This Easy Creamy Ravioli Soup is a warm bowl of happiness! It’s made with cheesy ravioli, wholesome veggies, and a creamy broth. Perfect for chilly nights or cozy days!
Whenever I make this soup, it disappears fast—my family can’t get enough! I love to serve it with crusty bread for dipping. Trust me, it’s both comfy and delicious! 😊
Key Ingredients & Substitutions
Olive Oil: I prefer using extra virgin olive oil for its rich flavor. You can substitute it with butter or any other vegetable oil if needed, but keep in mind it changes the flavor slightly.
Onion, Carrots, Celery: These veggies make a great aromatic base. You can skip one if you have a shortage, or swap them for leeks or bell peppers for a different taste.
Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian option. Some people even use water and add more spices to boost the flavor.
Ravioli: Refrigerated cheese ravioli is my go-to, but frozen or even homemade ravioli works perfectly too. You can try spinach or mushroom ravioli for a twist!
Heavy Cream: For a lighter option, you can substitute half-and-half or whole milk. Coconut milk is also a great non-dairy alternative, adding a unique flavor.
How Do You Prevent Curdling When Adding Cream?
One common hiccup when making creamy soups is curdling the cream. To avoid this, always lower the heat before adding the cream. Here’s what you should do:
- Once you add the ravioli and they are tender, reduce the heat to low.
- Slowly stir in the cream, mixing gently to combine.
- Avoid letting the soup boil after adding the cream, as high temperatures can cause it to curdle.
By taking these steps, you’ll have a beautifully creamy soup every time!
Easy Creamy Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 (9-12 oz) package refrigerated cheese ravioli
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 20 minutes to cook. In total, you’ll spend about 35 minutes making this comforting dish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the mix until the vegetables become soft and the onion is translucent, which usually takes about 5-7 minutes. This will create a lovely base for your soup!
2. Add the Garlic:
Once the veggies are soft, stir in the minced garlic and cook for an additional 1 minute, just until fragrant. Be careful not to burn it!
3. Create the Soup Base:
Next, pour in the chicken broth and add the diced tomatoes with their juice. Sprinkle in the Italian seasoning, and then add salt and pepper to taste. Give it a good stir!
4. Simmer the Soup:
Bring your soup to a boil, then reduce the heat to let it simmer for 10 minutes. This will allow all those delicious flavors to meld together nicely.
5. Cook the Ravioli:
Now, carefully add the ravioli to the pot. Cooking time will usually be about 3-5 minutes, or until the ravioli float to the surface and are tender. Watch them closely!
6. Add the Cream:
Lower the heat and stir in the heavy cream, mixing well to combine. Remember, you shouldn’t boil the soup after this step to prevent the cream from curdling.
7. Add Spinach and Cheese:
Next, fold in the chopped spinach and the grated Parmesan cheese. Keep stirring until the spinach wilts and the cheese melts into the soup, making it extra creamy!
8. Final Seasoning:
Before serving, taste your soup and adjust the seasoning with any extra salt and pepper as needed.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra Parmesan and maybe some fresh herbs if you like. This soup pairs wonderfully with crusty bread for dipping!
Enjoy your heartwarming bowl of Easy Creamy Ravioli Soup! Happy cooking! 😊
FAQ for Easy Creamy Ravioli Soup
Can I Use Frozen Ravioli Instead of Refrigerated?
Absolutely! Frozen ravioli works well too. Just add a few extra minutes to the cooking time until they’re cooked through and floating in the soup.
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply use vegetable broth in place of chicken broth and skip any meat products. All the veggies and ravioli will still provide a hearty and delicious soup!
Can I Store Leftover Soup?
Yes, you can store leftovers! Keep it in an airtight container in the fridge for up to 3 days. Just note that the ravioli may absorb some liquid when stored, so you might need to add a splash of broth when reheating.
What Can I Substitute for Heavy Cream?
If you want to lighten up the soup, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free option, coconut milk is a tasty alternative that adds a unique flavor!
