One Pot Ravioli Soup is a simple, comforting dish that brings together cheesy ravioli, tender vegetables, and a flavorful broth all cooked together in one pot. The best part is how the ravioli soaks up the tasty soup, making every spoonful warm and satisfying. It’s a perfect blend of soft pasta and hearty flavors that feels like a hug in a bowl.
I love making this soup because it’s so easy and quick—everything cooks in one pot, so there’s less cleanup and more time to enjoy. Sometimes I like to add a sprinkle of Parmesan cheese on top just before serving for a little extra richness. This soup feels like a shortcut to cozy nights without giving up on taste.
Whenever I serve One Pot Ravioli Soup, I usually pair it with a simple green salad or some crusty bread for dipping. It’s one of those meals that feels special but never complicated, perfect for busy weeknights or anytime you want something warm and satisfying without a lot of fuss.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup, giving every bite rich, cheesy flavor. If you can’t find cheese ravioli, feel free to swap in spinach or meat ravioli. Frozen or refrigerated both work well.
Broth: Using good quality vegetable or chicken broth really lifts the soup’s flavor. If you have homemade broth, even better! Low-sodium options give you control over saltiness.
Fresh Spinach: Spinach adds color and freshness. I like using baby spinach for tenderness, but kale or Swiss chard can be tasty alternatives. Just chop them finely so they cook quickly.
Diced Tomatoes: These bring a slight tang and body to the broth. If you prefer, you can use crushed tomatoes or tomato puree for a smoother texture.
Fresh Herbs & Parmesan: Fresh parsley or basil brighten the soup at the end. Parmesan adds savoriness and creaminess. You can skip Parmesan for a dairy-free version or try a vegan cheese alternative.
How Can I Cook the Ravioli Perfectly in the Soup Without It Falling Apart?
Cooking ravioli directly in the soup is easy but needs care to keep them intact. Here’s how I do it:
- Add ravioli last: Let the veggies and broth simmer first so they’re tender and flavorful.
- Gentle heat: Once you add ravioli, simmer gently instead of boiling hard. This keeps the pasta from tearing.
- Stir carefully: Use a spoon to gently move the ravioli without breaking them.
- Watch the time: Follow package instructions but check a minute early. Overcooked ravioli get mushy fast!
- Add greens last: Put in spinach or other greens right at the end for a quick wilt without extra cooking time.
With these tips, you’ll get tender ravioli that soak up the soup’s flavors and hold their shape beautifully. It’s a simple step that really makes the soup delicious and satisfying!
Equipment You’ll Need
- Large pot – perfect for cooking all the soup ingredients together without crowding.
- Wooden spoon – great for stirring gently so the ravioli doesn’t break apart.
- Chef’s knife – for chopping onions, carrots, celery, and fresh herbs with ease.
- Cutting board – gives you a clean, safe surface for all your chopping.
- Ladle – helps serve the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Swap cheese ravioli for spinach or meat ravioli to change the protein and flavor.
- Add cooked Italian sausage or shredded chicken for extra protein and richness.
- Include chopped zucchini or mushrooms along with carrots and celery for more veggies.
- Stir in a pinch of crushed red pepper flakes or Italian seasoning to boost the herb flavor.
One Pot Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 (9-12 ounce) package refrigerated cheese ravioli
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh herbs (such as parsley or basil), chopped for garnish
How Much Time Will You Need?
This soup takes about 5 minutes to prepare your vegetables and ingredients, then around 20 minutes to cook everything. So, plan for about 25 minutes total from start to finish, perfect for a quick and comforting meal.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook them, stirring occasionally, until they soften—this will take about 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for about a minute, making sure it doesn’t burn. Then, pour in the broth and diced tomatoes (with their juice). Sprinkle in the dried oregano, dried basil, crushed red pepper flakes (if you like a little heat), salt, and black pepper. Stir everything to combine.
3. Simmer the Soup:
Bring the soup to a boil. Once boiling, lower the heat and let it simmer for 10 minutes. This helps the flavors come together and softens the vegetables perfectly.
4. Cook the Ravioli:
Add your cheese ravioli to the pot. Let everything simmer for 3 to 5 minutes, or according to the ravioli package instructions, until the pasta is cooked through but still tender.
5. Add the Spinach and Cheese:
Stir in the fresh chopped spinach and cook for another minute until it wilts. Turn off the heat and mix in the grated Parmesan cheese until it melts into the broth.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with extra Parmesan cheese and fresh herbs if you like. Add a little black pepper on top for a final touch. This soup goes well with crusty bread or a simple green salad.
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can use frozen ravioli in this soup! Just add a couple of extra minutes to the cooking time and make sure the ravioli is fully thawed or cook it straight from frozen by simmering gently until tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding ravioli and spinach. Refrigerate the base soup for up to 2 days, then add ravioli and spinach and cook just before serving to keep the pasta fresh and prevent it from getting mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave and add a splash of broth or water if the soup has thickened.
Can I Customize This Soup With Other Vegetables?
Definitely! Feel free to add zucchini, mushrooms, or kale alongside the carrots and celery. Just chop veggies to similar sizes and sauté with the onions for even cooking.
