Name: One‑Pot Vegetarian Ravioli Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
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)

Why You’ll Love One‑Pot Vegetarian Ravioli Soup Recipe

It brings together pasta, vegetables and broth in one pot for minimal cleanup.
The cheese‑filled ravioli add richness and texture that elevate a typical vegetable soup.
With ready‑to‑go refrigerated ravioli, you can have dinner on the table fast.
It’s easily customizable: you can amp up the veggies, swap in tortellini, or add a creamy finish.
Great for colder days when you want something warm, filling, and veggie‑forward.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium yellow onion
3‑4 carrots
4 cloves garlic
1 tsp Italian seasoning blend
1 TBSP avocado oil or olive oil
3 cups vegetable broth
28 oz canned crushed tomatoes (fire‑roasted or regular)
Salt and pepper to taste
9‑10 oz mini refrigerated cheese ravioli
½‑¾ cup heavy cream (optional but super tasty)
1‑2 cups fresh chopped baby spinach
Optional toppings: freshly grated Parmesan cheese, crushed red pepper flakes, fresh chopped basil

Directions

Peel and finely dice the onion and carrots (smaller dice cooks faster). Mince the garlic.
Heat the oil in a large pot or Dutch oven over medium‑high heat. Add the onion and carrots and sauté until tender, about 6 minutes. Then add the garlic and Italian seasoning and sauté an additional 30‑60 seconds.
Add the vegetable broth and crushed tomatoes to the pot; stir well to combine. Bring to a rolling boil, then reduce heat to low, cover and simmer for 5‑10 minutes until the veggies soften.
Raise the heat to a medium simmer and add the mini ravioli. Allow the ravioli to simmer approximately 5 minutes until fully cooked and softened.
Stir in the heavy cream (if using).
Chop the baby spinach and stir it into the hot soup so it wilts. Taste and season with salt and pepper as needed.
Serve hot, topped with your optional toppings such as Parmesan, red pepper flakes or basil.

Servings and timing

Serves: 4 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap the mini cheese ravioli with regular‑sized cheese ravioli or fresh tortellini for a different pasta shape.
For a “Tuscan” twist, stir in chopped sun‑dried tomatoes and tender white beans.
To make it more decadent, add extra cream or a dollop of ricotta or melted mozzarella on top.
Increase the vegetables by adding zucchini, chopped kale or bell pepper.
Make it spicy by adding more crushed red pepper flakes or a drizzle of chili oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, warm gently on the stovetop over medium heat or in the microwave. If the pasta has absorbed much of the liquid, add a splash of broth or water.
For freezing: It’s best to freeze the soup base (without the cooked ravioli) to maintain pasta texture. Then when reheating, cook fresh ravioli directly in the reheated soup.

FAQs

What type of ravioli should I use?

You can use mini refrigerated cheese‑filled ravioli. If you don’t find mini size, regular sized cheese ravioli or fresh tortellini work as well.

Can I make this vegan?

Yes — simply omit the heavy cream and use a plant‑based alternative or skip it altogether. Make sure your ravioli filling is also dairy‑free.

Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth to add a non‑vegetarian flavor base instead of vegetable broth.

Can I make this gluten‑free?

If you use gluten‑free ravioli and verify that all other ingredients are gluten‑free, then yes — this can be adapted for a gluten‑free diet.

Is this soup suitable for freezing?

Partially. The broth and vegetables freeze well, but the cooked ravioli may lose texture when thawed. For best results, freeze the broth base and add ravioli fresh when reheating.

How do I adjust the thickness of the soup?

If you prefer a thinner soup, add extra broth or water when simmering. If you prefer it thicker and creamier, increase the heavy cream slightly or let it reduce a bit longer uncovered.

Can I add meat or sausage?

Yes — for a non‑vegetarian version you could brown Italian sausage or cooked chicken and stir it in when you add the ravioli.

What toppings pair well with this soup?

Good toppings include freshly grated Parmesan, chopped basil, crushed red pepper flakes, or a swirl of olive oil. You could also add a dollop of ricotta.

How can I make it more veggie‑packed?

You can sauté additional vegetables like zucchini, bell pepper, kale or mushrooms along with the onion and carrots, or stir in beans for extra protein and fiber.

Is it kid‑friendly?

Yes — the mild tomato and cream base combined with cheese ravioli tends to be well‑accepted by children. If kids are sensitive to spice, you can skip the red pepper flakes.

Conclusion

This one‑pot vegetarian ravioli soup is a delicious, easy and flexible meal that comes together quickly and brings together hearty pasta, vibrant vegetables and a savory broth. Whether you’re looking for a simple weeknight dinner or something cozy for a chilly evening, this soup delivers comfort and flavor with minimal fuss.