If you’re anything like me, you love a soup that feels like a warm hug on a chilly day but also satisfies that pasta craving just right. That’s why this Ravioli Soup Recipe is one of my all-time favorites to make. It’s hearty, cheesy, and perfectly balanced with savory Italian flavors, making it fan-freaking-tastic for lunch or dinner. Trust me, once you try it, you’ll be coming back to this recipe again and again.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze and keeping the flavors beautifully melded together.
- Cheesy Comfort: The blend of mozzarella, romano, and parmesan cheeses gives this soup a luxurious, creamy texture that feels indulgent without being too heavy.
- Quick & Easy: From start to finish, this recipe takes about 35 minutes but tastes like hours of slow-cooked magic.
- Family Favorite: My family goes crazy for this hearty soup, and it’s a fantastic way to get those picky eaters to enjoy their greens and protein.
Ingredients You’ll Need
Each ingredient in this Ravioli Soup Recipe plays a vital role in building layers of flavor— from the savory meats to the rich cheeses and tangy tomatoes. I always recommend using good quality marinara and fresh cheeses for the best results.
- Extra virgin olive oil: Adds a subtle fruity base flavor and helps brown the meat perfectly.
- Yellow onion: Diced finely for sweetness and depth; I find yellow onions work best for their balance of sharpness and sweetness.
- Ground beef: Provides hearty richness; I usually opt for 80/20 for juiciness.
- Ground Italian sausage: Adds savory spiced notes—don’t skip this for the authentic Italian touch!
- Garlic: Minced fresh for that classic aromatic punch.
- Italian seasoning: A blend that brings herbs like basil, oregano, and thyme straight to your pot.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- Ground black pepper: Freshly cracked if possible—for a nice peppery kick.
- Marinara sauce: Use your favorite jarred or homemade sauce; it’s the tomatoey heart of this soup.
- Beef broth: Adds depth with savory umami notes.
- Crushed tomatoes: Adds texture and bright, fresh tomato flavor.
- Frozen cheese ravioli: The star pasta element; I recommend keeping them frozen until adding to avoid mushiness.
- Heavy cream: Creates a velvety finish for that rich, comforting mouthfeel.
- Mozzarella cheese: Shredded for melting throughout the soup for gooey goodness.
- Romano cheese: Offers a sharp, salty profile that balances the creaminess.
- Parmesan cheese: Both in the soup and for garnish—never underestimate fresh parmesan.
- Fresh parsley: Chopped to brighten and add a pop of color right before serving.
Variations
One of my favorite things about this Ravioli Soup Recipe is how adaptable it is. You can easily swap ingredients or tweak the flavors to suit your family’s tastes or dietary needs.
- Meat-Free Version: I once made this with sautéed mushrooms and diced zucchini instead of sausage and beef, and no one noticed the difference—it was just as satisfying!
- Spicy Kick: If you like heat, add red pepper flakes or a splash of spicy marinara for a lively twist.
- Cheese Variations: Feel free to experiment with different cheeses like fontina or provolone for a new flavor profile.
- Seasonal Veggies: Toss in fresh spinach or kale at the end for an extra boost of color and nutrients.
How to Make Ravioli Soup Recipe
Step 1: Sauté the Flavors
Heat the olive oil over medium heat in a large pot until shimmering. Add the diced onion, ground beef, Italian sausage, and minced garlic. Cook while stirring and breaking up the meat with a spoon for about 8–10 minutes, until the meat is browned and no longer pink. I always drain excess grease here so the soup doesn’t get too oily—trust me, it makes a difference.
Step 2: Season and Layer the Tomato Base
Sprinkle in the Italian seasoning, kosher salt, and ground black pepper. Pour in the marinara sauce, beef broth, and crushed tomatoes, stirring everything together. Bring the pot to a simmer over medium heat. This is when the aromas really start to pull you into the kitchen.
Step 3: Cook the Ravioli Just Right
Once your soup is simmering, add the frozen cheese ravioli directly into the pot. Give it a gentle stir now and then, but be careful not to break the ravioli—they’re delicate. Cook for 4 to 6 minutes until they’re tender and floating happily on top.
Step 4: Melt in the Cheesy Goodness
Lower the heat to low and stir in the heavy cream along with the shredded mozzarella, romano, and parmesan cheeses. Keep stirring until the cheeses melt completely and the soup becomes creamy and luscious. This final step is when I always remind myself to resist the urge to rush—it’s worth the patience!
Step 5: Garnish and Serve
Finish off your soup with a generous sprinkle of chopped fresh parsley and extra parmesan cheese. It not only adds a fresh pop of flavor but makes your bowl look stunning and inviting. Grab a cozy bowl, and you’re ready to enjoy!
Pro Tips for Making Ravioli Soup Recipe
- Keep Ravioli Frozen Until Needed: Adding frozen ravioli straight into the simmering soup prevents them from becoming mushy.
- Drain Excess Fat: After browning the meats, drain off extra grease to keep your soup from feeling greasy or heavy.
- Gentle Stirring: When cooking ravioli, stir softly to avoid tearing the pasta pockets and losing that delicious cheese filling.
- Cheese Blend Balance: Using a combination of mozzarella, romano, and parmesan creates creamy texture, tang, and saltiness—don’t skimp on any one!
How to Serve Ravioli Soup Recipe
Garnishes
I always top my bowls with fresh chopped parsley for a pop of green and fresh flavor, plus a little more freshly grated parmesan for that salty, nutty finish. If you like a little heat, cracked red pepper flakes work beautifully here too.
Side Dishes
This soup is pretty hearty on its own, but I love pairing it with a crisp green salad or some crusty garlic bread for dipping. Sometimes I even serve it alongside roasted veggies to round out the meal.
Creative Ways to Present
For special occasions, I’ve ladled this soup into individual mini cocottes and topped each with a parmesan crisp for a fancy touch. You can also sprinkle some toasted pine nuts or fresh basil to elevate it visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli soup stores well in an airtight container in the fridge for up to 3 days. I make sure to cool it completely before sealing the container to keep it fresh.
Freezing
I used to hesitate freezing this soup because of the pasta, but I discovered that freezing works best if you keep the soup and ravioli separate. Freeze the soup base alone, then add freshly cooked ravioli when reheating—this keeps the pasta from getting mushy.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent sticking or burning. If the soup thickens too much, adding a splash of broth or water helps loosen it back up without diluting the flavor.
FAQs
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Can I use fresh ravioli instead of frozen in this Ravioli Soup Recipe?
Yes, you can use fresh ravioli! Just keep in mind that fresh pasta cooks faster and is more delicate, so add it towards the end of cooking and reduce the simmer time to avoid overcooking and breaking the ravioli.
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Is this Ravioli Soup Recipe suitable for picky eaters?
Absolutely! Since it’s cheesy and flavorful, many picky eaters enjoy it. If meat is a concern, you can omit the sausage and beef or swap them for milder proteins or veggies, as I’ve done with good results.
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Can I make this Ravioli Soup Recipe in a slow cooker?
You can adapt the recipe for a slow cooker by browning the meat and onions first, then adding everything except the ravioli and cheeses to the slow cooker to cook on low for 4-6 hours. Add ravioli and cheeses in the last 15-20 minutes so they don’t get overcooked.
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What other kinds of ravioli can I use?
Cheese ravioli is classic here, but you can also use spinach and cheese, mushroom, or even meat-filled ravioli. Just adjust cooking time slightly based on the packaging instructions.
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How can I make this soup dairy-free?
For a dairy-free version, swap the heavy cream with coconut milk or a creamy non-dairy alternative, and use dairy-free shredded cheeses or omit cheeses altogether. It will change the texture but still be tasty and comforting.
Final Thoughts
This Ravioli Soup Recipe holds a special place in my kitchen rotation because it’s truly a little bit of magic in a bowl. It’s cozy, filling, and has that perfect combo of flavors that make you feel cared for. I can’t recommend it enough to friends, especially on busy weeknights when you want comfort without fuss. I hope you enjoy making (and demolishing) this soup as much as I do—happy cooking!
Print
Ravioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty and flavorful Ravioli Soup combines savory ground beef and Italian sausage with rich marinara sauce, crushed tomatoes, and a blend of cheeses, all simmered together with tender cheese-filled ravioli for a comforting one-pot meal perfect for any occasion.
Ingredients
Meat and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- ½ pound ground beef
- ½ pound ground Italian sausage
- 1 tablespoon garlic, minced
Seasonings and Sauces
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth
- 1 can (28 ounces) crushed tomatoes
Pasta and Cheese
- 1 bag (25 ounces) frozen cheese ravioli
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (40 g) romano cheese, shredded
- ½ cup (50 g) parmesan cheese, shredded, plus more for garnish
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Heat the oil and cook meat and aromatics: In a large pot over medium heat, add the extra virgin olive oil. When hot, add diced onions, ground beef, Italian sausage, and minced garlic. Cook for 8-10 minutes, stirring occasionally and breaking up the meat until it loses its pink color. Drain any excess grease if necessary.
- Season the mixture: Add Italian seasoning, kosher salt, and ground black pepper to the cooked meat mixture. Stir well to evenly distribute the seasonings.
- Add liquids and bring to a simmer: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir to combine all ingredients thoroughly and bring the soup to a gentle simmer.
- Cook the ravioli: Once the soup is simmering, add the frozen cheese ravioli. Cook for 4-6 minutes, stirring gently occasionally to prevent the ravioli from sticking or breaking, until the ravioli are tender and cooked through.
- Incorporate cheeses and cream: Lower the heat to low and add the heavy cream, shredded mozzarella, romano, and parmesan cheeses. Stir continuously until all cheeses have melted completely and the soup is creamy.
- Garnish and serve: Remove the soup from heat. Garnish with chopped fresh parsley and additional parmesan cheese as desired. Serve hot and enjoy your flavorful ravioli soup!
Notes
- Ravioli Soup is a hearty, flavorful, and filling one-pot meal combining meat, pasta, and cheeses.
- Use frozen cheese ravioli for convenience and a creamy texture.
- Adjust salt and seasoning according to taste, especially if using low-sodium broth.
- For a spicier variation, add crushed red pepper flakes along with Italian seasoning.
- Be gentle when stirring the ravioli to keep them intact.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: 532 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
