This Simple and Delicious Ravioli Soup in One Pot is just what you need when you’re craving something comforting without a lot of fuss. It’s packed with tender ravioli, fresh veggies, and a flavorful broth that comes together all in one pot, making it perfect for a quick and cozy meal. The ravioli adds a nice chewy texture that feels special but takes hardly any time to cook.
I love making this soup on busy weeknights because it’s so easy and fast, but it still feels like a bowl of warm, homemade goodness. One thing I do is add a handful of fresh spinach or kale towards the end for a little green pop and some extra nutrients. Plus, it’s fun to experiment with different types of ravioli—cheese, meat, or even mushroom—to keep things interesting.
My favorite way to serve this soup is with a sprinkle of Parmesan on top and a side of crusty bread for dipping. It’s great for sharing with family or friends, and it always gets lots of compliments. Honestly, this soup is one of those meals that just feels right during cooler months but really works any time you want a satisfying, simple dinner with minimal cleanup.
Key Ingredients & Substitutions
Cheese Ravioli: The star ingredient here adds comforting texture and tastes great. If you can’t find cheese ravioli, try spinach or mushroom-filled ones for variety. Frozen ravioli works too, just add a minute or two extra cooking time.
Crushed Tomatoes: They make the soup rich and flavorful. If you prefer a smoother texture, blend the tomatoes before adding. For freshness, canned diced or whole tomatoes break down nicely too.
Broth: Vegetable or chicken broth both work well. For a vegetarian version, stick to vegetable broth. Homemade broth gives extra depth, but store-bought is fine for convenience.
Fresh Basil & Parmesan Cheese: These finish the soup with bright, fresh flavor. If you don’t have fresh basil, dried works but add it earlier when simmering. Parmesan boosts richness; a good substitute is Pecorino Romano or Asiago.
How Can You Make This One-Pot Soup Easy and Flavorful?
Building flavor is key, so start by sautéing the onion, carrot, and celery until soft—this creates a tasty base. Cooking the garlic just a minute longer helps it release aroma without burning.
- Combine crushed tomatoes and broth, then simmer for at least 10 minutes to let flavors mix well.
- Adding ravioli last keeps it from overcooking and turning mushy—follow package times closely.
- Adding greens like spinach or kale near the end ensures they stay vibrant and don’t wilt too much.
- Finish with fresh herbs and cheese off the heat for the best taste and texture.
Using one pot means less cleanup, and stirring occasionally prevents ravioli from sticking or tearing. With these simple tips, your soup will turn out nicely balanced and comforting every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it heats evenly and holds all the soup ingredients perfectly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – to chop onions, carrots, celery, and herbs easily.
- Cutting board – provides a safe surface for chopping.
- Ladle – helps serve the soup nicely without spills.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat-filled or mushroom ravioli to change up the flavor and texture.
- Add cooked Italian sausage or ground turkey before the veggies for extra protein and richness.
- Stir in a handful of chopped spinach or kale near the end for more color and nutrition.
- Sprinkle crushed red pepper flakes for a mild spicy kick, especially if you like heat in your soup.
Simple and Delicious Ravioli Soup in One Pot
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried Italian seasoning (or a blend of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
Ravioli and Garnish:
- 1 (9-ounce) package refrigerated cheese ravioli
- ¼ cup fresh basil leaves, chopped (plus a few whole leaves for garnish)
- ¼ cup freshly grated Parmesan cheese (plus more for serving)
- Optional: a handful of fresh spinach or kale
Time Needed
This delicious ravioli soup comes together quickly—around 10 minutes for prep and about 20 minutes to cook. In just about 30 minutes total, you’ll have a comforting, flavorful soup ready to enjoy.
How to Make It Step-by-Step:
1. Sauté the Veggies:
Warm the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook and stir for about 5 minutes until they soften and become fragrant.
2. Add Garlic and Liquids:
Add the minced garlic and cook for 1 more minute. Then pour in the crushed tomatoes and broth. Stir everything well to combine.
3. Season and Simmer:
Add the dried Italian seasoning. Season with salt and pepper to your taste. Bring the soup to a boil, then lower the heat and let it simmer gently for 10 minutes, allowing the flavors to blend.
4. Cook the Ravioli and Greens:
Add the refrigerated ravioli straight into the simmering soup. Cook them according to the package directions (usually 3-5 minutes) until tender. If you’re adding spinach or kale, stir it in during the last 2 minutes so it wilts nicely.
5. Finish with Fresh Herbs and Cheese:
Take the pot off the heat and stir in the chopped fresh basil and grated Parmesan cheese. This adds fresh flavor and a creamy finish to your soup.
6. Serve and Enjoy:
Pour the soup into bowls and garnish with a few whole basil leaves and extra Parmesan cheese. Serve hot, ideally with some crusty bread on the side for dipping. Enjoy your easy, one-pot ravioli soup!
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes! Just make sure to add a couple extra minutes to the cooking time since frozen ravioli takes a bit longer to cook through. Add them straight to the simmering soup without thawing.
How Can I Make This Soup Vegetarian or Vegan?
Use vegetable broth instead of chicken broth to keep it vegetarian. For a vegan version, choose vegan ravioli (or omit ravioli and use pasta shells) and skip the Parmesan or use a vegan cheese alternative.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup base up to 2 days before and refrigerate it. Add the ravioli fresh when reheating and cook just before serving to keep the pasta from getting mushy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to avoid overcooking the ravioli. You can also freeze the soup, but add ravioli fresh after thawing for best texture.
