Simple and Delicious Ravioli Soup in One Pot
Simple and Delicious Ravioli Soup in One Pot is exactly what it sounds like—a comforting bowl of warm, tasty soup that comes together quickly with minimal mess. This soup features…
Tip: save now, cook later.Simple and Delicious Ravioli Soup in One Pot is exactly what it sounds like—a comforting bowl of warm, tasty soup that comes together quickly with minimal mess. This soup features tender cheese-filled ravioli, a flavorful tomato-based broth, and fresh herbs that all simmer together in one pot for an easy and satisfying meal. The best part is how the ravioli adds a soft, pillowy texture that makes every spoonful feel special.
I love making this soup on busy evenings when I want something homemade but don’t have a lot of time or dishes to clean. It’s so easy to just toss everything into one pot and let it simmer until the ravioli is perfectly cooked. Sometimes, I like to add a handful of spinach or some chopped veggies to sneak in a bit more color and nutrition. It always feels like a warm hug in a bowl, which is exactly what I need after a long day.
When I serve this soup, I usually pair it with some crusty bread or garlic toast to soak up all the tasty broth. It’s a crowd-pleaser that even picky eaters seem to enjoy, making it a great choice for family dinners or casual get-togethers. I think the simplicity of this recipe is what makes it so wonderful—no fancy steps, just good ingredients coming together in a delicious way.
Key Ingredients & Substitutions
Ravioli: Fresh or refrigerated cheese ravioli works best here for that soft, tender bite. If you can’t find cheese ravioli, spinach or meat-filled ones are good alternatives. Just adjust cooking time if they’re frozen.
Broth: Both vegetable and chicken broth bring great flavor. I prefer chicken broth for richness, but vegetable broth makes it a lighter, vegetarian-friendly option.
Tomatoes: Canned diced tomatoes add a nice tang and subtle sweetness. If you don’t have canned, fresh chopped tomatoes can work, just simmer a bit longer to blend flavors.
Fresh Herbs: Parsley and spinach add fresh, bright notes to the soup. Use kale or Swiss chard if you want a heartier green substitute.
How Do You Make the Soup Rich and Flavorful Without Complicated Steps?
This soup relies on layering simple flavors in one pot for an easy yet tasty result. Here’s how I do it:
- Start by gently sautéing onions, carrots, and celery until soft. This builds a flavorful base without rushing.
- Add garlic just before liquids to keep its aroma fresh but not burnt.
- Use good-quality broth and canned tomatoes with their juices to provide depth without extra effort.
- Season gradually and taste after simmering to balance the flavors well.
- Add ravioli last so they cook just right and stay tender without falling apart.
- Finish with fresh herbs and cheese for a burst of freshness and richness at the end.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one pot and letting flavors blend.
- Wooden spoon – great for stirring without scratching your pot.
- Cutting board and sharp knife – to chop onions, carrots, celery, and herbs easily.
- Measuring spoons and cups – help keep seasoning and ingredients accurate for the best taste.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat or spinach ravioli for a different taste and texture.
- Add cooked sausage or shredded chicken for extra protein and heartiness.
- Stir in chopped kale or Swiss chard instead of spinach for a stronger green flavor.
- Include a pinch of red pepper flakes or a dash of hot sauce to add a little heat.
Simple and Delicious Ravioli Soup in One Pot
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 (14 ounce) can diced tomatoes (with juices)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (9–12 ounce) package refrigerated cheese ravioli
- 2 cups fresh spinach, chopped (optional)
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- Crusty bread or garlic toast, for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 20 minutes to cook, so you should have it ready in about 30 minutes total. Perfect for a quick, cozy meal without a lot of waiting!
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 to 7 minutes.
2. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds to 1 minute until it smells wonderful and fragrant.
3. Pour in Broth and Tomatoes:
Add the vegetable or chicken broth and the diced tomatoes with their juices. Stir in the dried Italian seasoning, dried basil, and crushed red pepper flakes if you want a little heat. Season with salt and black pepper to taste.
4. Simmer the Soup:
Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes. This will help the flavors mix together and the vegetables become tender.
5. Cook the Ravioli:
Add the refrigerated cheese ravioli directly into the simmering soup. Cook according to the package instructions—usually 4 to 5 minutes—until the ravioli float to the surface and are cooked through.
6. Add Spinach:
If you’re using spinach, stir it in during the last 1 to 2 minutes of cooking so it wilts nicely without getting mushy.
7. Finish and Serve:
Remove the pot from heat and mix in the fresh chopped parsley. Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh black pepper. Serve hot with crusty bread or garlic toast for dipping.
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can use frozen ravioli! Just add a couple of extra minutes to the cooking time and make sure the soup simmers gently so the ravioli don’t break apart.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding ravioli, then cool and refrigerate for up to 2 days. Add and cook the ravioli fresh when reheating to keep them from getting mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened too much.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to toss in chopped zucchini, mushrooms, or kale along with the spinach. Just add them during the simmering step so they cook through but stay tender.
