Name: Ravioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb (450 g) mild Italian sausage (casings removed); 1 tbsp olive oil; 1 small yellow onion, diced; 1 carrot, sliced into coins; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1 can (28 oz / 800 g) crushed tomatoes; 4 cups chicken broth; 1 package (20 oz / 570 g) fresh cheese ravioli; 4 cups fresh baby spinach; 1 cup half‑and‑half or heavy cream; ½ cup Parmesan cheese, grated + extra for garnish; Salt & freshly ground black pepper, to taste

I bring together pillowy ravioli and a savory tomato broth in this comforting, easy-to-make soup. It’s hearty without being heavy—perfect for cozy dinners, weeknight meals, or leftovers that reheated taste just as good.

Ravioli Soup

Why You’ll Love This Recipe

I love how fast it comes together—on the table in about 30 minutes. The tomato paste browns and deepens flavor, giving the broth a rich silkiness I crave. I tend to use cheese ravioli, but any kind works. Plus, I appreciate that I can tweak it—add veggies, beans, sausage, or chicken—depending on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Tomato paste
Dry sherry (optional, but adds nice depth)
Chicken or vegetable stock
Frozen or fresh ravioli (cheese, spinach, whatever I have)
Parmesan cheese
Fresh parsley for garnish
Salt, pepper, dried basil, oregano

Directions

Heat olive oil over medium-low heat. Add onion and garlic with a pinch of salt and pepper; cook until soft (about 3–4 minutes).
Stir in dried basil and oregano, then add tomato paste. Cook, stirring, until it deepens slightly. Deglaze with sherry.
Pour in stock and bring to a simmer.
Add ravioli and cook according to package instructions (around 5 minutes for frozen; less for fresh).
Stir in parmesan. Serve in bowls topped with extra cheese and chopped parsley.

Servings and timing

Servings: Yields 3–4 generous bowls.
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Add veggies: Try throwing in chopped carrots, zucchini, spinach, or beans while sautéing the onions.
Add protein: Toss in Italian sausage, ground beef, or cooked chicken for a meaty twist.
Make it creamy: Stir in a splash of heavy cream, half‑and‑half, or milk at the end.
Broth swap: Use vegetable broth to keep it vegetarian—or beef broth for richer flavor.
Wine swap: If you don’t have sherry, a little white wine or vinegar works too.

Storage/reheating

I let the soup cool, then store broth and ravioli separately in the fridge for up to 4 days. When reheating, I gently warm the broth and add ravioli just before serving to keep it from becoming mushy. For freezing, I freeze broth only, then add ravioli fresh after thawing.

FAQs

What ravioli works best?

I like cheese ravioli, but spinach, butternut squash, or meat-filled ravioli all work. Frozen or fresh is fine—just adjust cooking time.

Can I make this dairy-free?

Absolutely—just skip the parmesan or use a plant-based alternative.

How can I make it heartier?

Add vegetables, beans, or meat during step 1 when sautéing onions to bulk it up.

Can I cook ravioli separately?

Yes! Doing that prevents them from overcooking—just add them to warmed broth when serving.

Can I freeze this?

Yes, but freeze the broth without ravioli. Thaw, reheat, and add ravioli fresh at serving time.

Conclusion

I find this ravioli soup to be a go-to for easy, delicious comfort food that fills the kitchen with warm aromas and fills everyone up. It’s adaptable, quick, and comforting—perfect for those nights when I want something cozy with minimal fuss. Enjoy!