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Creamy Ravioli Soup with Ground Turkey and Spinach Recipe

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4 from 2 reviews

Creamy Ravioli Soup is a comforting and hearty dish perfect for chilly evenings. This easy one-pot recipe combines tender cheese-filled ravioli, fresh vegetables, and ground turkey simmered in a flavorful creamy tomato broth. Ready in just 30 minutes, it’s a satisfying meal that offers a delightful balance of protein, veggies, and creamy goodness.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Base and Meat

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 large carrot, sliced into coins
  • 1 pound ground turkey (or Italian sausage)
  • Salt and fresh ground black pepper, to taste

Seasonings and Liquids

  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken broth

Main Ingredients

  • 1 package (20 ounces) fresh cheese ravioli
  • 6 cups fresh baby spinach
  • 2 cups half and half or heavy cream
  • ½ cup Parmesan cheese, grated, plus extra for garnish

Instructions

  1. Sauté the Aromatics and Vegetables: Heat olive oil and butter in a large stock pot or Dutch oven over medium heat. Add the diced onions and sliced carrots; sauté for about 3 minutes until they begin to soften.
  2. Cook the Ground Turkey: Add the ground turkey to the pot. Season with salt and freshly ground black pepper. Cook until fully browned and no longer pink, breaking it up as it cooks. Drain excess grease if necessary.
  3. Add Aromatics and Herbs: Stir in the minced garlic, dried basil, and dried oregano. Cook for an additional 2 minutes until fragrant, allowing the herbs and garlic to infuse the dish.
  4. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Stir well and bring the mixture to a boil, then reduce to a simmer.
  5. Cook the Ravioli: Add the fresh cheese ravioli to the simmering soup. Cook for about 6 minutes or until the ravioli are tender and cooked through.
  6. Add Spinach and Cream: Stir in the fresh baby spinach and cook for 2 minutes until wilted. Slowly pour in the half and half or heavy cream, stirring to combine evenly.
  7. Finish with Parmesan and Seasoning: Return the soup to a gentle simmer. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust salt and pepper as needed.
  8. Serve: Ladle the creamy ravioli soup into bowls and garnish with additional Parmesan cheese if desired. Serve hot and enjoy a cozy meal.

Notes

  • Use fresh cheese ravioli for best texture; frozen can be substituted but may require slightly longer cooking time.
  • Italian sausage can replace turkey for a richer flavor.
  • Whole milk or light cream can be used instead of half and half for different creaminess levels.
  • Adjust the seasoning at the end to suit your taste preferences.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://dishiary.com/creamy-ravioli-soup-with-ground-turkey-and-spinach-recipe/