Simple and Delicious Ravioli Soup in One Pot is the perfect cozy meal when you want something quick, easy, and full of comforting flavors. This soup combines tender cheese-filled ravioli, a rich tomato broth, and fresh veggies all cooked together in one pot for minimal mess and maximum taste.
I love how effortless this soup comes together—it feels like pure comfort in a bowl without spending hours in the kitchen. The ravioli gets wonderfully soft while soaking up the tomato broth, making every bite a little hug of warmth. Sometimes, I toss in a handful of spinach or some Italian seasoning to give it an extra fresh touch. It’s my go-to when I need a little pick-me-up or when friends drop by unexpectedly.
One of my favorite ways to enjoy this soup is with a side of crunchy garlic bread or warm crusty rolls. It’s a meal that works for busy weeknights or lazy weekends, and it always seems to please everyone at the table. Give it a try next time you want a comforting dinner without complicated steps—this soup feels like a warm, friendly hug in every spoonful.
Key Ingredients & Substitutions
Ravioli: Cheese-filled ravioli is the star here. Fresh or refrigerated works best since it cooks quickly in the broth. Frozen ravioli can work too, just add a couple of extra minutes to the cooking time.
Broth: Use vegetable or chicken broth for the base. Homemade adds extra flavor, but store-bought works well too. If you want a lighter soup, try low-sodium broth and adjust seasoning later.
Vegetables: Onion, carrot, and celery add classic flavor. If you don’t have celery, parsley or fennel can be great substitutes. Fresh spinach or kale is optional but adds nice color and nutrients.
Italian Seasoning: This blends herbs like oregano, basil, and thyme. If you don’t have it on hand, use any dried herbs you like or fresh herbs for a brighter flavor.
How Do You Make Sure Ravioli Cooks Perfectly in the Soup?
Ravioli can become mushy if cooked too long. To avoid this, follow these tips:
- Wait until the soup has simmered and vegetables are tender before adding ravioli.
- Add ravioli gently and stir carefully to prevent tearing.
- Cook just until ravioli float and feel tender, usually 4-5 minutes—check package instructions.
- If using frozen ravioli, add a couple more minutes but don’t overcook.
- Turn off heat right after ravioli is cooked to keep the texture just right.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking all the soup ingredients evenly in one pot without burning.
- Wooden spoon – great for stirring the soup gently without tearing the ravioli.
- Measuring cups and spoons – helps you add broth, seasonings, and veggies with accuracy.
- Knife and cutting board – for chopping onions, carrots, celery, and herbs safely.
- Ladle – makes serving the soup easy and neat.
Flavor Variations & Add-Ins
- Swap cheese ravioli for meat-filled or spinach-filled ravioli for a different taste and texture.
- Add cooked Italian sausage or shredded chicken for extra protein and heartiness.
- Stir in chopped zucchini or mushrooms along with the other veggies for more variety and nutrition.
- Sprinkle grated Parmesan or Pecorino cheese on top before serving to add a salty, rich finish.
Simple and Delicious Ravioli Soup in One Pot
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 (9 oz) package refrigerated cheese ravioli
- 2 cups fresh spinach or kale, roughly chopped (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20 minutes for cooking, so you’ll have a delicious, hearty soup ready in about 35 minutes. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir and cook for about 5 to 7 minutes, until the veggies soften and become aromatic.
2. Add the Garlic:
Stir in the minced garlic and cook for about 30 seconds until fragrant, but be careful not to let it burn.
3. Build the Soup Base:
Pour in the broth and the canned diced tomatoes, including their juice. Add the dried Italian seasoning. Season with salt and pepper to your taste. Bring the mixture to a boil.
4. Simmer the Soup:
Lower the heat to a gentle simmer. Let the soup cook for about 10 minutes so the flavors mix well and the vegetables become tender.
5. Cook the Ravioli:
Add the cheese ravioli to the simmering soup. Cook according to the package directions, usually about 4 to 5 minutes, until the ravioli float and are tender inside.
6. Add Greens and Final Seasoning:
If you like, stir in the fresh spinach or kale. Cook for another 2 minutes until the greens wilt. Taste the soup and add more salt or pepper if needed.
7. Serve It Up!
Ladle the soup into bowls. Sprinkle freshly chopped parsley and a little black pepper on top. Enjoy your warm, tasty ravioli soup with some crusty bread or a side salad!
Can I Use Frozen Ravioli Instead of Refrigerated?
Yes, you can use frozen ravioli! Just add a couple of extra minutes to the cooking time and cook until they float and are tender. Avoid thawing beforehand to prevent them from sticking together.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding ravioli. Refrigerate the broth and veggies separately, then add fresh ravioli and greens when reheating to keep everything fresh and prevent sogginess.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium heat, adding a splash of broth or water if it’s too thick.
Can I Customize the Vegetables in This Soup?
Definitely! Feel free to add or swap in other veggies like zucchini, mushrooms, or bell peppers according to what you have on hand or your preferences.
