Easy One Pot Ravioli Soup
Craving something cozy and comforting? My homemade ravioli soup comes together in less than 30 minutes and tastes like a hug in a bowl. Packed with tender, cheesy ravioli, and Italian sausage, in a rich, savory broth, this soup is an easy one-pot wonder for a busy weeknight.
Table of Contents
show
Easy Ravioli Soup Recipe
- Hearty. This soup has cheesy ravioli and protein-rich Italian sausage which makes it a filling, warm, and cozy meal. It’s one of those “stick to your ribs” dinners that’s perfect for chilly nights!
- Flavorful. My homemade ravioli soup combines the rich, cheesy goodness of fresh ravioli with a savory, herb-infused broth. Each spoonful is loaded with comforting flavors that keep you coming back for more.
Ingredients for Ravioli Soup
- Onion & Garlic: Onion and garlic are the best way to start off a soup! I prefer yellow onion and freshly minced garlic.
- Italian Sausage: I like to use ground Italian sausage. You can also use links of sausage and squeeze them from their casing.
- Tomato Paste: Tomato paste is my favorite way to add that “cooked-all-day” flavor in just minutes!
- Chicken Broth: You can use chicken broth or veggie broth for this recipe.
- Crushed Tomatoes: Crushed tomatoes add texture to the broth making it thicker than a traditional soup broth. Feel free to substitute with canned tomato sauce.
- Cheese Ravioli: Use refrigerated, fresh ravioli instead of shelf-stable ravioli for this recipe. It cooks super quickly and tastes much better!
- Spinach: You can use baby spinach or your favorite leafy green. This soup is also delicious without spinach.
- Heavy Cream: Heavy cream creates a rich broth. Half and half would work in a pinch but the consistency will be thinner.
How to Make Ravioli Soup at Home
Heat olive oil in a large pot over medium-high heat. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes. Add garlic and Italian seasoning and saute for 30 seconds. Stir in tomato paste and cook for a minute. Add sausage and cook, crumbling with a spatula, until browned and cooked through.
Stir in broth, crushed tomatoes, and ravioli along with a couple large pinches of salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to low, and simmer for about 3-5 minutes or until the ravioli is cooked al dente.
Stir in chopped spinach and heavy cream until the spinach wilts and the soup is warmed through.
Season to taste with salt and pepper. Garnish with Parmesan and parsley and enjoy!
Tips for Making the Best Ravioli Soup
- Lots of Ravioli. This soup is heavy on the ravioli. If you want less ravioli and more broth, use a 10-ounce package of ravioli instead of an 18-ounce package.
- Keep it Fresh. Stick with refrigerated ravioli for this recipe. Shelf-stable ravioli will take much longer to cook and doesn’t taste quite as delicious. Use ravioli filled with cheese or any filling you like. We usually pick spinach or mushrooms.
- Keep it al dente. Don’t overcook the pasta! Just a few minutes of simmering is usually enough to cook the ravioli through. If you aren’t sure, carefully fish out a ravioli, let it cool for a bit, and give it a taste.
- Season Moderately. The ingredient list for this ravioli soup is short and sweet. So be sure to season well with salt and pepper. That will ensure that your soup has the most flavor.
Make-Ahead Instructions
- This ravioli soup recipe tastes best when it’s fresh.
- As it sits, the ravioli is going to soak up the broth.
- If you’re planning to make this soup ahead of time, you may want to store the broth separately from the pasta so that it doesn’t become mushy.
Storing Leftover Ravioli Soup
- Store leftover soup in an airtight container in the fridge.
- If you’re storing it for more than a day, you may want to store the broth and ravioli separately so the ravioli doesn’t get mushy.
Reheating Ravioli Soup
- Reheat soup in a small saucepan over medium heat until warmed through.
- You can also microwave it in 30-60 second increments until heated through.
- You may need to add a splash of broth or cream to loosen it up before reheating.
- Season to taste with salt and pepper before serving.
Try these soups next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Ravioli Soup
Craving something cozy and comforting? My homemade ravioli soup comes together in less than 30 minutes and tastes like a hug in a bowl. Packed with tender, cheesy ravioli, and Italian sausage, in a rich, savory broth, this soup is an easy one-pot wonder for a busy weeknight.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 16 ounces Italian sausage
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 18 ounce package refrigerated cheese/spinach ravioli
- 2 cups fresh chopped spinach
- 1 cup heavy cream
- Kosher salt
- fresh cracked pepper
Garnish:
- shaved Parmesan
- fresh chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes.
- Add garlic and Italian seasoning and saute for 30 seconds. Stir in tomato paste and cook for a minute.
- Add sausage and cook, crumbling with a spatula, until browned and cooked through.
- Stir in broth, crushed tomatoes, and ravioli along with a couple large pinches of salt and pepper.
- Bring to a simmer over medium-high heat. Reduce heat to low, and simmer for about 3-5 minutes or until the ravioli is cooked al dente.
- Stir in chopped spinach and heavy cream until the spinach wilts and the soup is warmed through.
- Season to taste with salt and pepper. Garnish with Parmesan and parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Lots of Ravioli. This soup is heavy on the ravioli. If you want less ravioli and more broth, use a 10-ounce package of ravioli instead of an 18-ounce package.
-
- Keep it Fresh. Stick with refrigerated ravioli for this recipe. Shelf-stable ravioli will take much longer to cook and doesn’t taste quite as delicious. Use ravioli filled with cheese or any filling you like. We usually pick spinach or mushrooms.
-
- Keep it al dente. Don’t overcook the pasta! Just a few minutes of simmering is usually enough to cook the ravioli through. If you aren’t sure, carefully fish out a ravioli, let it cool for a bit, and give it a taste.
-
- Season Moderately. The ingredient list for this ravioli soup is short and sweet. So be sure to season well with salt and pepper. That will ensure that your soup has the most flavor.
Excellent! Perfect for a rainy, snowy day! Keeper indeed! 💕
So glad to hear you enjoyed this ravioli soup recipe, Diane!
My 11 year old son insisted I come back and leave a review! (He loves to help me prep and make dinner & stated that if everyone loved it, we HAD to follow Step 9!)
That being said, in a house full of extremely picky eaters, this one got a solid stamp of approval from EVERYONE! My 8 year old who almost always eats something different than the rest of us declared it a “keeper”!
The flavors were as stated — like a hug in a bowl! We have already decided to add it to our normal rotation!
That is literally the sweetest thing I’ve ever heard, Brooke! You’ve got a sweet boy on your hands!! 🙂 It’s the best feeling to find a keeper recipe that everyone loves!! Thanks so much for leaving a review!
I used the bones from a rotisserie chicken to make a pint of stock, so I used it instead of the commercial stuff. I cut the recipe down to serve one, and I substituted sorrel (which is abundant in my garden) for the spinach. It gave me a home for the open bag of ravioli that was in the fridge. Terrific, endlessly variable and very easy. Great recipe!
That sounds delicious, StuKin! Thanks for taking the time to leave a review – I really appreciate it 🙂
Made this today. It was amazing. Definitely going to make this again. I even put about 3/4 c. Of shredded zucchini in it. 😆
Great idea to add the zucchini, Sheila! I’m so glad you enjoyed this ravoili soup 🙂 Thanks for taking the time to leave a review!!
Omg….this is absolutely a keeper…can’t wait to share this all my friends …my kids are going to love it…thank you !
Woohoo! Love to hear it, Carol!
Delicious. Have made it a few times.
So glad to hear that, Pamela! Thanks for taking the time to leave a review! 🙂
I made it in my Instant Pot. I pressured it for 1 minute and let Natural Pressure Release for 2 minutes then Quick Released. This will be a recipe that I will make again. Super easy and delicious. 👍🏼
Thank you so much for sharing that this worked well in the Instant Pot, Lynette! I will have to give that a try next time I’m making it!! 🙂
Wonderful..Cooked ravioli separately and added when ready to serve…
Great idea cooking the ravioli separate and then adding it before serving. So glad you enjoyed this one, Sharon!