Creamy Calabrian Chili Ravioli Soup (Hearty, Spicy & So Cozy)

This Creamy Calabrian Chili Ravioli Soup is rich, slightly spicy, and incredibly comforting. Tender cheese-filled ravioli simmer in a tomato and roasted beef broth with Italian sausage, ground beef, sun-dried tomatoes, and spinach for the ultimate cozy bowl.

It comes together in one pot, making it perfect for busy weeknights, chilly evenings, or when you’re craving a restaurant-style ravioli soup at home.

In this post, you’ll learn how to make this creamy Calabrian chili ravioli soup step-by-step, plus tips for adjusting the spice level, making it ahead, and storing leftovers.

Why You’ll Love This Creamy Calabrian Chili Ravioli Soup

• Rich and decadent flavor. A mix of ground beef, Italian sausage, tomato, and roasted beef flavor base creates a deep, savory broth.
• Creamy and comforting. Heavy cream and cheese-filled ravioli make this soup extra cozy.
• Customizable heat. Calabrian chilis and red pepper flakes let you dial the spice level up or down.
• One-pot meal. Protein, pasta, and veggies all cook together in a single pot.
• Great for leftovers. The flavors get even better the next day.

What Are Calabrian Chilis?

Calabrian chilis are Italian chili peppers from the Calabria region. They’re:

• Moderately spicy (hotter than jalapeños, milder than many dried chilies)
• Smoky, fruity, and slightly tangy
• Typically sold in jars packed in oil or as a paste

They add a unique, restaurant-style kick to this ravioli soup that pairs beautifully with tomato, beef, and cream. If you’re sensitive to spice, you can start with less and build up to your desired heat.

Ingredients You’ll Need

This homemade ravioli soup uses simple, easy-to-find ingredients to create a rich and layered flavor.

For the soup:

• $\frac{1}{2}$21 lb ground beef
• $\frac{1}{2}$21 lb Italian sausage
• 1 tbsp olive oil
• 1 yellow onion, diced
• 8 cloves garlic, minced
• $\frac{1}{2}$21 cup sun-dried tomatoes, chopped
• 2 tbsp tomato paste
• 2 tbsp Calabrian chilis (or more, to taste)
• 1 tsp Italian seasoning
• $\frac{1}{4}$41 tsp red pepper flakes
• $\frac{1}{2}$21 tsp garlic powder
• $\frac{1}{2}$21 tsp onion powder
• Salt and black pepper, to taste
• 4 tsp Knorr Roasted Beef Premium Flavor Base
• 4 cups water
• 1 (14 oz) can crushed tomatoes
• 1 (9–12 oz) package ravioli (cheese or beef-filled both work)
• $\frac{1}{2}$21 cup heavy cream (at room temperature)
• 2 cups fresh spinach
• $\frac{1}{2}$21 cup fresh basil, chopped

For serving (optional but highly recommended):

• Grated Parmesan cheese
• Ricotta cheese

How to Make Creamy Calabrian Chili Ravioli Soup

Follow these step-by-step instructions for the best flavor and texture.

1. Brown the meat

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through.
3. Drain excess fat if needed.
4. Transfer the cooked meat to a bowl and set aside.

2. Build the flavor base

1. In the same pot, add the diced onion. Cook for 3–4 minutes, stirring occasionally, until softened.
2. Stir in the minced garlic, chopped sun-dried tomatoes, Calabrian chilis, and tomato paste.
3. Add the Italian seasoning, red pepper flakes, garlic powder, onion powder, salt, and pepper.
4. Cook for about 5 minutes, stirring frequently, until the tomato paste deepens in color and becomes slightly caramelized. This step builds rich, tomato-forward flavor.

3. Add the broth and tomatoes

1. Stir in the Knorr Roasted Beef Premium Flavor Base and 4 cups of water, mixing until fully dissolved.
2. Pour in the crushed tomatoes and stir to combine.
3. Return the cooked beef and sausage to the pot.
4. Bring the soup to a gentle boil, then reduce the heat to a simmer.
5. Cover and simmer for about 15 minutes to let the flavors meld.

4. Cook the ravioli

1. Add the ravioli directly into the simmering soup.
2. Cook for 5–7 minutes, or according to package directions, until the ravioli are tender and floating on top.

5. Finish with cream and greens

1. Lower the heat to low.
2. Stir in the room temperature heavy cream and add the fresh spinach.
3. Simmer gently for 2–3 minutes, just until the spinach wilts and the soup is warmed through.
   • Avoid boiling after adding the cream to prevent curdling.
4. Stir in the fresh basil right before serving for a burst of freshness.

6. Serve

Ladle the creamy Calabrian chili ravioli soup into bowls. Top with:

• Freshly grated Parmesan cheese
• A dollop of ricotta cheese

Serve immediately with crusty bread or a simple side salad.

Tips for the Best Ravioli Soup

• Use room temperature cream. Cold cream can curdle if added to very hot soup; let it sit out for 15–20 minutes first.
• Adjust the spice.
  • Milder: Use 1 tbsp Calabrian chilis and skip the red pepper flakes.
  • Spicier: Add extra Calabrian chilis or a pinch more red pepper flakes.
• Don’t overcook the ravioli. They should be just tender; overcooking can make them fall apart.
• Taste and season at the end. The flavor base and sausage add salt, so adjust salt and pepper after simmering.

Ingredient Swaps and Variations

• Protein: Swap ground beef and sausage for ground turkey or chicken for a lighter soup.
• Ravioli: Use cheese, beef, or spinach ravioli. Tortellini also works.
• Greens: Substitute spinach with kale or Swiss chard (simmer a bit longer to soften).
• Extra veggies: Add carrots, celery, or mushrooms when you cook the onions for more texture and nutrition.
• Extra creamy: Stir in a bit more cream or a spoonful of ricotta directly into the pot.

How to Store and Reheat

• Fridge: Let the soup cool completely, then store in an airtight container for up to 3–4 days.
• Reheating: Warm gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid boiling so the cream stays smooth and the ravioli don’t break apart.
• Freezing: Because of the cream and ravioli, this soup is best enjoyed fresh or from the fridge. If you want to freeze it, freeze the soup without ravioli and cream, then add those fresh when reheating.

What to Serve with Creamy Calabrian Chili Ravioli Soup

This hearty beef and Italian sausage soup works as a full meal, but you can round it out with:

• Garlic bread or crusty Italian bread
• A simple green salad with balsamic dressing
• Roasted vegetables
• A light antipasto platter

Frequently Asked Questions

Can I make this ravioli soup less spicy?
Yes. Start with 1 tbsp Calabrian chilis, skip the red pepper flakes, and taste before adding more heat.

Can I make this soup ahead of time?
You can make the base (without ravioli and cream) 1–2 days ahead. Store in the fridge, then reheat, add ravioli, cook until tender, and finish with cream and spinach before serving.

What type of ravioli works best?
Cheese ravioli is classic for a creamy tomato-based ravioli soup, but beef or spinach ravioli are also delicious.

Creamy Calabrian Chili Ravioli Soup

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Creamy Calabrian Chili Ravioli Soup made with ground beef, Italian sausage, tomato, Calabrian chilis, spinach, and cheese ravioli for a rich, cozy one-pot dinner.

 

• Total Time: 50–55 minutes
• Yield: 4–6 servings

Ingredients

Scale 1x2x3x

• $\genfrac{}{}{0ex}{}{1}{2}$ lb ground beef

• $\genfrac{}{}{0ex}{}{1}{2}$ lb Italian sausage

• 1 tbsp olive oil

• 1 yellow onion, diced

• 8 cloves garlic, minced

• $\genfrac{}{}{0ex}{}{1}{2}$ cup sun-dried tomatoes, chopped

• 2 tbsp tomato paste

• 2 tbsp Calabrian chilis (more or less to taste)

• 1 tsp Italian seasoning

• $\genfrac{}{}{0ex}{}{1}{4}$ tsp red pepper flakes

• $\genfrac{}{}{0ex}{}{1}{2}$ tsp garlic powder

• $\genfrac{}{}{0ex}{}{1}{2}$ tsp onion powder

• Salt and pepper, to taste

• 4 tsp Knorr Roasted Beef Premium Flavor Base

• 4 cups water

• 1 (14 oz) can crushed tomatoes

• 1 (9–12 oz) package ravioli

• $\genfrac{}{}{0ex}{}{1}{2}$ cup heavy cream (room temperature)

• 2 cups fresh spinach

• $\genfrac{}{}{0ex}{}{1}{2}$ cup fresh basil, chopped

• Parmesan cheese, for serving

• Ricotta cheese, for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking up with a spoon. Drain excess fat if needed. Remove the meat and set aside.

2. In the same pot, add the diced onion. Cook 3–4 minutes until softened.

3. Stir in garlic, sun-dried tomatoes, Calabrian chilis, tomato paste, Italian seasoning, red pepper flakes, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes, stirring frequently, until the tomato paste darkens and becomes fragrant.

4. Stir in Knorr Roasted Beef Premium Flavor Base and 4 cups water until dissolved. Add the crushed tomatoes and return the cooked meat to the pot.

5. Bring to a boil, then reduce heat to a simmer. Cover and simmer for about 15 minutes.

6. Add the ravioli directly to the soup and simmer 5–7 minutes, until tender and floating.

7. Lower the heat. Stir in the room temperature heavy cream and spinach. Simmer gently for 2–3 minutes, without boiling, until warmed through and the spinach is wilted.

8. Stir in fresh basil just before serving.

9. Ladle into bowls and top with grated Parmesan and a dollop of ricotta, if desired.

Notes

• For a milder soup, reduce Calabrian chilis to 1 tbsp and omit the red pepper flakes.

• Use cheese, beef, or spinach ravioli; avoid overcooking so the pasta does not fall apart.

• The base can be made 1–2 days ahead; add ravioli, cream, and spinach just before serving for best texture.

• Author: Soukaina
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal