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.
Servings: 6 bowls
Calories: 310kcal
Cost: 13
Equipment
- large pot
- wooden spoon
- measuring cups and spoons
- ladle
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 1 package (20 oz) cheese ravioli (fresh or frozen)
- 2 cups fresh spinach
- 0.5 cup grated parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 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.