Simple and Delicious Ravioli Soup in One Pot
Simple and Delicious Ravioli Soup in One Pot is just what it sounds like – a cozy, comforting soup loaded with tender ravioli, fresh spinach, and a flavorful tomato broth.…
Tip: save now, cook later.Simple and Delicious Ravioli Soup in One Pot is just what it sounds like – a cozy, comforting soup loaded with tender ravioli, fresh spinach, and a flavorful tomato broth. It’s a perfect meal when you want something warm and filling without a lot of fuss. The ravioli adds a fun twist, making it feel a little special while staying super easy to make.
I really love making this soup on busy nights because it all cooks together in one pot, so cleanup is a breeze. Plus, it’s a great way to use store-bought ravioli when you don’t have time to make pasta from scratch. I usually grab cheese-filled ravioli, but you can switch it up with meat or spinach ravioli depending on what you like. Adding fresh spinach at the end gives it a nice pop of color and a little boost of veggies without overpowering the soup.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for dipping. It’s like a warm hug in a bowl that comes together quickly but never feels rushed. If you have little ones, they usually love the ravioli pieces swimming in the tomato broth, making dinner feel fun and different. This soup has become a family favorite for me because it’s simple, delicious, and always hits the spot.
Key Ingredients & Substitutions
Ravioli: Cheese ravioli works great for richness and softness. You can swap for meat, spinach, or even vegan ravioli depending on preference or diet.
Broth & Tomatoes: Use chicken or vegetable broth for flavor depth. Crushed tomatoes add body and a mild tang; canned fire-roasted tomatoes can add a smoky touch.
Heavy Cream: Adds creaminess and smooths out the tomato’s acidity. If you want a lighter option, use half-and-half or coconut milk for a dairy-free version.
Fresh Greens: Spinach or green beans bring color and nutrients. Feel free to swap with kale, zucchini, or peas to change it up.
Italian Seasoning & Garlic: These add classic Italian flavors. Fresh herbs like basil or oregano work well too and add freshness.
How Do You Make Ravioli Cook Perfectly Without Breaking in the Soup?
Ravioli is delicate, so it needs gentle heat and careful timing.
- Add ravioli only after the soup is simmering gently, not boiling hard.
- Simmer just long enough for ravioli to float and become tender, usually 4-6 minutes.
- Use a wide pot so ravioli cooks evenly and doesn’t stick together.
- Stir gently and avoid vigorous boiling to keep ravioli whole and not mushy.
- If using frozen ravioli, add a minute or two to cooking time, but keep an eye on texture.
Equipment You’ll Need
- Large Dutch oven or heavy pot – ideal for even heat and cooking everything in one place.
- Wooden spoon – perfect for stirring without damaging your pot’s surface.
- Measuring cups and spoons – help you get the seasoning and liquids just right.
- Ladle – makes serving the soup easy and mess-free.
- Knife and cutting board – for chopping onions, garlic, and any fresh veggies.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat-filled to boost protein and make it heartier.
- Add chopped kale or zucchini instead of green beans for different greens and textures.
- Stir in cooked Italian sausage for a spicy, meaty twist.
- Top with shredded mozzarella or crumbled feta instead of Parmesan for a new cheese flavor.
Simple and Delicious Ravioli Soup in One Pot
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream or half-and-half
For the Ravioli & Extras:
- 1 (9-12 oz) package refrigerated or frozen cheese ravioli
- 1 cup chopped fresh green beans or spinach (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese, plus more for garnish
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to cook. In around 30 minutes, you’ll have a delicious, creamy ravioli soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Then add minced garlic, Italian seasoning, and crushed red pepper flakes. Stir and cook for another 30 seconds until fragrant.
2. Build the Soup:
Pour in the broth and crushed tomatoes. Stir well and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes so all the flavors mix together.
3. Add Cream and Ravioli:
Stir in the heavy cream or half-and-half, then add the ravioli and your choice of chopped green beans or spinach. Simmer gently for 4-6 minutes until ravioli are cooked through and the vegetables are tender.
4. Final Touches and Serving:
Season the soup with salt and black pepper to taste. Stir in the grated Parmesan cheese until it melts into the soup. Serve the soup hot, topping each bowl with more Parmesan and freshly chopped parsley or basil for a fresh finish.
Enjoy your warm, comforting bowl of ravioli soup made all in one pot!
Can I Use Frozen Ravioli for This Soup?
Yes, frozen ravioli works perfectly! Just add a couple of extra minutes to the cooking time and be gentle when stirring to prevent them from breaking apart.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream with coconut milk or a plant-based cream alternative, and use a dairy-free Parmesan substitute or nutritional yeast for the cheesy flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding ravioli. Refrigerate and then add fresh or frozen ravioli when reheating on the stove, cooking until tender before serving.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the ravioli intact, adding a splash of broth if it gets too thick.