Creamy One-Pot Ravioli Soup (Easy & Hearty!)
This easy ravioli soup recipe is creamy, satisfying, and packed with flavor—like a comforting hug in every spoonful. Best of all, it’s ready in under 30 minutes, making it a lifesaver for busy weeknights.
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Servings: 6
Calories: 796kcal
Ingredients
- Olive oil
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 small yellow onion (chopped)
- 1 lb. ground beef
- Season with salt and pepper
- 5 cloves garlic
- ¼ teaspoon red pepper flakes
- 4 cups chicken stock
- 1 teaspoon dried basil
- 20 oz refrigerated cheese ravioli
- 1 ½ cups heavy cream
- 4 cups spinach
- Juice of 1 lemon
- Serve with Parmesan and red pepper flakes
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the carrots, celery, and onion and saute until beginning to soften, about 3 minutes.
- Push the veggies to the side, and add the ground beef to the skillet. Saute a few minutes without stirring, then stir everything together and continue to saute another 3-4 minutes, or until beef is no longer pink. Drain off any excess grease.
- Add the garlic, red pepper flake and salt and pepper to taste. Saute 1 minute, until fragrant.
- Stir in a splash of the chicken broth, deglazing the pan. Add the remainder of the chicken broth and basil, and bring to a boil.
- Add the ravioli, stirring gently, and boil for 4 minutes.
- Lower the heat to medium low, then stir in the cream and spinach. Heat through, until spinach is wilted. Squeeze half a lemon into the soup. Taste, and add additional lemon juice if desired. Serve with Parmesan cheese and additional red pepper flakes, if desired.
Notes
- Want a thicker broth? Stir in a spoonful of tomato paste or more cream or use a thickening agent like cornstarch.
- For a richer broth, add a bit of tomato sauce or crushed tomatoes.
- For a little heat, increase the red pepper flakes or add a pinch of cayenne.
- Using frozen ravioli? Just extend the cooking time by 1-2 minutes.
- Making this ahead? Cook everything except the ravioli and cream—add them when reheating for the best texture.
- To store, let the leftover soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- To freeze, do not add the ravioli or cream before freezing. Instead, freeze the broth separately. When ready to eat, reheat the broth and add fresh ravioli and cream for the best consistency.
Equipment
Nutrition
Calories: 796kcal | Carbohydrates: 53g | Protein: 34g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 919mg | Potassium: 684mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7883IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 13mg