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Ravioli Soup
5 from 6 votes

Creamy Ravioli Soup

This Creamy Ravioli Soup recipe is a restaurant-quality meal that you can make at home. It uses simple ingredients but is loaded with a ton of flavors. A very comforting soup recipe that your family will love, and you’ll make over and over again!
Prep Time 10 mins
Cook Time 27 mins
Course Soup
Cuisine American, Italian
Servings 6
Calories 425 kcal


  • 1 pound Italian turkey sausage, (chasing removed, if any)
  • 10 oz four cheese ravioli pasta, (small size, about 1’x1′ each)
  • 1 tablespoon olive oil
  • cups chopped onion
  • 1 tablespoon minced garlic
  • 1 can (15 oz) tomato sauce
  • ½ teaspoon dried basil
  • ½ teaspoon Italian seasoning
  • 6 cups water
  • to 4 tsp Knorr® Granulated Chicken Bouillon
  • cups diced zucchini, (small diced, about ¼'x ¼' each)
  • ¾ cup heavy cream
  • 4 cups chopped curly kale

(Optional) To thicken the Soup:

  • 1 tablespoon softened butter, (at room temperature at least an hour)
  • 1 tablespoon all-purpose flour


  • Heat oil in heavy large Dutch oven over medium-high heat.
  • Cook Italian turkey sausage for 4 minutes. Stirring occasionally to break up sausage.
    Tilt the pot carefully and use paper towels to absorb some of that grease.
  • Add onion and continue stirring for about 4 minutes or until softened but not browned then add garlic and stir for about 30 seconds, or until fragrant.
  • Stir in the tomato sauce, Italian seasoning, and dried basil. Be sure to scrape the brown bits that stick to the bottom of the pot. Cook for 2 minutes, stirring constantly.
  • Add water, Knorr® Granulated Chicken Bouillon, and diced zucchini.
    Give the soup a quick stir, bring to a boil then reduce the heat, simmer, uncovered for about 10 minutes or until the vegetables are tender.
    Optional: If the soup is too watery to your liking, you can thicken the soup by adding a small amount of softened butter and flour or cornstarch and water mixture at a time, stirring and checking until it reaches the desired consistency.
  • Add the ravioli pasta into the soup, cook for about 5 minutes.
  • Stir in heavy cream and shredded kale. Cook until the heavy cream is heated through for about 1 minute.


  • The kale will continue cooking for a few minutes even after you turn off the heat.
  • Please keep in mind that the soup will thicken as it sits.


Sodium: 1161mgCalcium: 71mgVitamin C: 32mgVitamin A: 608IUSugar: 6gFiber: 3gPotassium: 311mgCholesterol: 106mgCalories: 425kcalSaturated Fat: 12gFat: 26gProtein: 20gCarbohydrates: 29gIron: 12mg
Keyword Creamy Tuscan Ravioli Soup, Creamy Tuscan Soup, Tuscan Ravioli Soup
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