Million Dollar Ravioli Soup
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This million dollar ravioli soup is a cozy bowl of cheesy ravioli, rich tomato sauce, and tender ground beef. Simple ingredients come together in one pot, making it perfect for easy weeknight dinners.
Easy Ravioli Soup
It’s like a million dollar taste in soup form. This cozy million dollar soup with ravioli is creamy, hearty, and loaded with cheesy pasta in a rich tomato broth. Using ravioli instead of plain noodles makes every bite extra delicious.
Everything comes together in one pot for an easy weeknight dinner. A splash of cream plus Parmesan and ricotta makes the broth velvety and rich, while garlic and Italian seasoning bring big, comforting flavor to the million dollar ravioli soup!
Ingredient Notes
Find the full recipe with printable directions below.
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- Olive oil: Helps brown the meat and onions and adds flavor to the base of the soup.
- Ground beef or Italian sausage: Either works. Sausage adds extra seasoning and a little heat, while ground beef keeps the flavor mild.
- Onion and garlic: The aromatics that give the broth depth and that classic Italian flavor.
- Tomato paste: Adds richness and helps thicken the tomato base.
- Crushed tomatoes: Creates a hearty, flavorful broth that clings to the ravioli.
- Chicken broth: Keeps the soup from becoming too thick and adds savory flavor.
- Cheese ravioli: The star of the dish. It adds a cheesy center and makes the million dollar soup feel extra comforting.
- Heavy cream: Makes the tomato broth velvety and smooth.
- Parmesan and ricotta: Add salty, cheesy flavor and a creamy finish.
- Italian seasoning: A simple spice blend that ties everything together.
- Salt, pepper, red pepper flakes: Just enough seasoning to brighten the soup and add a tiny hint of heat.
- Fresh basil or parsley: Optional, but adds a bright, fresh finish before serving.
How to Make Million Dollar Ravioli Soup
Start by warming a little olive oil in a large pot over medium-high heat. Add the ground beef and diced onion, breaking up the meat as it cooks. Once the beef is browned and the onions are soft, stir in the garlic, tomato paste, and seasonings.
Pour in the chicken broth and crushed tomatoes and bring the soup to a gentle simmer. Cover the pot to avoid splatter and let it cook so the flavors can blend.
In a small bowl, whisk together the remaining broth with the heavy cream. Slowly stir it into the soup, then add the frozen cheese ravioli and grated Parmesan. Let everything simmer for a few minutes until the ravioli are tender.
Right before serving, turn off the heat and stir in the ricotta. Ladle into bowls and top with more Parmesan and fresh basil or parsley.
Recipe Tips
- Add the cream slowly and keep the heat to a gentle simmer so the broth stays silky and smooth. A full boil can cause the dairy to separate.
- The ravioli are done when they float to the top and feel tender when poked with a spoon. Taste one to make sure the center is hot and the pasta isn’t chewy.
- Italian sausage works great in this soup, but I used ground beef because I knew my teens would like it better.
- Any cheese-filled ravioli will work. Mini ravioli cook faster, and dried ravioli will take a bit longer, so adjust the simmer time until they are tender.
- Serving: Crusty bread, garlic bread, or a simple green salad make a perfect meal. Million dollar soup with ravioli is also great with breadsticks for dipping.
More Soup Recipes to Try
Million Dollar Ravioli Soup
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef , or Italian sausage
- 1/2 cup onion , diced
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- red pepper flakes , just a pinch
- ground black pepper , just a pinch
- 3 Tablespoons Italian style tomato paste
- 4 cups chicken broth , divided
- 1 28 ounce can crushed tomatoes
- 1 25 ounce frozen cheese ravioli
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup ricotta cheese
- fresh basil or parsley , for serving
Instructions
- In a large stock pot over medium-high heat, add 1 Tablespoon olive oil. Add 1 pound ground beef and 1/2 cup diced onion. Cook until onions are tender and beef is cooked through. Add 3 cloves garlic and all seasonings and cook for another minute.
- Add 3 Tablespoons Italian style tomato paste and stir for another 30 seconds.
- Add 3 1/2 cups chicken broth and 28 ounce can crushed tomatoes and bring to a simmer. Cook covered (to avoid splatter) for 20 minutes.
- Combine the remaining 1/2 cup broth with the 1/2 cup heavy cream and slowly add into the soup. Add in the frozen cheese ravioli. Stir to combine then add the 1/2 cup Parmesan cheese. Simmer for 5 minutes to cook ravioli.
- Remove from heat and stir in ricotta cheese.
- Ladle into bowls and garnish with fresh herbs and more Parmesan if desired.
Notes
Nutrition
Variations
- Swap the meat: Use mild or spicy Italian sausage instead of ground beef for extra seasoning and a little heat.
- Try different ravioli: Spinach and cheese, four cheese, or mushroom ravioli all work and add their own twist.
- Add vegetables: Stir in sautéed mushrooms, onions, or carrots at the beginning for extra flavor.
- Thicker or thinner: Add a splash of broth if the soup gets too thick as it sits, or simmer a few extra minutes to reduce and thicken.
- Extra cheesy: Stir in a little more Parmesan before serving or add a small spoonful of ricotta to each bowl.
FAQs
Cheese-filled ravioli work perfectly. Frozen ravioli hold their shape well, mini ravioli cook a little faster, and dried ravioli will need a longer simmer. Just cook until tender.
Yes. Mild or spicy Italian sausage adds extra seasoning and a little heat. I used ground beef because my teens prefer it, but either works great.
This soup does not freeze well. The cream and cheese can separate, and the ravioli can get mushy. It’s best enjoyed fresh or stored in the refrigerator.
Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The broth may thicken, so add a splash of chicken broth when reheating if needed.
