Ravioli Soup
Ravioli soup is a creamy tomato soup loaded with tender cheese ravioli and fresh spinach that wilts right into the broth. Frozen ravioli go straight in with no thawing, and the whole thing cooks in one pot. It’s a great pick for a busy school night or a soup and sandwich lunch with friends. It’s ready in about 35 minutes and makes 6 servings.
My older son, Braxton, loved my chicken gnocchi soup. Connor, my younger one, loves cheese tortellini. So one day I decided to put cheese tortellini in a soup for him.
Turns out I’d grabbed ravioli at the store. Not tortellini.
So the ravioli went in the pot instead. And Connor loved it.
Happy accident. I’ll take it.
More Soups with Pasta
- Tuscan Tortellini Soup – cheese tortellini in a Tuscan style soup
- Chicken Tortellini Soup – chicken and tortellini made in the slow cooker
- Spicy Lasagna Soup – lasagna flavor in a bowl, with a little heat
- Italian Minestrone Soup – a classic Italian vegetable soup
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Tomatoes – I’ve made this with vine ripe, Roma and cherry tomatoes, and they all work. Dice them small so they soften fast.
Ravioli – Frozen or fresh both work. I use cheese ravioli. 12 to 13 ounces is about half of a 25 ounce bag of frozen ravioli.
Broth – Vegetable or chicken broth both work. I’ve made it with each.
Spinach – Use fresh, or skip it. I’ve made it both ways. I haven’t tried frozen or canned spinach.
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How To Make Ravioli Soup
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 5 to 7 minutes.
- Stir in the Italian seasoning, salt, pepper and tomatoes. Keep cooking until the tomatoes soften, about 5 minutes.
- Pour in the tomato sauce, broth and heavy cream. Turn the heat to high and bring the soup to a boil.
- Add the ravioli once it’s boiling, then turn the heat back down to medium. Cook until the ravioli are soft.
- Stir in the spinach and keep stirring until it wilts.
- Take the pot off the heat and let the soup cool a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 2 to 3 days. Heads up, the ravioli keep soaking up broth as the soup sits, so it gets thicker the longer it’s in there. Reheat it in the microwave.
Frequently Asked Questions
Yes. That’s exactly how this soup happened. I meant to buy cheese tortellini, came home with ravioli, and Connor loved it.
Yes. Don’t thaw them. Wait until the soup is boiling, drop them in frozen, then turn the heat back down to medium so they cook. Fresh ravioli work too.
Nope. Ravioli is a stuffed pasta. Here it just happens to be swimming in one.
Bread for dunking. Sourdough or a baguette are both great here.
Recipe Tips & Tricks
- Chop everything before you turn on the stove. The onion, garlic and tomatoes go in back to back, and having them ready keeps this to about 35 minutes.
- Wait for a real boil before the ravioli go in. That’s what gets them cooking fast. Then turn it back down to medium.
- Top each bowl with grated Parmesan and a little parsley. That’s how I serve it.
Easy Pasta Dinners for Busy Nights
- Marry Me Chicken and Tortellini – chicken and tortellini in that famous marry me sauce
- Sour Cream Pasta – pasta tossed in a sour cream sauce
- Rotel Pasta – pasta with a can of Rotel for a little kick
- Cheesy Taco Pasta – taco night meets pasta night
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Ravioli Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 medium vine ripe tomatoes finely diced
- 1 cup tomato sauce
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 13 ounces frozen cheese ravioli about half of a 25 ounce bag
- 1 cup packed fresh spinach optional
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 5 to 7 minutes.
- Stir in the Italian seasoning, salt, pepper and tomatoes. Cook until the tomatoes soften, about 5 minutes.
- Add the tomato sauce, broth and heavy cream. Turn the heat to high and bring to a boil.
- Add the frozen ravioli, then turn the heat back down to medium. Cook until the ravioli are soft.
- Stir in the spinach and cook until it wilts.
- Remove from the heat and let cool slightly before serving.
Notes
- Tomatoes: Vine ripe, Roma or cherry tomatoes all work.
- Ravioli: Frozen or fresh. Check the package for cook time.
- Broth: Vegetable or chicken broth.
- Spinach: Fresh spinach, or leave it out. Frozen and canned haven’t been tested.
- Leftovers: Airtight container in the fridge for 2 to 3 days. The ravioli soak up broth as it sits. Reheat in the microwave.
- Serving: Top with grated Parmesan cheese and parsley. Serve with crusty bread like sourdough or a baguette.
Nutrition
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