Super easy, tasty and filling, this Ravioli Soup is a great comforting meal that is perfect for those chilly nights.
Fall is here and is in full swing and nothing beats fall like this Ravioli Soup. Super tasty and one of my favorites.
I’m a huge soup person, pretty much all year long. I don’t think soup needs to be season specific to enjoy at all.
This Ravioli Soup is one of my favorite dinnertime recipes that we make. With easy to find ingredients, it does not lack in flavor at all.
One of my favorite things about this recipe is that it is ready in under 30 minutes. Fast fix at it’s best.
Loaded with ravioli, cheese, tomatoes, onions, garlic and more – you have a burst of flavor in each and every single bite.
Trust me when I say that this Ravioli Soup is one recipe that you do not want to miss out on and will quickly become a staple in your household.
Some of my other favorite soup recipes that we have on our site include: Chicken Parmesan Soup, Wonton Soup and Chicken Pot Pie Soup.
WHY THIS RECIPE WORKS:
- Easy ingredients are used.
- You can easily double this recipe to serve a larger crowd.
- Switch your ravioli to meat filled to have some meat in the recipe itself.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Olive oil
Unsalted butter
Onion
Garlic
All-purpose flour
Vegetable broth
Diced tomatoes
Tomato purée
Sun-dried tomatoes in oil
Italian seasoning
Crushed red pepper flakes
Salt
Ground black pepper
Cheese ravioli
Parmesan cheese
Heavy cream
Fresh basil
HOW TO MAKE RAVIOLI SOUP, STEP BY STEP:
- Heat butter and olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and stir to coat the onions; cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in the vegetable broth while stirring to combine.
- Add the diced tomatoes, tomato purée, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil and then lower the heat. Cook on medium low heat for 4-5 minutes. Add the ravioli and simmer for a few minutes, until the ravioli is fully cooked.
- Stir in the Parmesan cheese, and heavy cream. Cook for one more minute.
- Remove the pot from heat. Mix well and stir in the basil.
- Serve warm and enjoy!
CAN I ADD MEAT RAVIOLI TO THIS SOUP?
Yes absolutely! We regularly switch out our ravioli from cheese to meat variaties.
We usually keep ravioli on hand so we use what we have at the time, but both take great in this recipe.
CAN I ADD ANYTHING TO THIS SOUP RECIPE?
If you want to add some greens you can add a handful of fresh spinach or kale right before serving for an extra dose of greens.
This is a great addition to the soup itself and I highly recommend it if you want to give it a little something extra.
WHAT IS THE BEST WAY TO ADD THE CHEESE?
You will want to use freshly grated parmesan cheese for this recipe as it melts better.
Make sure you are not using the bottled stuff. Grate it directly from a block of cheese, you can use big shreds like we do or smaller.
WHY DO I NEED TO USE FLOUR IN THIS RECIPE?
This helps thicken the soup slightly. So we always make sure to add it into the recipe.
If you want your soup to be thicker at the end, mix 1 tablespoon cold water and 1 tablespoon cornstarch and stir in and heat until you get your desired consistency.
HOW TO STORE:
This can be stored in the refrigerator in an airtight container where it will keep for up to 3 days.
To reheat place on the stove or in the microwave and heat until warmed through.
You do run the risk of the ravioli getting soggy when reheating.
We do not recommend freezing this recipe.
TIPS AND TRICKS:
- You can use meat ravioli instead of cheese.
- We use frozen ravioli, but you can use fresh it will just take less time to cook.
- Make sure you are using freshly grated cheese for this.
- We do not recommend freezing this recipe.
- You can add some spinach or kale to this, see above on how to do that.
- Serve with crusty bread or garlic toast for dipping and a complete, satisfying meal.
- If you want the soup to be thicker, when finished cooking and still simmering mix together 1 tablespoon cold water and 1 tablespoon cornstarch and add to soup and stir and heat until desired consistently is reached.
- Easily double this recipe to serve more people.
When it comes to a good soup recipe, you absolutely do not want to miss out on this ravioli soup. Easy, cheesy and delicious.
If you like this recipe you might also like:
If you’ve tried this RAVIOLI SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Ravioli Soup
Ingredients
- 2 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 2 cups diced onion
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 14.5 ounces can diced tomatoes
- 8 ounces tomato purée
- ½ cup chopped sun-dried tomatoes in oil
- 2 teaspoons Italian seasoning
- 2 teaspoons crushed red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- 12 ounces cheese ravioli
- ½ cup freshly grated Parmesan cheese
- ½ cup heavy cream
- ½ cup fresh basil chopped
Instructions
- Heat butter and olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and stir to coat the onions; cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in the vegetable broth while stirring to combine.
- Add the diced tomatoes, tomato purée, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil and then lower the heat. Cook on medium low heat for 4-5 minutes. Add the ravioli and simmer for a few minutes, until the ravioli is fully cooked.
- Stir in the Parmesan cheese, and heavy cream. Cook for one more minute.
- Remove the pot from heat. Mix well and stir in the basil.
- Serve warm and enjoy!
Notes
- You can use meat ravioli instead of cheese.
- We use frozen ravioli, but you can use fresh it will just take less time to cook.
- Make sure you are using freshly grated cheese for this.
- We do not recommend freezing this recipe.
- You can add some spinach or kale to this, see above on how to do that.
- Serve with crusty bread or garlic toast for dipping and a complete, satisfying meal.
- If you want the soup to be thicker, when finished cooking and still simmering mix together 1 tablespoon cold water and 1 tablespoon cornstarch and add to soup and stir and heat until desired consistently is reached.
- Easily double this recipe to serve more people.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply