Creamy Ravioli Soup

Step 1

In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted and shimmering.

Step 2

Add the diced onions and sliced carrots. Cook, stirring occasionally, until the onions are translucent and the carrots start to soften, about 3–4 minutes.

Step 3

Add the Italian sausage (or ground turkey) to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess grease if needed.

Step 4

Stir in the minced garlic, dried basil, and oregano. Cook for about 30 seconds, until fragrant.

Step 5

Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir to combine, then bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer. Carefully add the fresh ravioli to the pot. Cook for 5–6 minutes, or until the ravioli are tender and float to the top.

Step 7

Stir in the fresh spinach and cook until just wilted, about 1–2 minutes.

Step 8

Slowly stir in the heavy cream and return to a gentle simmer. Add the grated Parmesan cheese and stir until melted and incorporated.

Step 9

Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with additional Parmesan cheese and fresh basil, if desired. Serve and enjoy!