Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy Ravioli Soup is a quick, comforting meal that’s better than takeout. After making it dozens of times, I’ve discovered the trick to keeping it creamy and preventing soggy ravioli. The result is a cozy, cheesy soup that’s ready in just 20 minutes. Keep reading for my tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart Recipe and Creamy Pistachio Cheesecake Recipe with Graham Cracker Crust.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Easy to make in just 20 minutes
- Better than takeout, cheaper too
- Creamy, cheesy, and packed with flavor
- Perfect for busy weeknights and meal prepping
What You'll Need for Easy Ravioli Soup Recipe with Spinach and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 (20 oz) package frozen cheese ravioli
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 3 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Optional: Grated Parmesan cheese
- Optional: Fresh basil, chopped
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- frozen ravioli: You can use homemade or refrigerated ravioli if preferred.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Easily blend the soup right in the pot for a smooth, creamy texture. Pays for itself in just a few uses. → See on Amazon
- High-quality broth — Using a rich, flavorful broth is key to a delicious soup. It's worth the investment. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Step 1: In a large pot, sauté onion, garlic, and red pepper flakes (if using) in olive oil over medium heat until softened.
- Step 2: Add broth, diced tomatoes (with juice), dried basil, and oregano. Bring to a boil.
- Step 3: Add frozen ravioli. Reduce heat to medium-low, cover, and let simmer for 8-10 minutes, or until ravioli are tender.
- Step 4: Stir in spinach and cook until wilted. Use an immersion blender to partially blend the soup for a creamy texture (optional).
- Step 5: Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan, fresh basil, and crushed red pepper flakes (if using).
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- Common mistake and fix: Don't overcook the ravioli or they'll become soggy. Eight to ten minutes is plenty.
- Time-saving tip: You can use a rotisserie chicken to save time and add extra flavor to the broth.
- Make-ahead tip: This soup freezes well. Make a big batch and freeze individual portions for up to 3 months.
Storing & Reheating Easy Ravioli Soup Recipe with Spinach and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stovetop over medium heat.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth and vegetarian ravioli.
- Best substitution: You can substitute the spinach with kale or Swiss chard for a different flavor profile.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat on the stovetop.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a little more broth or water. If it's too thin, let it simmer uncovered for a few more minutes to reduce.
Want to level up this recipe?
High-quality ravioli — Using fresh, high-quality ravioli makes a big difference in the final dish. It's worth the investment. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 1 (20 oz) package frozen cheese ravioli
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 3 cups fresh spinach
Seasonings
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Optional Toppings
- Grated Parmesan cheese
- Fresh basil, chopped
- Crushed red pepper flakes
Instructions
- Step 1: In a large pot, sauté onion, garlic, and red pepper flakes (if using) in olive oil over medium heat until softened.
- Step 2: Add broth, diced tomatoes (with juice), dried basil, and oregano. Bring to a boil.
- Step 3: Add frozen ravioli. Reduce heat to medium-low, cover, and let simmer for 8-10 minutes, or until ravioli are tender.
- Step 4: Stir in spinach and cook until wilted. Use an immersion blender to partially blend the soup for a creamy texture (optional).
- Step 5: Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan, fresh basil, and crushed red pepper flakes (if using).
Notes
- Chef tip: For a vegetarian version, use vegetable broth and vegetarian ravioli.
- Best substitution: You can substitute the spinach with kale or Swiss chard for a different flavor profile.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat on the stovetop.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a little more broth or water. If it's too thin, let it simmer uncovered for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: This soup can be made ahead of time and reheated on the stovetop over medium heat.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 10g
- Carbs: 45g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 30mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, this soup can be made up to 2 days ahead of time. Store in the fridge and reheat on the stovetop.
Overcooking the ravioli can cause them to become soggy. Eight to ten minutes is plenty of time to cook them.
Yes, you can use fresh ravioli instead of frozen. Cook them separately according to package instructions and add them to the soup at the end.
This soup is not gluten-free as it contains ravioli. To make it gluten-free, use gluten-free ravioli and ensure your broth is gluten-free.
Yes, you can make this soup in the slow cooker. Cook the ravioli separately and add them to the slow cooker in the last 15-20 minutes of cooking.
A Warm Final Note
I can’t wait for you to try Easy Ravioli Soup Recipe with Spinach and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
