Description
This cozy one-pot creamy ravioli soup blends tender cheese ravioli, tomatoes, spinach, and Parmesan in a rich broth—ready in just 30 minutes.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable or chicken broth
1 (14 oz) can diced tomatoes
1 cup heavy cream (or half-and-half)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
12 oz frozen cheese or spinach and cheese ravioli
2 cups fresh baby spinach
Salt and pepper, to taste
¼ cup grated Parmesan cheese, plus extra for serving
Fresh basil leaves, chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
Stir in garlic and sauté for 1 minute.
Pour in broth and add diced tomatoes with juices. Bring to a gentle boil.
Stir in Italian seasoning and red pepper flakes if using.
Add frozen ravioli and cook 5–7 minutes until tender.
Reduce heat to medium-low. Stir in cream and Parmesan. Simmer 3–4 minutes.
Add spinach and cook 1–2 minutes until wilted. Season with salt and pepper.
Serve hot, topped with extra Parmesan and chopped basil.
Notes
Use meat ravioli for a heartier version.
Swap heavy cream with half-and-half or dairy-free cream.
Add mushrooms, zucchini, or pesto for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
