Simple and Delicious Ravioli Soup in One Pot is a quick, comforting dish that brings together tender ravioli, flavorful broth, and a mix of fresh veggies all cooked in the same pot. It’s the kind of meal that feels cozy but doesn’t require a lot of fuss in the kitchen.
I love making this soup when I want something warm and filling but also easy to whip up on busy days. Using store-bought ravioli saves so much time, and the one-pot method means less cleanup, which makes me happy every time. Plus, I usually throw in whatever veggies I have on hand – spinach, tomatoes, or a little zucchini – to make it even better.
My favorite way to eat it is with a sprinkle of parmesan cheese on top and some crusty bread on the side to soak up all the tasty broth. It’s such a simple recipe, but it always feels like a little bowl of comfort, perfect for sharing with family or enjoying solo at the end of a long day.
Key Ingredients & Substitutions
Ravioli: Cheese ravioli works great here, but you can swap in meat or veggie-filled ravioli depending on your taste. Fresh or frozen both cook well in the soup.
Broth: Use chicken or vegetable broth for the base. Homemade broth adds richness, but store-bought is fine for a quick meal.
Tomatoes: Marinara or crushed tomatoes give the soup its bright flavor. If you like it less chunky, use smooth tomato sauce instead.
Spinach: Fresh spinach adds color and nutrition. You can substitute with kale or Swiss chard if you prefer a heartier green.
Parmesan: Parmesan cheese adds a lovely salty finish. Parmesan alternatives like Pecorino Romano or nutritional yeast work well for different diets.
How Do I Cook the Ravioli Perfectly in Soup?
Adding ravioli directly to the simmering soup saves time, but it needs careful timing so they don’t overcook and fall apart.
- Bring the soup to a gentle boil before adding ravioli.
- Lower heat to medium-low to keep a gentle simmer while cooking the ravioli.
- Simmer ravioli for 5-7 minutes, checking for tenderness but watch they don’t turn mushy.
- Stir gently to keep ravioli from sticking to the pot or breaking.
- Add delicate spinach at the last minute so it wilts but stays fresh.
Following these steps helps keep the ravioli tender and intact, making your soup delicious every time.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for cooking the soup and ravioli all in one place without spills.
- Wooden spoon or silicone spatula – great for stirring gently without damaging your pot.
- Chef’s knife – to chop onion, garlic, and fresh herbs quickly and safely.
- Cutting board – keeps your workspace clean and makes chopping easier.
- Ladle – for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap cheese ravioli with meat or spinach-filled ravioli for a different taste and texture.
- Add cooked Italian sausage or shredded chicken for extra protein and hearty flavor.
- Mix in chopped zucchini or mushrooms for more veggies and subtle earthiness.
- Stir in fresh basil or switch to kale instead of spinach for a different leafy green twist.
Simple and Delicious Ravioli Soup in One Pot
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 (24 oz) jar marinara or crushed tomatoes
- 1 package (9-12 oz) refrigerated or frozen cheese ravioli
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes from start to finish. It’s quick enough for a weeknight dinner but still feels special and delicious.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 3 to 4 minutes. Then add the minced garlic, dried Italian seasoning, and red pepper flakes if you like a little heat. Stir everything for about 30 seconds until fragrant.
2. Make the Soup Base:
Pour in the chicken or vegetable broth and the jar of marinara or crushed tomatoes. Stir everything together and bring the soup to a gentle boil.
3. Cook the Ravioli and Add Spinach:
Once the soup is boiling, add the ravioli. Lower the heat to medium-low and simmer for 5 to 7 minutes until the ravioli are cooked through and tender. Then stir in the chopped spinach and cook for another minute or two until it wilts nicely.
4. Finish and Serve:
Season the soup with salt and pepper to your liking. Remove the pot from heat and stir in the grated Parmesan cheese until melted and smooth. Ladle the soup into bowls, sprinkle with more Parmesan and some fresh parsley or basil for a tasty garnish. Serve with crusty bread on the side to soak up all the yummy broth!
Can I Use Frozen Ravioli for This Soup?
Absolutely! Just make sure to add frozen ravioli directly to the simmering soup and increase the cooking time by a couple of minutes until they’re tender. No need to thaw beforehand.
Can I Make This Soup Ahead of Time?
Yes! The soup reheats well and flavors even improve after sitting for a few hours. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the ravioli.
What Can I Use Instead of Spinach?
You can easily swap spinach for kale, Swiss chard, or even arugula. Just add heartier greens a little earlier so they have time to soften, and delicate greens right at the end.
How Should I Store Leftover Soup?
Store leftovers in a sealed container in the refrigerator for 3 days. When reheating, warm the soup slowly on the stove, stirring occasionally to keep the ravioli from sticking or breaking apart.