Description
This creamy ravioli soup is a quick and comforting dish loaded with cheesy ravioli, vegetables, and Italian seasoning. Perfect for a cozy weeknight meal, it’s ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 2–3 cloves garlic, minced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- 9 oz fresh or frozen cheese ravioli
- 1 cup chopped spinach
- 3/4 cup heavy cream (or half and half)
- Parmesan cheese, for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
- Add garlic and cook for 1 minute, stirring frequently.
- Season with salt, pepper, basil, oregano, and red pepper flakes if using.
- Pour in the broth and bring the soup to a gentle boil.
- Add ravioli and reduce heat to a simmer. Cook according to package directions (typically 4-6 minutes).
- Stir in the chopped spinach and cook for 1-2 minutes until wilted.
- Lower the heat and stir in the heavy cream. Simmer for 1-2 more minutes until heated through.
- Adjust seasoning to taste and serve hot, topped with Parmesan if desired.
Notes
- Use refrigerated or frozen ravioli for convenience.
- Swap heavy cream with half and half or a dairy-free alternative if preferred.
- Chicken broth can be substituted for vegetable broth for added richness.
- Soup thickens as it cools — add extra broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
