Comforting Ravioli Soup Recipe for Cozy Nights

Ravioli soup is like a warm hug in a bowl, combining the comfort of tender pasta with the heartiness of a flavorful broth. Imagine sinking your spoon into this aromatic dish, where each bite bursts with savory goodness and the perfect balance of textures.

This ravioli soup recipe is perfect for cozy evenings or when you need a little pick-me-up after a long day. Trust me, your taste buds will thank you for this delightful experience that screams comfort and joy.

I remember the first time I made this ravioli soup; my friends were convinced I had transformed into a culinary wizard overnight! Their delighted faces and repeated requests for seconds made my heart swell with joy.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Ravioli: Opt for cheese-filled ravioli for the best flavor, but any filling works wonderfully.

• Vegetable Broth: A rich vegetable broth adds depth; choose low-sodium to control saltiness.

• Fresh Spinach: Baby spinach wilts beautifully in hot soup, adding color and nutrients.

• Carrots: Sliced thinly, they add sweetness and crunch; use fresh ones for vibrant flavor.

• Garlic: Minced garlic infuses the broth with irresistible aroma; fresh is always better than powdered.

• Onion: A diced onion adds a savory base; sauté until translucent for optimal flavor.

• Parmesan Cheese: Freshly grated Parmesan is a must for garnishing; it melts beautifully into the soup.

• Herbs (Thyme & Basil): Fresh herbs elevate the dish; use them generously for that garden-fresh taste.

• Pepper Flakes (Optional): For those who enjoy a kick, add crushed pepper flakes to spice things up!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sautéing Aromatics: Heat a large pot over medium heat and drizzle in olive oil. Add diced onions and sauté until they turn translucent and release their sweet aroma. Toss in minced garlic, stirring just until fragrant—around 30 seconds.

Add Vegetables to the Mix: Throw in sliced carrots next, allowing them to cook until slightly softened. This should take about 3-4 minutes, as you want them tender yet still crunchy.

Pouring in Broth and Herbs: Now it’s time to pour in your vegetable broth along with fresh thyme and basil. Bring everything to a gentle boil while stirring occasionally, letting those aromatic flavors mingle together beautifully.

Introducing Ravioli and Spinach: Gently place the fresh ravioli into the bubbling broth followed by handfuls of baby spinach. Cook according to the ravioli package instructions—usually about 4-5 minutes—until they float to the surface.

Tasting Time!: Before serving, taste your creation! Adjust seasoning with salt or pepper if necessary. If you’re feeling adventurous, sprinkle in some crushed red pepper flakes for that extra zing!

Serving and Garnishing: Ladle your beautiful ravioli soup into bowls and finish off with freshly grated Parmesan cheese on top. Serve hot alongside crusty bread or a simple salad to round out your meal.

Enjoy every comforting spoonful of this delightful ravioli soup! You’ve just created something special that will keep everyone coming back for more.

Perfecting the Cooking Process

Start by sautéing onions and garlic until golden, then add broth and bring to a simmer before adding ravioli. This ensures maximum flavor infusion.

Add Your Touch

Consider using different types of ravioli or adding kale for extra nutrition. A splash of cream can also create a richer texture.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve texture.

Sometimes, when I serve this soup, friends can’t believe how easy it is to make! Their joy makes my heart smile, reminding me why I love cooking.

FAQ

Can I use frozen ravioli in this ravioli soup recipe?

Absolutely! Frozen ravioli works perfectly; just add them directly into the simmering broth.

What if I don’t have vegetable broth?

Chicken broth can be used instead, giving the soup a richer flavor profile that everyone will enjoy.

How do I prevent the ravioli from sticking together?

Stir gently while cooking and ensure there’s enough liquid in the pot for them to float freely.

Print

Ravioli Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Lawson
• Total Time: 25 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Warm up with this comforting ravioli soup, a perfect blend of tender pasta and savory broth. Each spoonful is an explosion of flavor, featuring fresh vegetables and aromatic herbs that create a delightful experience for your taste buds. Ideal for chilly evenings or busy weeknights, this dish is not only satisfying but also customizable, making it a family favorite.

---

Ingredients

Scale 1x2x3x

• 9 oz fresh cheese-filled ravioli
• 4 cups low-sodium vegetable broth
• 2 cups baby spinach
• 1 cup sliced carrots (approximately 2 medium)
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp fresh thyme, chopped
• 1 tsp fresh basil, chopped
• 1/4 tsp crushed red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for an additional 30 seconds.
2. Add sliced carrots and cook for about 3-4 minutes until tender yet still crunchy.
3. Pour in the vegetable broth along with thyme and basil; bring to a gentle boil while stirring occasionally.
4. Gently add the ravioli and spinach; cook according to the package instructions (about 4-5 minutes) until ravioli float.
5. Taste and adjust seasoning as necessary. Garnish with freshly grated Parmesan before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (about 300g)
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 20mg