One Pot Ravioli Soup is a simple and cozy meal that brings together cheesy ravioli, tender vegetables, and a flavorful tomato broth all cooked in one pot. The ravioli gets perfectly soft while soaking up the tasty soup, making every spoonful comforting and satisfying. It’s a great option when you want something warm, filling, and quick to make without a lot of fuss.
I love how easy this soup is to throw together on a busy day, and the best part is there’s only one pot to clean when you’re done! I usually toss in some spinach or kale toward the end for a bit of green, and I find it really brightens up the flavors. It’s also a crowd-pleaser since the cheesy ravioli adds a little fun twist on traditional soup.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up every last drop. It’s become my go-to meal when the weather gets chilly or when I’m craving something that feels homemade but doesn’t take hours to prepare. I’m pretty sure this soup could turn anyone into a ravioli fan if they aren’t already!
Key Ingredients & Substitutions
Cheese Ravioli: This is the star of the soup, adding creamy richness and texture. If you want, you can use frozen ravioli, just add a couple extra minutes to cook. For a vegan option, try dairy-free or spinach-filled ravioli.
Broth: Vegetable or chicken broth keeps the soup flavorful. Homemade broth works wonderfully, but store-bought is totally fine. Low-sodium broth lets you control the salt better.
Tomatoes: Canned diced tomatoes add tanginess and depth. You can swap for crushed tomatoes if you prefer a smoother broth, or use fresh tomatoes chopped up for a fresher taste.
Greens: Fresh spinach or kale provide color and nutrients. Spinach wilts quickly and is mild, while kale holds up longer and adds a bit more texture. Throw them in at the end to keep them vibrant.
Parmesan Cheese: This adds a great umami boost and creaminess. If you don’t have Parmesan, Pecorino Romano or a sprinkle of nutritional yeast (for a vegan twist) work well.
How Can I Make Sure the Ravioli Doesn’t Stick or Overcook?
Cooking ravioli directly in the soup is easy, but watch the timing carefully. Overcooked ravioli can get mushy or fall apart, so follow these tips:
- Add ravioli once the soup is simmering and the veggies are tender.
- Use fresh or refrigerated ravioli for best results; frozen may take longer.
- Gently stir right after adding ravioli to keep them from sticking to the bottom or each other.
- Once ravioli float or reach the time suggested on the package, they’re done—don’t overcook!
Remember, stirring gently and cooking just until tender keeps your ravioli plump and perfect every time.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking all the soup ingredients evenly in one pot without burning.
- Wooden spoon or silicone spatula – great for stirring gently without damaging the ravioli.
- Measuring cups and spoons – to easily measure broth, spices, and other ingredients accurately.
- Sharp knife and cutting board – for chopping onions, garlic, and greens quickly and safely.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat or mushroom ravioli to add different flavors and textures.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Stir in sun-dried tomatoes or roasted red peppers to deepen the soup’s flavor.
- Use fresh herbs like thyme or rosemary in place of Italian seasoning for a different herbal note.
One Pot Ravioli Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 (14.5 ounces) can diced tomatoes, undrained
- 1 cup carrots, diced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
Main Ingredients:
- 1 (9-12 ounces) package refrigerated cheese ravioli
- 3 cups fresh spinach or kale, chopped
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
- Crushed red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This delicious soup takes about 25 minutes from start to finish. Most of the time is spent simmering the vegetables until tender, and then cooking the ravioli right in the pot. It’s a quick and simple meal perfect for busy days.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Build the Soup Base:
Pour in the broth and add the undrained can of diced tomatoes, diced carrots, dried Italian seasoning, salt, and pepper. Stir everything well and bring it to a boil.
3. Simmer the Vegetables:
Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the carrots are tender when poked with a fork.
4. Cook the Ravioli:
Add the refrigerated cheese ravioli directly into the simmering soup. Follow the package instructions for cooking time (usually 3-5 minutes). You’ll know the ravioli is done when it floats to the top and is tender to bite.
5. Add Greens and Herbs:
Stir in the chopped spinach or kale along with fresh basil leaves. Cook for another minute or so until the greens have wilted and brightened the soup.
6. Finish with Cheese and Seasoning:
Remove the pot from heat. Stir in the freshly grated Parmesan cheese to add rich flavor and creaminess. Taste the soup and adjust with more salt, pepper, or a pinch of crushed red pepper flakes if you want some heat.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra fresh basil and Parmesan cheese. Serve warm, ideally with crusty bread for dipping.
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can! Just add a couple extra minutes to the cooking time and make sure the ravioli is fully thawed or cook them straight from frozen, stirring gently to prevent sticking.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave; add a splash of broth if the soup thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding ravioli and greens, then refrigerate. When ready to eat, reheat and add ravioli and greens last to keep them fresh and tender.
What Can I Use Instead of Parmesan Cheese?
Pecorino Romano is a great substitute, or you can try a sprinkle of nutritional yeast for a vegan option. Just keep in mind it may slightly change the flavor.
