Creamy Mushroom Ravioli Soup

I’ve been wanting to try adding in ravioli to a good mushroom soup base for some time now and now that I’ve finally gotten around to doing so, I am extremely happy with the results. This is a great mushroom flavored soup that is going to be a big hit for anyone looking for something hearty and filling.

Ingredients · Servings 6

¼ cup butter
2 cups yellow onion (diced)
8 ounces fresh mushrooms (washed and sliced (400-450 grams))
3 tablespoons all-purpose flour
3 cups chicken broth (or vegetable broth)
2 tablespoons soy sauce
3 teaspoons paprika
1 tablespoon dill weed (dried)
mushroom ravioli (fresh or frozen)
1½ cups whole milk
½ cup sour cream
2 tablespoons fresh sage (chopped finely)
ground black pepper (to taste)

Method · 50 min

Melt the butter in a large lidded saucepan or Dutch oven over medium heat. Add in the onions, then cook and stir until softened, about 10-15 minutes.
Add the mushrooms and sauté for 5-7 minutes, until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.
Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until it thickens.
Stir in the milk, then the ravioli. Cover and simmer on low heat for 5-7 more minutes, stirring occasionally, until the ravioli is cooked.
Stir in the sour cream and sage; stir gently until mixed throughout the soup. Add salt and pepper to taste.
Ladle into bowls and serve.

Karlynn’s Recipe Notes

Skill Level – Since this is a soup, it’s very easy to make and the ravioli is pre-made so you just add it in when the rest is ready to go.

Total Time – Start to finish, you are looking at approximately 50 minutes to complete.

Variations – Changing up the ravioli is one thing you can do to mix things up. Another would be to use lactose free ingredients or plant milks. For this recipe, I like to also mix things up by not using soy sauce (but it’s more common so I’ve included it in the recipe below). Instead, I use Bragg’s liquid aminos which is derived from soy and has become a new favorite flavor for my husband and I when it comes to rice and as a direct substitute for soy sauce. Also, it’s gluten free!

How To Make It Vegetarian / Vegan

If you want to make this vegetarian, like I did so I could share it with my neighbors, you can substitute vegetable broth instead of chicken broth.

To make it vegan, you can use vegan butter, milk and sour cream as long as you know how the brand works in soups (ie: doesn’t curdle when added to heat, etc).

What You’ll Need for Ingredients

Here are a few tips for some of the ingredients in this recipe.

Mushroom Ravioli – This comes prepackaged so just pick up a standard package. You can also sub this out for a different flavor if you like but I have only used mushroom flavor so far.

Soy Sauce or Liquid Aminos – See above in my recipe notes for more info but Mike and I prefer Bragg’s Liquid Aminos over standard soy sauce and have been using it as a substitute for years. Your tastes may vary however so I’ve included soy sauce in this recipe just for simplicity.

Fresh Mushrooms – You can also change things up by doing half white mushrooms and half cremini or another type of mushroom!

How to Make Mushroom Ravioli Soup

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

Sauté: Melt butter in a large pot and cook the onions until softened. Add mushrooms and sauté until golden, then sprinkle with flour and stir to coat.
Simmer: Add broth, soy sauce, paprika, and dill. Cover and simmer for 15 minutes until thickened. Stir in the milk and ravioli, then simmer for another 5–7 minutes until cooked.
Finish & serve: Gently stir in the sour cream and sage, season with salt and pepper to taste, then ladle into bowls and serve.