Creamy Ravioli Soup – One of the Best Ravioli Dinner Recipes

 Some nights call for a bowl of something rich, cozy, and unapologetically comforting—and this Creamy Ravioli Soup absolutely delivers. Imagine tender four-cheese ravioli swimming in a savory tomato broth, backed by hearty Italian sausage and ground beef, then finished with a splash of cream. One spoonful in, and suddenly dinner feels like a warm Italian hug. Dramatic? Maybe. Worth it? Always.

This dish hits that sweet spot between soup and pasta night, which is why it’s quickly becoming a favorite Italian Ravioli Soup for busy households. The sausage brings bold flavor, the beef adds depth, and the cream ties everything together into a velvety, crave-worthy bowl. Love Ravioli Soup With Sausage? This one doesn’t hold back. Pro tip: let it simmer just long enough for the flavors to mingle—rushing this would be a crime.

What makes this recipe extra lovable is its versatility. It fits right in with your go-to Ravioli Dinner Recipes, yet feels special enough for guests. Wondering What To Make With Ravioli when plain pasta feels boring? This soup is your answer. It also plays well with variations—swap in seasonal fillings for a cozy Pumpkin Ravioli Soup twist. FYI, that version is fall comfort gold.

From weeknight dinners to lazy weekends, this belongs on your list of trusted Ravioli Soup Recipes and reliable Soup Recipes With Ravioli. It’s a standout Recipe With Ravioli that proves comfort food doesn’t need to be complicated. IMO, this bowl earns its place among classic Italian Ravioli Recipes—creamy, hearty, and impossible to resist. Ready for seconds? 🍲

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Creamy Ravioli Soup – One of the Best Ravioli Dinner Recipes

Ingredients

Meat & Aromatics

• 8 oz Italian sausage
• 8 oz lean ground beef
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 4 garlic cloves, minced

Soup Base

• 1 (28-ounce) can crushed tomatoes
• 6 cups beef stock
• 1 tablespoon dried oregano
• Salt and black pepper, to taste

Pasta & Dairy

• 20 ounces refrigerated four-cheese ravioli
• 1 cup heavy cream
• A handful of fresh basil, chopped

Toppings

• Freshly grated Parmesan cheese
• Extra chopped fresh basil

Instructions

1. Brown the Meat: Heat a large skillet over medium heat. Add the Italian sausage and ground beef, breaking them apart as they cook. Sauté for about 5 minutes until fully cooked. Drain excess grease and set aside.
2. Soften the Aromatics: In the same skillet, add olive oil and cook the onion until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Return the meat to the skillet and stir to combine.
3. Build the Soup Base: Stir in crushed tomatoes and beef stock. Season with oregano, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.
4. Prepare the Ravioli: Cook the ravioli according to package directions, reducing cook time by 1 minute to keep them al dente. Drain well.
5. Finish the Soup: Add the ravioli to the soup along with the heavy cream and chopped basil. Stir gently and cook for 1–2 minutes until heated through. Adjust seasoning if needed.
6. Serve: Ladle into bowls and top with grated Parmesan and extra basil. Serve immediately.

Notes

• Fresh basil provides the best flavor; if using dried, reduce to 1 teaspoon.
• For a lighter version, substitute heavy cream with half-and-half or whole milk.
• For a vegetarian option, omit meat, use vegetable broth, and add mushrooms or lentils.
• Store leftovers in the refrigerator for up to 3 days and reheat gently.
• Adjust salt carefully, as broth and cheese already add saltiness.