Can you put ravioli in soup?

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!

What type of ravioli is best for soup?

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!

Can you freeze ravioli 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.

Ravioli Soup

Name: Ravioli Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
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; 1/4 cup Parmesan cheese (plus more for topping); 2 tablespoons fresh parsley, finely chopped (plus more for topping)

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
1/4 cup Parmesan cheese (plus more for topping)
2 tablespoons fresh parsley, finely chopped (plus more for topping)

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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