Imagine coming home after a long, exhausting day and having a hearty, restaurant-quality meal on the table in just 30 minutes, all while only having one single pot to wash. Sounds like a dream, right? Welcome to the magic of this Easy One Pot Ravioli Soup! This recipe is the ultimate definition of comfort food meets weeknight convenience.
This simple yet elegant soup is packed with savory Italian sausage, tender cheese ravioli, bright crushed tomatoes, and fresh spinach, all swimming in a rich, creamy, and deeply flavorful broth. It’s a complete meal—protein, pasta, and vegetables—all cooked together in the same pot, maximizing flavor and minimizing cleanup. It’s perfect for chilly evenings, fast family dinners, or whenever you crave Italian comfort without the fuss.
If you love the convenience of one-pan meals but crave the heartiness of soup, this One Pot Ravioli Soup is about to become your new favorite recipe. It’s a guaranteed crowd-pleaser that proves gourmet flavor doesn’t have to mean complicated cooking!
Why This One Pot Ravioli Soup Works Wonders
This recipe is a powerhouse of flavor and efficiency, making it incredibly popular with busy home cooks. Here’s why it’s a must-have in your collection:
- True One-Pot Wonder: The entire recipe, from browning the sausage to cooking the ravioli, happens in a single Dutch oven or soup pot.
- 30-Minute Meal: The speed comes from using fast-cooking fresh or frozen ravioli, which takes less than 10 minutes to cook right in the broth.
- Incredible Depth of Flavor: We build the flavor by browning the sausage first and using high-quality canned tomatoes and Italian herbs.
- Kid-Friendly: Everyone loves cheese ravioli, and the creamy broth is mild yet flavorful, making it a hit with even the pickiest eaters.
- Freezer-Friendly Base: The broth and sausage mixture can be made ahead of time and frozen for the ultimate quick-prep meal.
Ingredients
This recipe uses simple ingredients found in any supermarket to create complex Italian flavor.
For the Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 4 cups chicken or vegetable broth (low sodium)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup water (or white wine)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon black pepper
For the Finish
- 1 (9 oz) package fresh or frozen cheese ravioli (spinach or mushroom ravioli also works)
- 3 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese (plus more for serving)
Step-by-Step Instructions: One Pot, Zero Stress
Follow these steps for a perfectly cooked, rich, and creamy Ravioli Soup every time.
- Brown the Sausage: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook until the sausage is fully browned. Crucial Step: Drain off all excess grease from the pot and discard. Return the sausage to the pot over medium heat.
- Sauté Aromatics: Add the diced yellow onion and sauté for 5–7 minutes until softened. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Simmer the Broth: Pour in the chicken broth, crushed tomatoes, and 1/2 cup of water (or wine). Stir well to combine. Bring the soup to a full rolling boil, then reduce the heat, cover, and let it simmer for 10 minutes to allow the flavors to meld and deepen.
- Cook the Ravioli: Uncover the pot and bring the soup back to a gentle simmer. Add the ravioli directly to the soup. Cook according to package directions (usually 3–7 minutes). Important: Do not overcook the ravioli, as it will become mushy. It should be tender but still hold its shape.
- Add Greens and Cream: Stir in the chopped fresh spinach. Cook for just 1–2 minutes until the spinach is fully wilted. Reduce the heat to the lowest setting. Stir in the heavy cream and the 1/4 cup of grated Parmesan cheese. Stir just until the cheese is melted and the soup is creamy and warm. Do not boil the soup after adding the cream.
- Taste and Serve: Taste the Easy One Pot Ravioli Soup and adjust the salt and pepper as needed. Ladle into bowls and serve immediately, topped with an extra sprinkle of Parmesan, fresh parsley, and crusty bread for dipping.
Pro Tips for the Ultimate Creamy Ravioli Soup
Achieving that perfect blend of creaminess and flavor requires a few simple expert tricks.
- Don’t Overcook the Ravioli: This is the most common mistake. Ravioli, especially fresh, cooks very quickly. Once added, test a piece after 3 minutes. Overcooked ravioli becomes gummy and breaks apart, releasing all its filling into the soup.
- Rinse Your Ravioli: If you are using frozen ravioli, running it quickly under cold water just before adding it to the soup helps to remove ice crystals and prevent the ravioli from sticking together.
- The Power of Parmesan Rinds: To infuse an extra layer of authentic Italian flavor, add a Parmesan cheese rind (if you have one) to the soup base when you add the broth. Simmer it for the full 10 minutes, and then remove and discard the rind before adding the cream.
- Use Quality Tomatoes: The crushed tomatoes are a major flavor component. Choose a good quality brand that is sweet and bright, not metallic or watery. San Marzano-style crushed tomatoes are always an excellent choice.
- Preventing Curdling: Always remember to reduce the heat to low before adding the heavy cream and cheese. High heat can cause the dairy to separate and give your smooth soup a grainy texture.
Serving Suggestions and Flavor Variations
This One Pot Ravioli Soup is fantastic on its own, but these simple additions can elevate it further.
Serving Suggestions
- Garlic Bread or Knots: The perfect accompaniment to any Italian soup. The bread is ideal for soaking up every drop of that creamy broth.
- Side Salad: A light, crisp side salad dressed with a simple vinaigrette offers a refreshing balance to the richness of the soup.
- Garnish Bar: Offer a small bowl of fresh basil or parsley, red pepper flakes, and extra Parmesan cheese so everyone can customize their bowl.
- Wine Pairing: A dry Italian white wine like Pinot Grigio or a light-bodied red like Chianti pairs well with the acidity of the tomatoes and the richness of the cream.
Creative Variations
- Make it Vegetarian: Substitute the Italian sausage with a plant-based ground substitute, or use 1 pound of sliced mushrooms (cremini or baby bellas) sautéed with the onions. Use vegetable broth instead of chicken broth.
- Add Beans: Stir in one can (15 oz) of drained and rinsed cannellini beans during the last 5 minutes of simmering for added fiber and heartiness.
- Change the Greens: Substitute the spinach with 2 cups of chopped kale or Swiss chard. If using kale, you may need to simmer it for 5–7 minutes to fully tenderize it.
- Swap the Ravioli: Experiment with different ravioli fillings! Pumpkin or butternut squash ravioli adds a sweet, autumnal twist, while mushroom ravioli deepens the savory flavor.
- Add Pesto: Stir in 1-2 tablespoons of basil pesto right at the end, along with the cream, for a vibrant, herbaceous flavor boost.
Frequently Asked Questions
- Can I use frozen ravioli? Yes, absolutely! Frozen ravioli works perfectly in this One Pot Ravioli Soup recipe and often takes about the same amount of time to cook as fresh (usually 5–7 minutes). Just add it directly to the simmering broth; no need to thaw first.
- What if my soup is too thin? If the soup is too thin, the easiest fix is to make a cornstarch slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this mixture into the simmering soup (before adding the cream) and let it cook for 2–3 minutes until it thickens slightly.
- How long can I store leftover Ravioli Soup? Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the ravioli will continue to absorb liquid overnight, and the soup will become much thicker (almost stew-like).
- Reheating Tip: Reheat gently on the stovetop over low heat, adding a splash of extra chicken broth or water to thin the soup back to your desired consistency.
- Does this soup freeze well?It is not recommended to freeze the soup after adding the ravioli. The pasta will absorb too much liquid and become mushy and grainy upon thawing and reheating.
- Freezer Solution: To prep ahead, cook the soup through step 3 (simmering the base) and freeze the broth and sausage mixture without the ravioli, spinach, or cream. When ready to serve, thaw the base, bring it to a simmer, and proceed with steps 4, 5, and 6.
- Can I use ground beef instead of sausage? Yes, you can. If you substitute with ground beef, make sure to add extra seasoning—specifically 1/2 teaspoon of fennel seeds (which gives Italian sausage its unique flavor) and a pinch more dried oregano and basil.
This Easy One Pot Ravioli Soup is the perfect way to get a comforting, flavor-packed meal on the table with minimal effort. Enjoy the delicious results!
Don’t forget to Pin this recipe for later and share your own delicious, one-pot creations in the comments below!
Easy One Pot Ravioli Soup
This one pot ravioli soup is a quick, comforting dinner made with cheese ravioli simmered in a tomato-based broth with herbs and parmesan. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
- Add ravioli and cook according to package directions, about 5–7 minutes, until tender.
- Stir in spinach and cook for 2 minutes until wilted.
- Remove from heat and stir in parmesan cheese.
- Serve hot, garnished with extra parmesan if desired.
Notes
Use refrigerated or frozen ravioli. Add spinach or kale for extra nutrition, or stir in cooked Italian sausage for a heartier version. Leftovers thicken as they cool — add a splash of broth when reheating.