I love making this Million Dollar Ravioli Soup when I want something rich, cozy, and incredibly satisfying. It combines tender ravioli with a creamy, flavorful broth and hearty ingredients that make every spoonful feel indulgent.
Why You’ll Love This Recipe
I enjoy how this soup comes together quickly while still tasting like it simmered all day. The ravioli adds a comforting, filling element, and the creamy base makes it feel extra special. I also like how flexible it is—I can easily adjust ingredients based on what I have on hand. It’s perfect for a comforting dinner that doesn’t require much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 lb ground beef or Italian sausage 1 small onion, diced 3 cloves garlic, minced 4 cups chicken broth 1 can (14.5 oz) diced tomatoes 1 can (8 oz) tomato sauce 1 teaspoon Italian seasoning 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package (20 oz) refrigerated cheese ravioli 1/2 cup heavy cream 1/2 cup cream cheese, softened 1 cup fresh spinach, chopped 1/2 cup grated Parmesan cheese
directions
I start by heating olive oil in a large pot over medium heat. I add the ground beef or sausage and cook until browned, breaking it up as it cooks.
I stir in the diced onion and cook for a few minutes until it softens, then I add the garlic and cook for another minute until fragrant.
I pour in the chicken broth, diced tomatoes, and tomato sauce. I add Italian seasoning, paprika, salt, and pepper, then stir everything together.
I bring the soup to a gentle simmer and let it cook for about 10–15 minutes so the flavors blend.
I add the ravioli directly into the pot and cook according to the package instructions, usually about 4–5 minutes.
I lower the heat and stir in the heavy cream and softened cream cheese until everything is smooth and creamy.
I add the chopped spinach and let it wilt in the hot soup.
Finally, I stir in the grated Parmesan cheese and adjust seasoning if needed before serving.
I sometimes swap the ground beef for spicy Italian sausage to add a bit of heat. When I want a lighter version, I use half-and-half instead of heavy cream. I also like adding mushrooms or bell peppers for extra texture. If I’m looking for a vegetarian option, I skip the meat and use vegetable broth instead.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The ravioli may absorb some of the broth, so I add a splash of broth or water when reheating.
I reheat the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to keep the creamy texture smooth.
FAQs
Can I use frozen ravioli?
Yes, I often use frozen ravioli. I just add a couple of extra minutes to the cooking time.
Can I make this soup ahead of time?
Yes, but I prefer cooking the ravioli fresh when serving so it doesn’t become too soft.
What type of ravioli works best?
I like using cheese ravioli, but I can also use beef or spinach-filled ravioli.
Can I freeze this soup?
I don’t usually freeze it because the cream and ravioli texture can change, but it’s possible if needed.
How do I make the soup thicker?
I let it simmer a bit longer or add a little extra cream cheese for a thicker consistency.
Conclusion
I find this Million Dollar Ravioli Soup to be the perfect comfort meal—rich, creamy, and full of flavor. It’s easy to make, incredibly satisfying, and always a hit when I want something warm and hearty.
A rich and comforting Million Dollar Ravioli Soup made with tender cheese ravioli, savory ground meat, creamy broth, and flavorful herbs for a hearty, satisfying meal.
Ingredients
1 lb ground beef (or Italian sausage)
1 small onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (20 oz) refrigerated cheese ravioli
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Instructions
In a large pot over medium heat, cook ground beef until browned. Drain excess fat.
Add diced onion and cook until softened, about 3–4 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Pour in beef broth, diced tomatoes, and tomato sauce.
Add Italian seasoning, salt, and pepper. Stir well and bring to a simmer.
Add ravioli and cook according to package instructions (about 4–5 minutes).
Reduce heat to low and stir in heavy cream.
Add mozzarella and Parmesan cheese, stirring until melted and creamy.
Stir in spinach and cook until wilted.
Serve hot, optionally garnished with extra cheese.
Notes
Use Italian sausage for extra flavor.
Frozen ravioli can be used; adjust cooking time accordingly.
