One Pot Ravioli Soup is such a quick and comforting meal that’s perfect for busy nights. It’s filled with tender cheese ravioli floating in a flavorful broth with fresh spinach, tomatoes, and a bit of garlic. The best part is everything cooks together in one pot, making cleanup a breeze.
I love making this soup when I want something warm and cozy without spending too much time in the kitchen. The ravioli adds a nice heartiness, so you don’t feel like you’re missing anything. I usually like to stir in some parmesan cheese right before serving to give it an extra creamy touch.
This soup is great on its own for a light dinner, but I also like to serve it with a side of garlic bread or a simple salad. It’s the kind of recipe that feels like a warm hug on a chilly day and always brings everyone to the table with smiles.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup, giving it a rich, tender bite. Fresh or refrigerated ravioli works best for quick cooking. If you can’t find cheese ravioli, you can swap in spinach or mushroom-filled ravioli.
Vegetable or Chicken Broth: The broth flavors the entire soup. Use low-sodium broth so you can control the salt level better. For a vegetarian version, always choose vegetable broth.
Fresh Spinach or Kale: These greens add color and nutrition. Spinach cooks faster and becomes tender quickly, while kale adds a bit more texture. If you don’t have fresh greens, frozen ones will work, but add them slightly earlier to cook through.
Diced Tomatoes: Canned diced tomatoes bring acidity and a bit of sweetness. If you prefer a smoother texture, use crushed tomatoes instead. Fresh tomatoes would also work if in season.
Garlic and Onion: These build the flavor base. Minced garlic and finely chopped onion cook quickly and add a nice aroma. If you’re short on time, garlic powder and onion powder can be used but fresh is best for flavor.
How Can You Prevent the Ravioli from Sticking or Breaking Apart?
Cooking ravioli directly in soup is easy but needs gentle handling:
- Use refrigerated or fresh ravioli rather than frozen ones; they cook faster and hold together better.
- Add ravioli once the soup is simmering, not boiling, to avoid tearing the pasta.
- Stir gently and only occasionally to prevent the ravioli from sticking to the pot or breaking.
- Cook the ravioli just until tender (about 5-6 minutes); overcooking can make them mushy.
These tips will keep your ravioli plump and intact, making your soup look and taste great!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients in one place and letting flavors blend easily.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and greens quickly and safely.
- Ladle – helps serve the soup neatly without spills.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and a meaty touch.
- Mix in mushrooms or zucchini to boost the veggie content with mild flavor and texture.
- Use pesto swirl just before serving for a herbaceous kick and richer taste.
- Try different cheeses inside the ravioli like spinach and ricotta or mushroom for fun twists.
One Pot Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes
- 1 cup chopped fresh spinach (or kale)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 package (about 9-12 oz) refrigerated cheese ravioli
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes to cook. Overall, it’s ready in roughly 25 minutes, making it a quick and comforting meal perfect for weeknights or when you want something warm fast.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Cook for 2-3 minutes, stirring often until the onion is soft and translucent and the garlic is fragrant.
2. Build the Soup Base:
Add the vegetable broth and canned diced tomatoes (with their juice) to the pot. Stir in the dried oregano, dried basil, crushed red pepper flakes (if you like a little heat), salt, and pepper. Bring the mixture to a gentle simmer.
3. Wilt the Greens:
Add the chopped fresh spinach or kale to the pot. Let it cook for 2-3 minutes until the greens are wilted and tender.
4. Cook the Ravioli:
Gently add the refrigerated cheese ravioli to the pot. Simmer uncovered for about 5-6 minutes or until the ravioli are soft and cooked through. Be careful to stir gently to avoid breaking the pasta.
5. Finish and Serve:
Taste the soup and adjust seasoning with extra salt and pepper if needed. Ladle the soup into bowls, garnish with fresh parsley or basil, and sprinkle grated Parmesan cheese on top. Serve warm with crusty bread or garlic bread if desired.
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can use frozen ravioli, but be sure to add a couple of extra minutes to the cooking time. Also, keep the soup at a gentle simmer to prevent the ravioli from breaking apart.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before adding the ravioli, then refrigerate it for up to 2 days. Add and cook the ravioli fresh when reheating to keep them tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
What Can I Substitute for Spinach?
Kale is a great alternative to spinach and works well in this soup. You can also try Swiss chard or even frozen mixed greens. Just make sure to adjust the cooking time so the greens become tender but don’t get too mushy.
