ravioli soup

This super simple ravioli soup is so easy! A brothy tomato base with loads of flavor, filled with your choice of ravioli. It's so good!

Quick &amp; Easy Ravioli Soup

olive oil

sweet onion, (diced)

garlic cloves, (minced)

kosher salt and pepper

basil

oregano

tomato paste

dry sherry

stock

parmesan cheese, (plus more for topping)

chopped fresh parsley, (for topping)

Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.

Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.

Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.

Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!

Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!

This cozy One-Pot Vegetarian Ravioli Soup is the perfect way to warm up on a cold day! It&#039;s quick, easy, and absolutely delicious!

One-Pot Vegetarian Ravioli Soup

onion

carrots

garlic

TBSP avocado oil (or olive oil)

vegetable broth

oz canned crushed tomatoes

salt and pepper

9-10 oz mini refrigerated cheese ravioli ((like Buitoni))

heavy cream ((totally

baby spinach

Parmesan cheese

red pepper flakes

Peel and finely dice carrots and onion. The smaller the dice the faster they&#039;ll cook. Peel 4 cloves of fresh garlic and finely mince.

Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.

Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.

Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

Once the veggies have reached your ideal tenderness (I like to scoop out a carrot and check for doneness), bring the soup back up to a medium simmer and add your fresh mini ravioli.

Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.

Stir in heavy cream.

Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot. Enjoy!

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Quick & Easy Ravioli Soup

One-Pot Vegetarian Ravioli Soup

Top 2 ravioli soup recipes from across the web

The most viewed ravioli soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick &amp; Easy Ravioli Soup

One-Pot Vegetarian Ravioli Soup

The most viewed ravioli soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Ravioli Soup