Easy One Pot Ravioli Soup

Easy One Pot Ravioli Soup is a hearty, flavorful dish that combines soft, cheese-stuffed ravioli with a rich tomato broth and plenty of savory seasonings. It’s a satisfying, family-friendly meal that comes together quickly in one pot, making it perfect for busy weeknights.

Why You’ll Love This Recipe

I love how comforting and simple this soup is—like a mash-up of Italian pasta night and cozy soup weather. It’s ready in under 30 minutes and doesn’t require a sink full of dishes. The ravioli cook right in the broth, soaking up all the flavor and making each bite deliciously cheesy and satisfying. It’s warm, filling, and always a hit with everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese ravioli (fresh or frozen)

• Olive oil

• Onion, chopped

• Garlic, minced

• Crushed tomatoes or tomato sauce

• Vegetable or chicken broth

• Italian seasoning

• Salt and black pepper

• Spinach or kale (optional)

• Fresh basil or parsley (optional, for garnish)

• Grated Parmesan cheese (for serving)

• Red pepper flakes (optional, for a kick)

Directions

1. I start by heating olive oil in a large pot over medium heat. I sauté the chopped onion until soft, then add the garlic and cook for another minute.

2. I stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. I bring it all to a gentle boil.

3. Once the broth is simmering, I add the ravioli directly to the pot and cook according to package instructions—usually about 4–6 minutes if using fresh, a bit longer for frozen.

4. In the last minute or two of cooking, I stir in fresh spinach until wilted.

5. I taste the broth and adjust the seasoning as needed, then ladle the soup into bowls.

6. I top each bowl with grated Parmesan and a sprinkle of chopped basil or parsley before serving.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—10 minutes for prep and 15 minutes for cooking.

Variations

Sometimes I add cooked Italian sausage or shredded rotisserie chicken for a protein boost. If I want a creamy version, I stir in a splash of heavy cream or a spoonful of ricotta just before serving. I’ve also used meat or spinach ravioli for variety, and they all work great.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The ravioli can soak up broth over time, so I add a splash of extra broth or water when reheating on the stovetop or in the microwave. It’s best eaten within a couple days for the best texture.

FAQs

Can I use frozen ravioli?

Yes, I use frozen ravioli often—they cook straight from the freezer and taste great in this soup. I just add a few extra minutes to the cook time.

Is this soup vegetarian?

Yes, as long as I use vegetable broth and cheese ravioli with no meat. I check the labels if I’m cooking for vegetarians.

Can I make this ahead of time?

I prefer to make the broth ahead and cook the ravioli fresh when ready to serve. This keeps the pasta from getting too soft.

What vegetables can I add?

I like adding spinach, kale, zucchini, or mushrooms to bulk up the soup with more veggies. I sauté them with the onion for best flavor.

How do I thicken the soup?

If I want a thicker, more stew-like soup, I add less broth or stir in a spoonful of tomato paste while it simmers.

Conclusion

Easy One Pot Ravioli Soup is my go-to when I need something cozy, quick, and satisfying. It’s simple enough for weeknights, hearty enough for leftovers, and flexible with whatever ingredients I have on hand. Whether I’m feeding the whole family or just myself, this soup brings comfort to the table every time.

Print