This cheese ravioli soup recipe has a delightful creamy tomato base broth and is seasoned to perfection. It’s a filling, hearty vegetarian soup that can act as a meal in itself and is easy to make.
Ravioli Soup Recipe
If you’re looking for a quick, comforting, flavorful and filling meal, tasty ravioli soup is an excellent choice. Using just a few simple ingredients like tomato paste, chicken broth, and mini frozen cheese ravioli, you can create a delicious, hearty soup perfect for any day of the week.
Make it with homemade ravioli to make it extra special! Because fresh ravioli freezes well, you can pull it out of your freezer to make this delicious soup anytime.
If you don’t have time to make homemade ravioli, and I totally understand, using store-bought will be good too, of course.
Also, a great way to use up leftover cooked ravioli. You don’t need to cook the cheese ravioli in a separate pot either.
A nice hot bowl of soup is comforting and filling for a chilly night for that time of year. Serve it with crusty bread, or even better- garlic bread, to make it even more filling.
Find frozen cheese ravioli in the frozen pasta section of your grocery store.
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Ingredients
*The full, printable recipe is in the recipe card below.
- extra virgin olive oil
- onion finely chopped
- cloves garlic, minced
- tomato paste
- vegetable stock (or chicken broth)
- diced tomatoes or crushed tomatoes
- dried oregano
- fresh basil or dried
- fresh parsley
- mini frozen ravioli
- heavy cream
- grated parmesan cheese for flavor and garnish
- Salt and pepper to taste
- fresh spinach (optional for added greens)
Summary Instructions
*The full, printable recipe is in the recipe card below.
Sauté the Onion
First, start by heating three tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
Next, toss in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Add the Tomato Paste
Then, once the onion and garlic are fragrant, stir in the tomato paste and parsley. Cook the paste with the onions and garlic for about 2 minutes.
This step helps to caramelize the tomato paste slightly, which intensifies its flavor, giving the soup a richer taste.
Pour in the Vegetable or Chicken Broth
Next, after the tomato paste has deepened in color, slowly pour in the vegetable or chicken broth. Stir well to ensure the tomato paste is fully dissolved into the liquid.
Chicken broth will give it more flavor but, if you want to keep it vegetarian, obviously you must use the vegetable stock. Add diced tomatoes or crushed tomatoes at this point for extra flavor and texture.
Cook the Ravioli
Next, once the soup is gently simmering, it’s time to add the mini frozen cheese ravioli. Gently drop the ravioli into the soup and let it cook according to the package instructions, which typically takes about 5-7 minutes.
Be sure to stir occasionally so the ravioli doesn’t stick to the bottom of the pot or each other.
Add Cream
Then, stir in a 1/2 cup of heavy cream or half and half and cook a few minutes longer.
Add Basil
Then, add chopped basil and salt and pepper it to taste.
Ah… the best part: taste the soup and adjust the seasoning if needed. Perhaps adding red pepper flakes or a 1/2 teaspoon of oregano would be to your liking.
Serve and Garnish
Last, ladle this delicious ravioli soup into bowls and top with freshly grated Parmesan cheese, if desired. Garnish with fresh basil for a nice finishing touch.
Additions or Substitutions
- Add cooked ground flavorful Italian sausage or shredded chicken to make the soup even heartier.
- Substitute chicken broth instead of vegetable broth.
- For a creamy version, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Stir in fresh spinach leaves at the end for extra veggies.
- Use meat ravioli if you prefer them over the cheese ravioli.
Ravioli soup made with tomato paste and chicken broth is a simple yet satisfying dish that’s perfect for busy weeknights.
The combination of rich tomato broth, tender ravioli, and Italian herbs creates a cozy meal that’s sure to please the whole family. It’s a flavorful dish that’s pure Italian comfort food.
Plus, it’s versatile enough to customize based on your preferences, whether you want to add extra veggies, meat, or a touch of cream.
Give it a try tonight, and you’ll have a new go-to recipe that’s easy to make and hard to resist!
Store room temperature leftover soup in an airtight container in the refrigerator for 3-5 days for maximum freshness. Plus, if you put it in freezer-safe containers, you can pull it out whenever you want a quick, filling meal.
This easy soup recipe will wow you and your family so give it a try.
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I took this recipe to Weekend Potluck.
Creamy One Pot Ravioli Soup
Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced or chopped
- 3 tbsp tomato paste
- 6 cups vegetable broth (or chicken broth)
- 12 oz frozen mini ravioli
- 2 tbsp fresh parsley, chopped
- 2 leaves fresh basil (or 1/2 tsp dried basil)
- 1/2 cup heavy cream ( half and half)
- salt and pepper (to taste)
Instructions
- First, heat extra virgin olive oil (3 tbsp) in a large pot over medium heat. Add the chopped onion (1/2 cup) and sauté for 3-4 minutes until it becomes soft and translucent.
- Next, add the minced or chopped garlic (3 cloves) and cook for an additional minute, stirring frequently to avoid burning.
- Then, once the onion and garlic are fragrant, stir in the tomato paste (3 tbsp) and chopped parsley (2 tbsp.) Cook the paste with the onions and garlic for about 2 minutes. This step helps to caramelize the tomato paste slightly, which intensifies its flavor, giving the soup a richer taste.
- Next, slowly pour in the vegetable (6 cups) or chicken broth. Stir well to ensure the tomato paste is fully dissolved into the liquid.
- Add 1/2 cup of diced tomatoes or crushed tomatoes. Cover and bring soup to a simmer.
- Next, add the mini frozen cheese ravioli. Gently drop the ravioli into the soup and let it cook about 5-7 minutes. Be sure to stir occasionally so the ravioli doesn't stick to the bottom of the pot.
- Then, stir in a 1/2 cup of heavy cream or half and half and cook a few minutes longer.
- Then, add chopped basil and salt and pepper it to taste.
- Last, ladle ravioli soup into bowls and top with freshly grated Parmesan cheese, a sprinkle of red pepper flakes or garnish with fresh basil for a nice finishing touch.
Notes
Additions or Substitutions
- Add cooked ground flavorful Italian sausage or shredded chicken to make the soup even heartier.
- Substitute chicken broth instead of vegetable broth.
- For a creamy version, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Stir in fresh spinach leaves at the end for extra veggies.
- Use meat ravioli if you prefer them over the cheese ravioli.
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