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Creamy Ravioli Soup

Creamy Ravioli Soup is a rich one-pot dinner made with cheese ravioli, ground turkey, spinach, tomatoes, and Parmesan.Ready in about 40 minutes.Perfect for busy weeknights and cozy family meals
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Prep Time 10 minutes
Course Soup
Cuisine American

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 1 large carrot sliced into coins
  • 1 pound ground turkey
  • Salt and freshly ground black pepper
  • 4 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes
  • 4 cups chicken broth
  • 1 20-ounce package fresh cheese ravioli
  • 6 cups fresh baby spinach
  • 2 cups half-and-half or heavy cream
  • ½ cup grated Parmesan cheese plus extra for garnish

Instructions
 

  • Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat.
  • Add the diced onion and sliced carrots. Cook for about 3 minutes until slightly softened.
  • Stir in the ground turkey and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
  • Add the minced garlic, dried basil, and oregano. Cook for 2 minutes until fragrant.
  • Pour in the crushed tomatoes and chicken broth. Bring to a gentle boil.
  • Add the cheese ravioli and cook for about 6 minutes, or until just tender. This Creamy Ravioli Soup comes together quickly once the pasta is added, so avoid overcooking.
  • Stir in the baby spinach and cook for 2 minutes until wilted.
  • Reduce the heat to low and slowly stir in the half-and-half or heavy cream.
  • Add the grated Parmesan cheese and stir until melted into the broth.
  • Taste and season with salt and freshly ground black pepper.
  • Serve hot with extra Parmesan cheese and crusty bread if desired.

Notes

  • Serve with garlic bread or a crisp green salad.
  • Use refrigerated or frozen cheese ravioli.
  • Add a pinch of red pepper flakes for gentle heat.
  • Freshly grated Parmesan provides the best flavor.