This creamy ravioli soup recipe is a one pot meal that's ready to feed your hungry family in less than 30 minutes! It's hearty comfort food made with less than 10 simple ingredients. Most of it is probably in your pantry right now!
25ouncesarrabbiata pasta sauceor your favorite pasta sauce
4cupschicken stock
20ouncescheese raviolifrozen
6cupsbaby spinachchopped
1cupheavy cream
½cupParmesan cheesegrated - plus more for garnish
Salt and pepperto taste
Instructions
In a large stock pot cook ground beef until no longer pink.
Drain grease, if needed.
Add chicken stock and arriabiata sauce and bring to a boil.
Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender.
Stir in chopped spinach and cook for 2-3 minutes, or until spinach wilts.
Slowly stir in heavy cream.
Let soup come back up to a simmer and add the Parmesan cheese.
Taste to check seasoning and add more salt and pepper if desired.
Top each serving with a bit more Parmesan.
Video
Notes
Storage: Store this creamy ravioli soup in an airtight container in the fridge for up to three days. I've found that the leftover soup tastes even better the next day.You can freeze this soup but the texture of the broth may change a littleTips.Expert Tip: Deglaze the bottom of your pot once you add the chicken stock, by scraping all the little bits of flavor that are stuck on the bottom of the pan.
If you are cooking with extra lean ground beef, add a small drizzle of extra virgin olive oil to your pot to prevent the beef from sticking while it browns.
While you can use frozen or fresh ravioli, the frozen will hold up better.
If you prefer a thinner soup add more broth.
Cook the ravioli pasta until it is tender before adding the cream and cheese.
Use mini ravioli if you want. It will stay on the spoon easier.