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Creamy Ravioli Soup

A cozy, creamy tomato-based soup with tender cheese ravioli, spinach, Parmesan, and a savory broth. It comes together in about 30 minutes for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 20 ounces refrigerated or frozen cheese ravioli
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the diced onion for 3–4 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in Italian seasoning, diced tomatoes, and broth.
  5. Simmer the soup gently for 5 minutes.
  6. Add the ravioli and cook according to the package directions, usually 4–6 minutes.
  7. Reduce the heat and stir in the heavy cream.
  8. Add spinach and cook for 1–2 minutes until wilted.
  9. Stir in Parmesan, salt, and black pepper.
  10. Serve hot with extra Parmesan if desired.

Notes

  • Keep the soup at a gentle simmer rather than a hard boil.
  • Check ravioli early to prevent overcooking.
  • Add the cream over low heat to help keep the soup smooth.
  • If the soup becomes too thick, add a splash of warm broth.
  • Leftovers can be refrigerated, but the ravioli will continue absorbing broth as they sit.