One-Pot Vegetarian Ravioli Soup

One-Pot Vegetarian Ravioli Soup is here to rescue your weeknight meals! This hearty soup is brimming with rich flavors and delightful textures, making it a special dish that’s perfect for all the busy folks out there.

This easy-to-make soup features tender, cheesy mini ravioli floating in a savory broth filled with fresh veggies and vibrant seasonings. The soup is not only comforting but also very satisfying, with the addition of spinach providing a fresh pop of color and nutrition. Whether you’re a seasoned cook or just starting, this dish is forgiving and delightful, making it a family favorite.

Why You’ll Love This Recipe

• Ready in 30 minutes: Perfect for those hectic weeknights.
• Made with pantry staples: Uses ingredients you likely already have on hand.
• Perfect for weekly meal prep: Easily scale this recipe to have meals ready for several days.
• Naturally vegetarian, and can be made vegan: A fulfilling meal for all dietary preferences.

Ingredients for One-Pot Vegetarian Ravioli Soup

• 1 medium yellow onion, chopped
• 3-4 carrots, sliced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning blend
• 1 TBSP avocado oil or olive oil
• 3 cups vegetable broth
• 28 oz canned crushed tomatoes
• Salt to taste
• Pepper to taste
• 9-10 oz mini refrigerated cheese ravioli
• 1/2-3/4 cup heavy cream (optional)
• 1-2 cups fresh chopped baby spinach
• Freshly grated Parmesan cheese (optional topping)
• Crushed red pepper flakes (optional topping)
• Fresh chopped basil (optional topping)

Step-by-Step Instructions for One-Pot Vegetarian Ravioli Soup

1. Sauté the onions and garlic in a large pot with avocado oil over medium heat until softened and fragrant, about 3-4 minutes.
2. Add the sliced carrots and Italian seasoning, cooking for another 3 minutes while stirring occasionally.
3. Pour in the crushed tomatoes and vegetable broth, bringing to a simmer. Let it cook for about 5 minutes.
4. Stir in the mini ravioli and cook according to package instructions until they float to the top, typically around 4-5 minutes.
5. Add heavy cream if desired, and stir until well-combined.
6. Toss in the fresh spinach, allowing it to wilt before seasoning with salt and pepper to taste.
7. Serve hot, topping with grated Parmesan cheese, crushed red pepper flakes, and fresh basil if you like.

Tips for Success

• Don’t skip the aromatics: Sautéing the onion and garlic enhances the soup’s flavor.
• Adjust the thickness: If you prefer a thicker soup, let it simmer longer or add less broth.
• Fresh is best: Using fresh spinach adds a lovely texture and flavor, but feel free to use frozen if needed.

Substitutions & Variations for One-Pot Vegetarian Ravioli Soup

• To Make It Vegan: Omit heavy cream or substitute with full-fat coconut milk for a creamy version and use gluten-free ravioli.
• Variations: Stir in a spoonful of pesto for a zesty kick, or add white beans for extra protein and fiber.

Storage Instructions for One-Pot Vegetarian Ravioli Soup

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: This soup freezes beautifully for up to 3 months. Cool it completely before transferring it to freezer-safe containers.
• Make-Ahead: Chop the veggies a day ahead and store them in the fridge to save time.

Frequently Asked Questions (FAQ) for One-Pot Vegetarian Ravioli Soup

• Can I use frozen ravioli? Yes! Just add them to the pot directly from the freezer; they may require a couple of extra minutes to cook.
• What can I serve with this soup? Crusty bread or a side salad would make great additions.
• Is it ok to skip the heavy cream? Absolutely! The soup will still be delicious without it; just adjust the broth as necessary.

Final Toughts

This delightful One-Pot Vegetarian Ravioli Soup combines warm, comforting flavors with simple ingredients that fit perfectly into your busy lifestyle. It’s a dish that not only fills the belly but also warms the heart. Don’t hesitate to give it a try and let us know how it turns out! Feel free to drop a comment or leave a star rating we love hearing about your cooking adventures!

One-Pot Vegetarian Ravioli Soup

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A cozy, hearty soup with cheesy mini ravioli, fresh veggies, and rich flavors, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 1 medium yellow onion, chopped
• 3–4 carrots, sliced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning blend
• 1 TBSP avocado oil or olive oil
• 3 cups vegetable broth
• 28 oz canned crushed tomatoes
• Salt to taste
• Pepper to taste
• 9–10 oz mini refrigerated cheese ravioli
• 1/2–3/4 cup heavy cream (optional)
• 1–2 cups fresh chopped baby spinach
• Freshly grated Parmesan cheese (optional topping)
• Crushed red pepper flakes (optional topping)
• Fresh chopped basil (optional topping)

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Instructions

1. Sauté the onions and garlic in a large pot with avocado oil over medium heat until softened and fragrant, about 3-4 minutes.
2. Add the sliced carrots and Italian seasoning, cooking for another 3 minutes while stirring occasionally.
3. Pour in the crushed tomatoes and vegetable broth, bringing to a simmer. Let it cook for about 5 minutes.
4. Stir in the mini ravioli and cook according to package instructions until they float to the top, typically around 4-5 minutes.
5. Add heavy cream if desired, and stir until well-combined.
6. Toss in the fresh spinach, allowing it to wilt before seasoning with salt and pepper to taste.
7. Serve hot, topping with grated Parmesan cheese, crushed red pepper flakes, and fresh basil if you like.

Notes

Don’t skip the aromatics for enhanced flavor. Adjust thickness of soup by simmering longer or adding less broth.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian