A thick and creamy soup full of cheesy ravioli. Creamy ravioli soup is quick, easy, and a recipe your whole family is guaranteed to love.
I created this recipe by accident. Actually, by force. Or more like desperation. Ok let me explain.
I decided that I really wanted to make a creamy tortellini soup. Because what could be bad about the words creamy and tortellini and soup all together in one recipe? So I went to the local kosher grocery store to pick up the ingredients. But this is where the issue started—with the kosher grocery store.
You see, I live in Dallas, Texas, where there aren’t a lot of other Jews who keep kosher. Don’t get me wrong, Dallas has an amazing and vibrant and ever-growing Jewish community. But it’s no New York or LA when it comes to Jewish life. There aren’t kosher restaurants and butchers and bakeries on every corner. There are 6 restaurants (only 3 of which I actually like), 3 butchers, and 1 bakery. If I want to go out to dinner, I’m deciding between Israeli, Indian, and pizza. This is sad news for a foodie like me. But I guess it’s good news for… my time spent deciding? Look, I’m trying to find a silver lining here. Work with me. I love Dallas and the Jewish community for many reasons, but obviously the kosher restaurant scene is not one of them.
Anyways, back to the grocery store. I walked into one of the two grocery stores that carry kosher products, deciding how many boxes of tortellini I should buy, because creamy tortellini soup sounds so delicious that it’ll take at least 3 batches before I get tired of eating it for every meal. I get to the kosher frozen aisle, open the freezer door, reach to grab 14 boxes of tortellini, and see that THEY ARE OUT OF TORTELLINI. WHAT? How could this happen? I’m shocked. Didn’t the grocery store know about my big creamy dreamy tortellini soup plans? Major sad emoji.
I happened to be there at the exact time when someone was restocking the kosher aisle (which does make it seem like I spend a lot of time in the kosher aisle, and I’m not necessarily denying that). So of course I asked him if he had the tortellini in his stack of things to restock. He didn’t. And since he also stocks the kosher products at the other kosher grocery store in Dallas, he knew that they were sold out too. So there was zero way I could get tortellini. And it’s not like I could just roll my eyes at the inconvenience and drive to another grocery store. Dallas was out of tortellini.
So at this very sad juncture in life, I could just choose another recipe to make instead. I have a list of a billion recipes I want to try. But I had my heart set on a thick and creamy and cheesy tortellini soup. Major, major sat emoji.
You know when you and your friend decide to meet for lunch at one of your favorite restaurants, and you look forward to *insert favorite dish at favorite restaurant* all week. But then your friend asks if it’s okay if you go to another restaurant that’s closer to this last minute appointment she just scheduled. And you get a little bummed. It’s not that the other restaurant isn’t good (it may even be another one of your favorites), it’s just not what you had been looking forward to and anxiously awaiting all week. That’s how I felt about tortellini soup. (And clearly I have restaurants on my mind right now with all these restaurant examples. Maybe I should go for Israeli, Indian, or pizza tomorrow.)
So as I stood there slumped over and sulking in the frozen aisle, I had a desperation-inspired idea. I’ll use ravioli instead of tortellini. I quickly looked up ravioli soup recipes on my phone for a little inspiration, but didn’t find much. Like hardly anything. Is there something wrong with ravioli soup? Maybe the ravioli pillows all pop open while the soup is simmering, or maybe it’s too weird to bite into a big ravioli while you are slurping your soup. There must be some reason why ravioli soup recipes are non-existent, right?
Well I can now happily debunk this myth that ravioli soup isn’t a thing, because after making creamy ravioli soup I know that it is most definitely a thing. And dare I say, I think it’s even better than tortellini soup. There’s so much more cheesy goodness packed into a ravioli than a tortellini. Sorry tortellini, there’s no competition. Add big, pillowy ravioli to a thick and creamy soup and you have yourself a bowl of pure bliss. But don’t take my word for it. Try it! I bet you have most of the ingredients in your kitchen already!
Now as I’m sitting here with a bowl of creamy ravioli soup, I’m almost glad I live in Dallas, Texas and am forced to be creative when there aren’t the ingredients I want. Almost.
- 3 tablespoons butter
- ½ onion, diced
- 3 carrots, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup flour
- 6 cups vegetable broth
- 1 package frozen ravioli
- ¼ - ½ bag frozen spinach
- 1 cup milk (not skim)
- Melt butter in a large soup pot over medium heat. Add onion, carrots, salt, and pepper. Cook for 5-6 minutes, or until vegetables are tender. Clear a hole in the center of the pan and add garlic. Cook until fragrant, about 30 seconds.
- Whisk in the flour until combined. The mixture should be crumbly. Slowly add the vegetable broth in small batches while continuing to whisk vigorously, ensuring that no clumps of flour form.
- Bring the soup to a boil. When boiling, add frozen ravioli and spinach. Lower heat to a simmer and continue to cook for 10-12 minutes, or until the ravioli is tender.
- Add the milk and bring to a low boil for 5 minutes, until the soup is smooth and thickened. Add additional salt and pepper to taste. Enjoy!