This simple Ravioli Soup is a quick, cozy meal with plump pillows of ravioli simmered in a hearty homemade tomato soup. Make it with cheesy ravioli for a vegetarian-friendly option, or get creative with other varieties from the store. Ready in a mere 20 minutes, it’s the perfect choice for busy nights when you need something comforting to warm you up!
There’s nothing quite like a big pot of homemade soup on a cold night, and this speedy ravioli soup features a winning combination of textures and flavors the whole family will love! It's made from scratch but with everyday time-savers, like storebought marinara sauce, broth, and pre-made ravioli, to get dinner on the table right away. Top each bowl of soup with a sprinkle of Parmesan cheese and fresh herbs, and serve with a hunk of crusty bread and a simple side salad for a great meal any night of the week!
Why You'll Love This Ravioli Soup
- Ready in 20 minutes. This lightning-fast recipe is one of the quickest dinners you can make! It's ideal for a busy weeknight or last-minute meal, allowing you to enjoy a hearty, homemade soup without spending hours in the kitchen (or your money on takeout).
- Made with simple pantry staples. By utilizing simple ingredients you likely already have on hand, like broth, marinara, and seasonings, this soup is both convenient and budget-friendly, yet it tastes like you cooked all day!
- Easily customizable. Make this hearty soup your own by adding in some fresh vegetables or meat, switching up the ravioli filling, and more. There are so many ways to adapt it!
Ingredient Notes
To make this delicious Ravioli Soup, you will need the following ingredients (full measurements in recipe card below):
- vegetable broth - or chicken broth, depending on your dietary preferences.
- marinara sauce - use my homemade marinara sauce or your favorite store-bought pasta sauce.
- seasonings - keep it simple with Italian seasoning, salt & ground black pepper.
- tomato paste - to give the broth a really rich, meaty flavor.
- ravioli - frozen or fresh ravioli will work. You can use any type of ravioli you'd like! Just make sure the flavors in the filling pair well with tomato sauce.
- Parmesan cheese - plus more for topping.
- fresh parsley - chopped for garnish.
You will also need measuring cups and spoons, a large pot, a large spoon, and a sharp knife.
How to Make the Best Ravioli Soup
- Make soup base. Add vegetable broth and marinara sauce in a large stockpot and bring to a gentle boil over medium heat.
- Season. Once boiling, add Italian seasoning, salt, pepper, and tomato paste. Stir to combine.
- Add ravioli. Add ravioli and cook for 4-5 minutes, until they all have floated, stirring occasionally.
- Add cheese and herbs. Stir in Parmesan cheese and parsley and cook for another 2-3 minutes.
- Serve. Serve warm with a very light sprinkle of Parmesan cheese and parsley on top.
Recipe Variations
- Make tortellini soup. This recipe works with different ravioli (store-bought or homemade) as well as tortellini or other types of filled pasta.
- Make it creamy. For a creamy ravioli soup, add about ½ cup of heavy cream at the end of the cooking time. Let it thicken for a few minutes then serve.
- Add meat. If you're using cheese-filled ravioli, consider adding some cooked ground beef or Italian sausage to the broth for a heartier soup with extra protein.
- Add some veggies. Sneak in a handful of frozen or fresh spinach for some greens. You can also sauté garlic, onion, red bell pepper, or zucchini for a thicker, heartier soup.
How to Serve
This Ravioli Soup is delicious served on its own with some crusty bread, or paired with some of my favorite soup sides including:
- Pull Apart Garlic Bread
- Simple Italian Salad
- Grilled Cheese Roll Ups
- Garlic Breadsticks
- Caesar Salad
For more recipes, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Watch the heat. Only add the ravioli while the broth is boiling, or the noodles will sink to the bottom of the pot and stick.
- Don't overcook. If the ravioli cooks too much, it will break open in the soup. Although it still tastes great, the texture won't be quite as nice.
- Adjust the consistency. For a thinner soup, add more broth or water before serving. If you prefer it thicker, allow it to simmer a bit longer to reduce the liquid.
Storing and Freezing Instructions
How to Store
Let the soup cool completely before storing. Transfer leftover soup to an airtight container and refrigerate for up to 3 days.
How to Reheat
To reheat, warm the soup over medium-low heat on the stove, stirring gently to prevent the ravioli from breaking apart. Add a splash of broth if the soup has thickened too much. You can also reheat individual servings in the microwave in 30-second increments, stirring in between.
How to Freeze
While this ravioli soup can be frozen, it is not recommended as the filled pasta is more likely to expand and break apart after reheating.
FAQ
Yes! You can put ravioli in any broth-based soup, and it's an easy way to make your favorite noodle soup a little more exciting. This easy ravioli soup recipe is built around store-bought ravioli, infusing it in a rich tomato broth seasoned with dried herbs. Simple, but extremely tasty and so filling!
Focus on ravioli with flavors that go well with marinara sauce and Italian herbs, like ground beef or cheese ravioli. I wouldn't recommend specialty varieties, like pumpkin or lobster ravioli, which would compete with the tomato flavor. You can also use mini ravioli or full-sized ones. The mini ones will cook faster and are just the right size for soup!
Although you can freeze leftover ravioli soup, the filled pasta is much more likely to expand and break apart after freezing, thawing, and reheating. This soup is best served fresh or gently reheated.
More Soup Recipes with Pasta
- 60 Best Soup Recipes
- Creamy Tortellini Soup with Sausage
- Pasta e Fagioli Soup
- Lasagna Soup
- Minestrone Soup
- Lemon Chicken Orzo Soup
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Recipe
Ravioli Soup
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This simple Ravioli Soup is a quick, cozy meal with plump pillows of ravioli simmered in a hearty homemade tomato soup. Make it with cheesy ravioli for a vegetarian-friendly option, or get creative with other varieties from the store. Ready in a mere 20 minutes, it’s the perfect choice for busy nights when you need something comforting to warm you up!
Ingredients
- 3 cups vegetable broth
- 2 cups marinara sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons tomato paste
- 12 ounces ravioli, fresh or frozen
- ¼ cup Parmesan cheese (plus more for topping)
- 2 tablespoons fresh parsley, finely chopped (plus more for topping)
Instructions
- Add vegetable broth and marinara sauce in a large stockpot and bring to a gentle boil over medium heat.
- Once boiling, add Italian seasoning, salt, pepper, and tomato paste. Stir to combine.
- Add ravioli and cook for 4-5 minutes, until they all have floated, stirring occasionally.
- Stir in parmesan cheese and parsley and cook for another 2-3 minutes.
- Serve warm with a very light sprinkle of parmesan cheese and parsley on top.
Notes
How to store: Let the soup cool completely before storing. Transfer leftover soup to an airtight container and refrigerate for up to 3 days.
How to reheat: To reheat, warm the soup over medium-low heat on the stove, stirring gently to prevent the ravioli from breaking apart. Add a splash of broth if the soup has thickened too much. You can also reheat individual servings in the microwave in 30-second increments, stirring in between.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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