One Pot Ravioli Soup is a simple, comforting dish that brings together tender cheese-filled ravioli, fresh spinach, and a flavorful tomato broth all bubbling together in just one pot. It’s the perfect easy meal when you want something warm and filling without a lot of fuss. The spicy hints of red pepper flakes and garlic add just the right amount of zing to keep each spoonful exciting.
I love how quick this soup comes together—everything cooks in the same pot, which means less cleanup and more time to relax. It’s one of those meals I turn to when I need something cozy but don’t want to spend hours in the kitchen. I like to stir in a handful of fresh basil at the end for a pop of color and extra flavor that makes the soup feel special.
This soup is perfect served with a big slice of crusty bread to soak up the broth, making every bite satisfying. It’s a meal that feels like a warm hug on a chilly night, and it always manages to bring smiles around the dinner table. If you want a fuss-free dinner that still feels homemade and delicious, this One Pot Ravioli Soup is a wonderful choice.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup. You can use refrigerated or frozen ravioli. If you want a different filling, spinach or mushroom ravioli work well too. For a gluten-free option, just look for gluten-free ravioli at the store.
Vegetable Broth: Using a good-quality broth really boosts the soup’s flavor. You can swap vegetable broth for chicken broth if you prefer a richer taste or need a non-vegetarian option.
Fresh Spinach: Adds color and a fresh pop to the soup. If you don’t have spinach, kale or Swiss chard can be great substitutes—just chop them finely so they cook quickly.
Parmesan Cheese: This cheese adds a nice salty finish and creaminess. If you’re avoiding dairy, nutritional yeast is a tasty non-dairy alternative to sprinkle in.
How Do I Cook the Ravioli Without It Getting Mushy?
The ravioli is delicate, so timing is key to avoid mushiness. Add them last and watch the clock:
- Once your broth and veggies are simmering, add ravioli straight into the pot.
- Cook according to the package directions—usually 3 to 5 minutes.
- Stir gently to prevent sticking but don’t over-stir or break the ravioli.
- Once they float to the surface and are tender, immediately add the spinach, which wilts fast.
These simple steps help keep the ravioli tender but intact, giving you a perfect texture every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients in one pot and easy to stir without spills.
- Wooden spoon or heatproof spatula – great for stirring the soup gently without breaking the ravioli.
- Measuring cups and spoons – to get the broth, spices, and other ingredients just right.
- Knife and cutting board – for chopping veggies and fresh herbs.
- Ladle – makes serving the soup easy and neat.
Flavor Variations & Add-Ins
- Use Italian sausage slices instead of just veggies for a meatier version with a nice spicy kick.
- Add mushrooms or zucchini for extra veggies and a bit of earthiness.
- Swap spinach for kale to give the soup a heartier green with a slightly bitter note.
- Stir in cooked beans, like cannellini or chickpeas, for added protein and texture if you want a more filling soup.
How to Make One Pot Ravioli Soup
Ingredients You’ll Need:
For The Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional for a little heat)
For The Broth and Add-ins:
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (9-12 oz) package refrigerated cheese ravioli
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh herbs (such as basil or parsley), chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your veggies and 20 minutes to cook everything together. In about 30 minutes total, you’ll have a deliciously hearty soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Stir occasionally and cook until the vegetables are soft, around 5 to 7 minutes.
2. Add Seasonings:
Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for about a minute until you smell the wonderful aromas.
3. Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juices. Stir everything well and bring it to a boil. Once boiling, reduce heat to low and let it simmer for 10 minutes so flavors blend and veggies get tender.
4. Cook the Ravioli:
Add the cheese ravioli right into the pot. Follow the package instructions—usually 3 to 5 minutes—and cook until the ravioli are tender and float to the surface.
5. Stir in Spinach and Finish:
Mix in the chopped spinach and cook for another 1-2 minutes until it wilts. Taste the soup and add salt and pepper as you like.
6. Serve:
Stir in the grated Parmesan cheese. Ladle the soup into bowls and sprinkle some extra Parmesan and fresh herbs on top. Serve hot, and enjoy with crusty bread if you like!
Can I Use Frozen Ravioli in This Soup?
Yes, you can! Just add frozen ravioli directly to the simmering broth and cook a couple of minutes longer than the package suggests, usually about 5 to 7 minutes. Make sure the ravioli are fully cooked before serving.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare and cook the soup as directed, then let it cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Note that ravioli may absorb some broth overnight, so you might want to add a little extra broth or water when reheating.
How Do I Store Leftovers?
Store any leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm over medium heat until heated through, adding extra broth if the soup seems too thick.
Can I Add Other Vegetables or Protein?
Yes! Feel free to add chopped mushrooms, zucchini, or beans for extra veggies, or cooked Italian sausage for added protein. Just add them during the initial simmer step so they can cook through with the soup.
