If you’re craving ravioli with a light broth instead of heavy sauce, then this nourishing dish is for you.
Growing up in an Italian-American family, ravioli was a staple in our household. Whether it was classic cheese ravioli with red sauce or something more elevated like pumpkin ravioli with Alfredo, these tasty pasta pockets were almost always on the menu. But ravioli soup takes this classic dish to a whole new level, replacing your typical sauce with a bright and beautiful veggie broth. Today, this warm and nourishing veggie dish inspires both my lunch and dinnertime.
If you’ve got bags of ravioli begging to be used, plus some seasonings, tomato paste, and vegetable broth, then you’ve got everything you need to make ravioli soup. In just 30 minutes, you’ll end up with a comforting bowl of broth, spinach, and cheese-stuffed pasta. From start to finish, this dish is designed to satisfy.
Did I mention that it only takes one pot? Yep, this soup is just as easy to make as regular ravioli, but without the thick sauce. Move over chicken noodle soup—this spin on a well-loved Italian dish is sure to become your new favorite when you’re craving a cozy meal.
Where did ravioli come from?
Although ravioli is a popular dish in the U.S., it originated in Italy hundreds of years ago. The word “ravioli” comes from the Italian verb riavvolgere, meaning “to wrap,” which depicts the pasta’s shape. Inside each ravioli, there’s usually a filling of cheese, plus anything from spinach to puréed pumpkin. It’s a satisfying, pillow-like pasta that goes great with all kinds of sauces, or in this case, broth. The typical size is large enough to be sliced in half with a fork, but there are also mini ravioli options that are perfectly bite-sized.
How do I store leftovers?
Once cooled to room temperature, ravioli soup can be stored in an airtight container. Refrigerate it for 3-4 days, and then reheat on the stove at medium temperature, stirring occasionally so everything warms up evenly. I don’t recommend freezing this dish, since the thawing process could ruin the satisfying texture and make it mushy.
Serving suggestions
Garnish your ravioli soup with grated Parmesan cheese and freshly chopped basil for a salty and aromatic finish. Keep the meal vegetarian by serving it with a side of Keto Flatbread, Garlic Toast, Potato Rolls, or Caprese Salad. Alternatively, my meat-eating friends may enjoy pairing this snazzy soup with Italian Sausage Meatballs, Antipasto Salad, or Air-Fryer Meatloaf. Explore the possibilities to discover your new ideal dinner.
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- Salt to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3/4 teaspoon Italian seasoning
- 1/3 cup tomato paste
- 4 1/2 cups vegetable broth
- 12 ounces cheese ravioli fresh or frozen
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese plus extra for serving
- Freshly ground black pepper to taste
- Fresh basil leaves chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt. Sauté until the onion is soft and translucent, about 3 to 4 minutes.
- Add the dried basil, oregano, Italian seasoning, and tomato paste. Sauté for 1 to 2 minutes until the tomato paste deepens in color, enhancing its rich flavor.
- Pour in the vegetable broth and bring the mixture to a boil. Add the cheese ravioli, and then reduce the heat to a simmer. Cook for about 5 minutes, or until the ravioli are tender.
- Stir in the baby spinach and grated Parmesan cheese. Allow the spinach to wilt for about 1 minute. Taste and adjust the seasoning with salt and pepper. Add more broth if more liquid is needed.
- Garnish with extra Parmesan cheese and fresh basil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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