Ravioli Soup

A warm and comforting ravioli soup that combines tender pasta with a rich, savory broth and aromatic vegetables, perfect for cozy family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 300

For the Soup

12 ounces Fresh or frozen ravioli (cheese or meat-filled) Use your favorite brand!
4 cups Vegetable or chicken broth Opt for low-sodium for better control of flavor.
1 can Crushed or diced tomatoes Fire-roasted adds extra depth of flavor.
1 medium Onion, chopped Sweet yellow onions work wonderfully for caramelization.
3 cloves Garlic, minced Fresh garlic is a must for that aromatic base.
2 cups Spinach, optional Kale is a great substitute for more texture.
1 teaspoon Italian seasoning Feel free to mix your own with dried oregano, basil, thyme, and parsley.
1 pinch Salt Adjust to taste.
1 pinch Pepper Adjust to taste.
1 teaspoon Red pepper flakes Adjust according to your spice tolerance.
2 tablespoons Olive oil Extra virgin olive oil is best for maximum flavor.
1/4 cup Parmesan cheese, grated, optional Freshly grated cheese is such a treat.

Preparation

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add 1 medium chopped onion and 3 minced garlic cloves. Sauté until softened and aromatic—about 5 minutes.
Pour in one 15-ounce can of crushed tomatoes and four cups of vegetable or chicken broth.
Sprinkle in 1 teaspoon of Italian seasoning, a pinch of salt, and pepper to taste. Bring everything to a gentle simmer.

Cooking

After about 5 minutes, drop in 12 ounces of your ravioli. Cook for 5-7 minutes or until the ravioli float to the top.
If using, stir in about 2 cups of fresh spinach and let it wilt for 1-2 minutes.
Ladle the soup into bowls and finish it off with a sprinkle of freshly grated Parmesan cheese.

Don’t rush the sautéing stage; it builds flavor! Avoid overcooking the ravioli; they’re done when they float.