Description
This Creamy Ravioli Soup is a rich and comforting dish featuring tender ravioli simmered in a flavorful creamy broth. It’s perfect for a cozy meal, combining the heartiness of pasta with a smooth, savory sauce.
Ingredients
Scale
Soup
- 1 lb cheese ravioli
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the Base: In a large pot over medium heat, melt the butter. Add the minced garlic and chopped onion and sauté until fragrant and translucent, about 3-4 minutes.
- Add Broth and Bring to Simmer: Pour in the chicken broth and bring the mixture to a steady simmer.
- Cook the Ravioli: Gently add the cheese ravioli to the simmering broth. Cook according to package instructions, typically about 4-6 minutes, until the ravioli float to the surface and are tender.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to cook gently for another 2-3 minutes, allowing the soup to thicken slightly.
- Season the Soup: Taste and adjust the seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if using, and serve hot for a comforting and creamy meal.
Notes
- Use fresh or frozen ravioli according to preference; just adjust cooking times accordingly.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- Add vegetables like spinach or mushrooms for extra nutrition and flavor.
- Grated Parmesan can be replaced with Pecorino Romano for a sharper taste.
- Ensure not to boil the cream aggressively to prevent curdling.
