One-Pot Vegetarian Ravioli Soup
This One-Pot Vegetarian Ravioli Soup is such a cozy, simple meal that's perfect for any day you want something warm and filling without a lot of fuss. It’s full of…
Tip: save now, cook later.This One-Pot Vegetarian Ravioli Soup is such a cozy, simple meal that’s perfect for any day you want something warm and filling without a lot of fuss. It’s full of tender cheese ravioli, fresh veggies, and a flavorful broth that brings everything together in one delicious pot. The best part is how easy it is to make and how quickly it comes together, which always feels like a little victory in my kitchen.
I love making this soup when I want comfort food that doesn’t take all day. The ravioli soaks up the flavors just enough to be soft but not falling apart, and the mix of veggies adds just the right touch of freshness. I usually toss in some spinach or kale near the end to brighten it up, and I always add a sprinkle of Parmesan cheese on top before serving.
This soup is perfect on chilly evenings or whenever you need something that feels like a warm hug in a bowl. I like serving it with some crusty bread to soak up the broth, making the meal even more satisfying. It’s become a go-to dish for me when friends come over since it’s easy to whip up and appeals to everyone, even those who aren’t usually big soup fans.
Key Ingredients & Substitutions
Cheese Ravioli: This is the star ingredient, adding a creamy and soft texture. If you can’t find cheese ravioli, try spinach or mushroom-filled ravioli, or even tortellini. Just adjust cooking time if needed!
Vegetable Broth: Makes the soup flavorful and light. If you don’t have broth, use water with a veggie bouillon cube or powdered stock to boost taste.
Diced Tomatoes: They give the soup a nice tangy base. Canned fire-roasted tomatoes add a smoky twist, or use fresh tomatoes in summer for brightness.
Vegetables (Onion, Carrot, Celery): The classic flavor trio—like a simple soffritto—builds a rich foundation. If you want, swap in leeks or bell peppers for variety.
Spinach or Kale: These greens brighten the soup and add nutrition. Swiss chard or baby arugula work well as leafy substitutes too.
How Do I Prevent the Ravioli from Sticking or Overcooking in the Soup?
Ravioli can be delicate, so timing is key here to keep them tender and intact:
- Add the ravioli towards the end of cooking—about 4-6 minutes before the soup is ready.
- Keep the soup at a gentle simmer, not a roaring boil, to prevent ravioli from breaking.
- Stir gently after adding ravioli so they don’t stick to the pot or each other.
- Watch for them to float to the top—that’s usually a sign they’re cooked through.
- If you’re using frozen ravioli, add a minute or two more to cooking time.
Following these tips ensures your ravioli stay perfectly tender and don’t fall apart while soaking up the soup’s flavor!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients in one place without spills.
- Wooden spoon – great for stirring the soup gently without damaging the ravioli.
- Chef’s knife – helps chop the vegetables quickly and evenly.
- Cutting board – provides a safe surface for your prep work.
- Ladle – makes serving the soup easy and clean.
Flavor Variations & Add-Ins
- Swap cheese ravioli for spinach or mushroom ravioli for different veggie flavors.
- Add cooked Italian sausage or browned mushrooms for extra protein and depth.
- Stir in fresh basil or oregano instead of parsley to change the herb profile.
- Include a splash of cream or coconut milk at the end for a richer, creamier soup.
One-Pot Vegetarian Ravioli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 package (9-12 oz) refrigerated cheese ravioli
- 2 cups fresh baby spinach or chopped kale (optional)
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook. Most of the soup comes together quickly in one pot, including sautéing the veggies and simmering the broth. Adding and cooking the ravioli takes just 4-6 minutes more. You can enjoy this warm, hearty meal in under half an hour!
Step-by-Step Instructions:
1. Cook the Base Veggies:
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Stir and cook until the veggies soften, about 5-7 minutes. Then add the minced garlic and cook 1 more minute until it smells delicious.
2. Build the Soup:
Pour in the diced tomatoes with their juice, vegetable broth, Italian seasoning, and red pepper flakes if you like a little spice. Sprinkle some salt and pepper to taste. Bring everything to a boil, then reduce to a simmer for about 10 minutes. This helps the flavors get to know each other really well.
3. Cook the Ravioli and Greens:
Add your cheese ravioli straight into the pot. Let them cook for 4-6 minutes, until they float up and are tender. If you’re adding spinach or kale, stir them in during the last 2 minutes so they get nicely wilted but still fresh.
4. Final Touches and Serve:
Give the soup a taste and add more salt or pepper if needed. Ladle the soup into bowls, then sprinkle with fresh parsley. Add a little grated Parmesan cheese on top if you like. Serve warm with crusty bread for dipping!
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes! Just add a couple of extra minutes to the cooking time and cook until the ravioli float to the top. No need to thaw first—just drop them in frozen and keep an eye on them so they don’t overcook.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup but wait to add the ravioli and greens until you’re ready to reheat. Store the soup base in the fridge for up to 3 days. When reheating, add ravioli and spinach/kale fresh for the best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add a bit of broth or water if the soup thickens too much in the fridge.
Can I Adjust the Soup to Be Vegan?
Yes! Use vegan ravioli (made without cheese) and skip the Parmesan garnish or use a plant-based cheese alternative. Double-check your vegetable broth to ensure it’s vegan-friendly as well.
