Spicy Vodka Ravioli Soup
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This Spicy Vodka Ravioli Soup combines the bold, spicy flavors of penne alla vodka and a creamy tomato soup into one hearty and satisfying meal! It’s made with lean ground chicken, feel-good veggies, fresh basil, Parmigiano Reggiano cheese and savory parcels of cheese ravioli in a luscious tomato vodka sauce broth! Easy to make in one pot, incredibly flavorful, super cozy and comforting!
About This Recipe
This Spicy Vodka Ravioli Soup combines two of my all-time favorite recipes – my Spicy Vodka Pasta and Creamy Tomato Basil Soup with Tortellini into one hearty, satisfying, and FIRECRACKER of a meal!
Lean ground chicken, chili pinto beans, carrots and cheese ravioli are the heart of the soup but the flavors of a creamy spicy vodka sauce with Calabrian chili paste are prominent and take this easy to make soup to a whole other level!
When I say simple to make, you just need to cook the ground chicken and remove it from the pot, then build that gorgeous, savory and spicy vodka soup broth with a “dump and mix method”. Then just add the cooked chicken back in and cook the ravioli in broth, and voila! Finish off your bowl with more grated Parmigiano Reggiano cheese and basil and a delicious, comforting and spicy ravioli soup awaits your spoon, eye-roll because it’s THAT GOOD, and satisfied smile and belly!
I’ve listed some tips for shortcuts you can take to get this soup on the table even faster, but with or without shortcuts, this epic spicy vodka soup with ravioli will deliver and be loved by everyone!
Table of contents
Why I Love Ravioli Soup Alla Vodka
- Incredible spicy vodka sauce flavors!
- Packed with protein and fiber.
- Hearty, satisfying and filling.
- Easy to make.
- Freezes well, great for meal prep, and leftovers taste even more delicious!
Ingredient Notes and Substitutes
- Veggies & Aromatics: Yellow onion (substitute with red or white onion or shallots), carrots, fresh garlic and fresh red chilies. I used Thai Bird’s Eye red chilies but any variety will work. You can use less or omit the chilies for a milder flavor.
- Extra Virgin Olive Oil: A good quality olive oil can be substituted if needed but I like the flavor depth EVOO adds.
- Lean Ground Chicken: I used homemade minced chicken breast but store-bought lean ground chicken is perfectly fine to use and convenient.
- Unsalted Butter: Cooking in butter makes the broth rich and velvety.
- Calabrian Chili Pepper Paste: This is a smoky, spicy and slightly tangy chili paste that’s made with Italian hot chili peppers, garlic and oil. It packs a powerful punch! It’s usually sold in glass jars and can be found at Whole Foods, Williams Sonoma and online from Amazon.
- Double Concentrated Tomato Paste: Adds a rich and bold tomato flavor to the sauce.
- Vodka: Any brand you like or have on hand will work.
- Canned Diced Tomatoes: Or use crushed tomatoes. You’re welcome to use whole peeled San Marzano tomatoes (hand crushed or pureed) as it’s commonly used in tomato vodka sauce. However, I find the flavor is too sweet for my liking so opted to use my favorite canned chopped tomatoes with olive oil and garlic.
- Canned Chili Beans: I used S&W Chili Beans which is pinto beans, chili peppers, onion, garlic in a zesty tomato sauce. It’s DELICIOUS and adds extra texture, protein, fiber, and a sweet-spicy flavor to the soup. Use any brand chili beans that you can find. Substitute with a can of pinto beans or cannellini beans and half cup of canned tomato sauce.
- Chicken Broth: I used Better Than Bouillon Roasted Chicken Base dissolved in hot water. You can use store-bought or homemade chicken broth instead if preferred.
- Spices & Seasonings: You’ll need kosher salt, black pepper, smoked paprika (hot or sweet), ground cayenne and crushed red pepper chili flakes.
- Cooking Cream: I used a cooking cream with 20% milk fat to add a creamy richness to the tomato vodka sauce broth. Substitute with table cream or light cream (or single cream – around 18% fat – if you are in the UK). If you prefer a richer sauce, use heavy cream (35% and up fat) or double cream if you are in the UK (48% fat).
- Parmigiano Reggiano Cheese (or Parmesan cheese): Freshly grated from a block because it’ll melt more uniformly. My preferred Parmigiano Reggiano cheese is aged 24 months as it has the perfect balance of complex, sharp and nutty flavors and is affordable.
- Parmigiano Reggiano Cheese Rind (optional): Adds extra deep, savory, and nutty notes to the broth as it simmers. If you have it on hand, definitely use it!
- Cheese Ravioli: Either fresh or frozen ravioli will work. If using frozen, just simmer for an extra minute or two until thawed and cooked.
- Fresh Basil: Rounds out the spicy and rich flavors in the soup at the end. Dried basil won’t give you the same freshness or flavor that using fresh basil will.
Spicy Vodka Ravioli Soup
This Spicy Vodka Ravioli Soup combines the bold, spicy flavors of penne alla vodka and a creamy tomato soup into one hearty and satisfying meal! It’s made with lean ground chicken, feel-good veggies, fresh basil, Parmigiano Reggiano cheese and savory parcels of cheese ravioli in a luscious tomato vodka sauce broth!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
Ingredients
- 1 medium / 250 grams Yellow Onion – diced
- 330 grams / 2 medium Carrots – peeled, diced
- 6 cloves / 36 grams Garlic – minced
- 1–10 pieces / 3-30 grams / fresh Red Chilies, to taste (optional, note 1*) – finely chopped
- 20 grams / 1 cup fresh Basil – thinly sliced
- ½ cup / 50 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- Parmigiano Reggiano Cheese Rind (optional, use if you have it on hand)
- 1 tablespoon / 15ml Extra Virgin Olive Oil
- 500 grams / 1.1 pounds Lean Ground Chicken (I used homemade minced chicken breast)
- 1.5 teaspoons Kosher Salt, divided (use half the amount if using iodized table salt)
- 2 tablespoons / 28 grams Unsalted Butter
- 2–4 tablespoons / 30-60 grams Hot Calabrian Chili Pepper Paste/Sauce, to taste
- 1 tablespoon / 15 grams Double Concentrated Tomato Paste
- ¼ cup / 60ml Vodka
- 2 (14-ounce) can / 800 grams canned Diced Tomatoes (or crushed tomatoes, I used chopped tomatoes with olive oil & garlic)
- 1 (15.5-ounce) can / 439 grams canned Chili Beans (I use S&W Chili Beans with pinto beans, chili peppers, onion, garlic in a zesty tomato sauce)
- 1500ml / 6.34 cups Chicken Broth (I used 2 tablespoons/36 grams Better Than Bouillon Roasted Chicken Base dissolved in 1500ml hot water)
- ¾ teaspoon Kosher Salt, to taste
- 1 teaspoon freshly cracked Black Pepper, to taste
- 1 teaspoon Smoked Paprika (hot or sweet)
- 1 teaspoon ground Cayenne, to taste
- 1 teaspoon Crushed Red Pepper Flakes, to taste
- 7 fluid ounces / 200ml Cooking Cream (20% fat)
- 500 grams / 18 ounces Cheese Ravioli (fresh or frozen
- To Serve: Reserved sliced basil, more grated Parmigiano Reggiano Cheese
Instructions
- Cook the chicken: Heat 1 tablespoon extra virgin olive oil in a in a large Dutch oven or stockpot over medium-high heat. Add the ground chicken and season with ¾ teaspoon kosher salt. Cook for 4-6 minutes, breaking up the clumps with your spatula, until just cooked. Transfer to a clean bowl and set aside.
- Sauté veggies & aromatics: In the same pot, melt the unsalted butter over medium-high heat. Once melted, add the diced onion and carrots. Sauté for 3-4 minutes until softened. Add the garlic and red chilies, sauté for another minute until fragrant.
- Add the pastes: Add the Calabrian chili paste and double concentrated tomato paste. Mix well to combine until everything is coated and shimmering in the Calabrian chili oil – 40 seconds.
- Deglaze: Pour in the vodka and deglaze the pot for 1 minute until the vodka mostly cooks off and you can’t smell the alcohol.
- Build the broth: Stir in the canned diced tomatoes, chili beans, chicken broth and all of the spices and seasonings – the remaining ¾ teaspoon kosher salt, black pepper, smoked paprika, ground cayenne, and crushed red pepper chili flakes.
- Simmer: Bring to a boil over high heat – this will take 3-5 minutes. Once boiling, add the Parmigiano Reggiano cheese rind and lower the heat to medium-low. Simmer for 10-12 minutes.
- Stir in the cream and cheese. Remove the cheese rind and discard. Stir in the cooking cream – 1 minute. Then stir in the grated Parmigiano Reggiano cheese until melted – 1 minute.
- Mix in the cooked chicken: Add the cooked ground chicken back into the pot and mix to combine.
- Stir in the basil: Stir in most of the sliced fresh basil (reserve some for garnish) until just wilted – 20-30 seconds.
- Cook the ravioli: Add the cheese ravioli and simmer for 4-5 minutes or until tender. Switch off the heat.
- Serve: Divide evenly into bowls and garnish with the reserved sliced basil and more grated Parmigiano Reggiano cheese if desired. Serve immediately.
Notes
- Fresh Red Chilies. To make this milder, leave out the fresh red chilies and use less Calabrian chili paste. Also use less or omit the crushed red pepper chili flakes and ground cayenne and use a sweet smoked paprika instead of a hot one.
- Nutritional information is approximate and will vary with ingredients substitutes and the brands you use. It does not include any extra Parmigiano Reggiano cheese for serving.
- Check out the full article for ingredient notes and substitutions, storage and reheating, tips on customizing this recipe, and more!
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 16.9g
- Sodium: 2087.4mg
- Fat: 32.6g
- Saturated Fat: 12.5g
- Unsaturated Fat: 19.7g
- Trans Fat: 0.4g
- Carbohydrates: 68.2g
- Fiber: 11.3g
- Protein: 40.1g
- Cholesterol: 71.3mg
If you love pasta with vodka sauce, try my Skillet Vodka Sauce Lasagna and Spicy Vodka Pasta with Shrimp next!
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Cook’s Tips and Variations
- Adjust spice level to taste. Adjust the amount of fresh red chilies (or omit), Calabrian chili paste, crushed red pepper flakes, and ground cayenne to suit your heat level preference.
- Use tortellini. Or any other stuffed pasta shape you love. Besides ravioli and tortellini, agnolotti, tortelloni, cappelletti, pansotti are some great options. Gnocchi would be delicious too. Or use broken up lasagna noodles to make a spicy vodka lasagna soup. Cooking time will need to be adjusted based on the type of pasta shape you use. Refer to the package for instructions but note you’ll likely need an extra minute or two more than what the package states since the broth is thicker than water.
- Use rotisserie chicken. Store-bought shredded rotisserie chicken can be used instead to save cooking time. Add it to the soup when you would add the cooked ground chicken back in to let it warm through.
- Buy pre-cut veggies. Store-bought pre-cut veggies will save you some prep time.
- Freeze the soup for longer storage. The ravioli absorbs the broth if you leave it in the fridge for a couple of days. I recommend freezing the soup for longer storage – i.e. over 3 days. Alternatively, make the soup without the ravioli and store in the fridge. Heat it up in a pot on the stove over medium-high heat. Add and cook the ravioli then just before serving.
- Use sausage or other meat. Ground Italian sausage, ground beef, lean ground turkey are great options. Or use a combination of two meats!
- Make ahead. Follow all the cooking steps up until you need to add the fresh basil and ravioli. Allow the soup to cool and transfer to a large freezer-friendly container or zipper bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a Dutch oven on the stovetop until hot. Then stir in the fresh basil and cook the ravioli in the soup. Note, you may need to add more water or broth if too much of the liquid evaporates during reheating.
Dietary Modifications
- Vegan/Dairy-free. Use a plant-based cooking cream, vegan parmesan cheese, and cheese ravioli made with plant-based cheese or mushroom or herb ravioli. Also, use a plant-based ground meat substitute such as Quorn Meatless Grounds, Impossible Meat, Beyond Beef, or OmniPork.
- Gluten-free. Use gluten-free ravioli or tortellini or other gluten-free pasta of choice.
How to Make Spicy Vodka Soup with Ravioli – Step-by-Step
Cook the ground chicken in extra virgin olive oil a large Dutch oven or stockpot (image 1). Transfer to a clean bowl and set aside. Melt the unsalted butter in the same pot and sauté the diced onion and carrots until softened (image 2). Add the garlic and red chilies (image 3) and sauté until fragrant.
Add the Calabrian chili paste and double concentrated tomato paste (image 4) and mix well to combine. Pour in the vodka (image 5) and deglaze the pot.
Stir in the canned diced tomatoes, chili beans, chicken broth and all of the spices and seasonings (image 6). Bring to a boil and add the Parmigiano Reggiano cheese rind (image 7). Lower the heat and simmer for 10-12 minutes.
Remove the cheese rind (image 8) and stir in the cooking cream. Then stir in the grated Parmigiano Reggiano cheese until fully melted (image 9). Add the cooked ground chicken back into the pot and mix to combine (image 10).
Stir in most of the sliced fresh basil (image 11) until just wilted. Add the cheese ravioli and simmer for a few minutes until tender (image 12).
What to Serve with Vodka Ravioli Soup?
I simply garnish with the reserved sliced basil and more grated Parmigiano Reggiano cheese as this soup is a filling and tasty meal on it’s own. If you’re extra hungry, you can serve it with a simple side salad or Caesar salad and some garlic bread or toasted baguette slices for dunking on the side.
Storing and Reheating Leftovers
- Storing: Once cooled, store in sealed airtight containers for up to 3-4 days in the fridge.
- Reheating: Reheat in the microwave on high for 3-5 minutes, stirring once in between, until hot throughout. You can also reheat in a pot on the stovetop. Note that the soup will have thickened and the ravioli may absorb too much of the liquid over time in the fridge. I recommend adding water or broth as needed when reheating on the stovetop until the soup is of your desired consistency.
- Freezing: Transfer to airtight freezer-friendly container(s) and once completely cool, freeze for up to 3 months. It’s best to freeze individual servings in smaller containers so that you thaw only what you need. For extra protection against freezer burn, wrap each container in a sheet of aluminum foil. Thaw overnight in the fridge and reheat either in the microwave or in a pot on the stovetop.
FAQs
Yes, you can but it will become just a spicy tomato parmesan ravioli soup! If you prefer not to cook with alcohol, deglaze the pot with chicken broth/stock instead. Alternatively, use dry white wine like a sauvignon blanc if you don’t have vodka on hand but are fine with cooking with alcohol.
Yes! It’s a chunky type of ravioli soup since it’s packed with so many veggies, beans and chicken in a spicy and creamy tomato vodka broth! You can add more water or broth and/or opt for canned crushed tomatoes instead of diced tomatoes if you prefer a more fluid consistency.
Use heavy cream (35% fat) and more grated Parmigiano Reggiano cheese for a richer flavor and creamier texture.
Yes, you can and then add it to the vodka soup once tender but it’ll defeat the purpose of this being a one pot soup! Plus, the ravioli won’t absorb some of the flavors of the broth. However, if you are planning to store the soup in the fridge for several days and don’t want the ravioli to absorb too much of the broth, it’s best to reheat the soup in a pot on the stovetop, adding more broth or water as needed, and cook the ravioli in it then.
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