Description
This easy ravioli soup is a hearty, comforting family dinner that comes together in just 30 minutes. Filled with pillowy ravioli, savory veggies, and a rich tomato broth, it’s perfect for busy weeknights and picky eaters alike.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 2 teaspoons Italian seasoning
- 1 can (14.5 oz) crushed tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 18 oz fresh or frozen cheese ravioli
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese, for serving
- Fresh basil, torn (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté until veggies soften and onion is translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle Italian seasoning over the veggies and stir. Add crushed tomatoes, scraping up any browned bits. Pour in broth, then season with salt and black pepper.
- Bring soup to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 minutes.
- Stir in ravioli (no need to thaw if frozen). Simmer according to package directions, usually 8-10 minutes, until ravioli is tender but not falling apart. Adjust salt and pepper to taste.
- Stir in baby spinach and cook until wilted, about 2 minutes.
- Ladle soup into bowls. Top with grated Parmesan, torn basil, and red pepper flakes if desired. Serve hot.
Notes
For best texture, add ravioli at the end and cook just until tender. Use vegetable broth and cheese or spinach ravioli for a vegetarian version. If making ahead, cook ravioli separately and add when serving. The soup base freezes well without ravioli. Adjust veggies and seasonings to taste; this recipe is very forgiving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups (500g) per serving
- Calories: 330
- Sugar: 7
- Sodium: 900
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 4
- Protein: 14
Keywords: ravioli soup, easy soup, family dinner, weeknight meal, comfort food, Italian soup, quick soup, vegetarian option