nope. Still good though.

What if I don’t like spinach?
Skip it or switch it up with kale. Or leave the greens out entirely. It’s your soup.

So that’s my Creamy Ravioli Soup story. It’s cozy, fast, and way fancier-looking than the effort it takes. I still laugh every time I think about how it started as a “what do I do with this ravioli before it goes bad” situation. Now it’s a family favorite that shows up on our table way more often than I care to admit. What about you—are you more of a sausage-in-your-soup person, or would you keep it light with turkey?

Keep the Flavor Coming – Try These:

Rigatoni with Sausage, Tomatoes, and Zucchini

Creamy Pasta with Asparagus and Bacon

Delicious Brown Sugar Glazed Ham Recipe

5 from 1 vote

Creamy Ravioli Soup

Prep Time 10 minutes mins

Cook Time 20 minutes mins

A comforting Creamy Ravioli Soup prepared with Italian sausage, vegetables, spinach, and cheese ravioli in a tomato and cream broth, finished with Parmesan for a hearty, flavorful meal.

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6 Servings

Ingredients

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• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion diced
• 1 large carrot sliced
• 1 pound Italian sausage or ground turkey
• 4 cloves garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 28-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 1 9-ounce package fresh cheese ravioli
• 6 cups fresh baby spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh basil optional for garnish
• Salt and freshly ground black pepper to taste

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Instructions

 

Prepare the base:

1. In a large Dutch oven, heat the olive oil and butter over medium-high heat until the butter has melted and the mixture is shimmering.

Cook vegetables:

1. Add the diced onion and sliced carrot. Sauté for 3–4 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.

Brown the sausage:

1. Add the Italian sausage (or ground turkey) to the pot. Cook for 5–7 minutes, breaking the meat apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.

Incorporate aromatics:

1. Stir in the minced garlic, dried basil, and dried oregano. Cook briefly, about 30 seconds, until fragrant.

Add tomatoes and broth:

1. Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir well to combine. Bring the mixture to a boil.

Cook the ravioli:

1. Once the liquid reaches a boil, reduce the heat to a gentle simmer. Add the ravioli carefully and cook for 5–6 minutes, or until tender and floating at the surface.

Add spinach:

1. Stir in the fresh spinach and allow it to wilt for 1–2 minutes.

Finish with cream and cheese:

1. Slowly add the heavy cream, stirring to incorporate. Add the grated Parmesan cheese and stir until melted and combined. Taste and adjust seasoning with salt and pepper as desired.

Serve:

1. Ladle the soup into bowls and garnish with additional Parmesan and fresh basil if preferred.

Notes

To make this recipe gluten-free, substitute the cheese ravioli with a certified gluten-free ravioli variety. Additionally, ensure the chicken broth and sausage are labeled gluten-free, as some brands may include additives containing gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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