Hey there, soup lovers! I’m super excited to share one of my go-to recipes for those crazy weeknights when you need something comforting, delicious, and FAST: Ravioli Soup! Seriously, this stuff is liquid gold. It’s hearty, flavorful, and comes together quicker than you can say “dinner’s ready!” Trust me; your family will thank you.
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: From fridge to table in under 30 minutes? Yes, please!
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: Nothing beats a warm bowl of soup on a chilly evening, and the cheesy ravioli just adds that extra layer of cozy.
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: You probably already have most of these ingredients hanging around.
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: Even the pickiest eaters can’t resist this one. It’s like a sophisticated mac and cheese in soup form!
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: Swap out veggies, change the protein, make it spicy – the possibilities are endless!
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Prep time: 5 minutes
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Cook time: 20 minutes
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Serving Size: 4-6
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1 tablespoon olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 (28 ounce) can crushed tomatoes
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4 cups chicken or vegetable broth
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1 (9-12 ounce) package of fresh or frozen ravioli (cheese, meat, or spinach – your choice!)
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1 cup chopped spinach (optional, but adds a nice nutritional boost)
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½ teaspoon dried oregano
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¼ teaspoon red pepper flakes (optional, for a little kick)
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Salt and pepper to taste
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Grated Parmesan cheese, for garnish
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Fresh basil leaves, for garnish
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: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
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: Pour in the crushed tomatoes and chicken or vegetable broth. Stir well to combine.
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: Add the dried oregano, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer.
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: Gently add the ravioli to the simmering soup. Cook according to the package directions, usually around 5-7 minutes, or until the ravioli are tender and heated through. If you’re using frozen ravioli, they may take a few minutes longer.
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: If you’re adding spinach, stir it in during the last minute of cooking, just until it wilts.
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: Give the soup a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or red pepper flakes to suit your preference.
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: Ladle the ravioli soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves.
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: A slice of warm, crusty bread is perfect for soaking up all that delicious broth.
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: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.
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: Elevate your bread game with some garlicky goodness.
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: Because who doesn’t love a grilled cheese with their soup?
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: Stir in a spoonful of pesto for an extra burst of flavor.
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: Add cooked Italian sausage, ground beef, or shredded chicken for extra protein.
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: Get creative with your veggies! Try adding chopped carrots, celery, zucchini, or bell peppers.
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: Add a pinch of cayenne pepper or a dash of hot sauce for more heat.
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: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
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: Add a sprinkle of mozzarella or ricotta cheese along with the Parmesan for a cheesier experience.
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: Try using beef broth for a richer flavor.
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Calories: 350-450
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Protein: 20-25g
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Fat: 15-20g
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Carbohydrates: 40-50g
Note: Nutritional information will vary depending on the specific ingredients used.
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Fresh or frozen ravioli work best, but you can use dried in a pinch. Just be sure to adjust the cooking time accordingly.
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Absolutely! The flavors actually meld together even more as it sits. Store it in the refrigerator for up to 3 days.
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Yes, you can freeze ravioli soup, but the texture of the ravioli may change slightly. To minimize this, cook the ravioli al dente and freeze the soup in individual portions.
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Cheese ravioli is a classic choice, but meat or spinach ravioli also work well. Experiment and find your favorite!
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Only if you add red pepper flakes! If you’re sensitive to spice, feel free to omit them.
