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–+ servings
Creamy Ravioli Soup

Creamy Ravioli Soup: A Cozy Comfort in Every Bite

This Creamy Ravioli Soup is a delightful comfort dish combining savory turkey sausage and rich four-cheese ravioli, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Turkey Sausage Swap with chicken sausage for a lighter option.
  • 12 ounces Four-Cheese Ravioli Can substitute with tortellini.
  • 1 tablespoon Olive Oil Substitute with butter or cooking spray.
  • 1 cup Chopped Onion Yellow or white onions work well.
  • 2 cloves Minced Garlic Fresh garlic is recommended for better flavor.
  • 1 cup Tomato Sauce Crushed tomatoes can be used as an alternative.
  • 1 teaspoon Dried Basil 1 tablespoon of fresh basil can replace each teaspoon.
  • 1 teaspoon Italian Seasoning Adjust to taste.
  • 4 cups Water Broth can enhance the flavor.
  • 1 tablespoon Knorr® Granulated Chicken Bouillon Homemade stock is an excellent substitute.
  • 1 cup Diced Zucchini Can swap with spinach or other quick-cooking vegetables.
  • 1 cup Heavy Cream Half-and-half or non-dairy cream can be used.
  • 1 cup Chopped Curly Kale Spinach or Swiss chard can also work.
  • 2 tablespoons Soften Butter Used to thicken the soup.
  • 2 tablespoons All-Purpose Flour Cornstarch mixed with water is a gluten-free alternative.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Creamy Ravioli Soup
  1. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of Italian turkey sausage and cook for about 4 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Carefully remove any excess grease from the pot to ensure a lighter broth.
  2. Next, stir in 1 chopped onion into the pot with the browned sausage. Sauté for 4 minutes until the onion becomes translucent and softened. Then, add 2 cloves of minced garlic, stirring for an additional 30 seconds until fragrant and golden.
  3. Pour in 1 cup of tomato sauce, along with 1 teaspoon of Italian seasoning and 1 teaspoon of dried basil. Stir for about 2 minutes over medium heat, allowing the flavors to meld.
  4. Add 4 cups of water and 1 tablespoon of Knorr® Granulated Chicken Bouillon to the pot, stirring to dissolve the bouillon. Toss in 1 cup of diced zucchini and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
  5. Gently stir in 12 ounces of four-cheese ravioli. Cook for an additional 5 minutes, or until the ravioli are tender and cooked through.
  6. Mix together 2 tablespoons of softened butter and 2 tablespoons of all-purpose flour in a small bowl until smooth. Gradually stir this into the soup. Cook for another 2 minutes, ensuring everything is well combined.
  7. Stir in 1 cup of heavy cream and 1 cup of chopped curly kale. Cook just until heated through, about 1 minute, ensuring the soup doesn’t boil.
  8. Ladle your creamy ravioli soup into bowls and serve hot, optionally garnished with freshly grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For optimal flavor and texture, add heavy cream just before serving. The soup reheats beautifully; consider making a double batch for easy lunches or dinners throughout the week.

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