One-Pot Vegetarian Ravioli Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Soup
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Cuisine
American, Vegetarian
One-Pot Vegetarian Ravioli Soup
Description
The One-Pot Vegetarian Ravioli Soup starts with sautéing diced onion, carrots, and minced garlic with Italian seasoning in oil until tender. Vegetable broth and crushed tomatoes are then added to create a flavorful base. After simmering to soften the vegetables, fresh mini cheese ravioli are cooked directly in the broth until tender.
Adding heavy cream enriches the soup, balancing the acidity of the tomatoes. Fresh chopped baby spinach is stirred in last to wilt gently, adding color and mild freshness. Optional toppings such as grated Parmesan, red pepper flakes, or fresh basil personalize the flavor profile to taste.
This soup is convenient as a one-pot meal, combining pasta, vegetables, and broth into a creamy and satisfying dish. It works well as a warm lunch or light dinner, especially during cooler weather.
Leftovers store well refrigerated for a few days and can be reheated by microwave or stovetop. Variations include substituting mini ravioli with fresh tortellini or adjusting seasoning levels based on preference.
Ingredients
- 1 yellow onion medium
- 3-4 carrot
- 4 cloves garlic
- 1 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
- 1 TBSP avocado oil or olive oil
- 3 cups vegetable broth
- 28 oz crushed tomatoes canned
- salt to taste (I added 1/4 tsp of each
- black pepper to taste (I added 1/4 tsp of each
- 9-10 oz cheese ravioli like Buitoni, mini, refrigerated
- 1/2-3/4 cup heavy cream (totally optional but super tasty!)
- 1-2 cups baby spinach fresh, chopped
OPTIONAL TOPPINGS: CHOOSE YOUR FAVORITES
- Parmesan Cheese freshly grated
- red pepper flakes crushed
- basil fresh, chopped
Instructions
- Peel and finely dice carrots and onion. The smaller the dice the faster they'll cook. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
- Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
- Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness (I like to scoop out a carrot and check for doneness), bring the soup back up to a medium simmer and add your fresh mini ravioli.
- Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
- Stir in heavy cream.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it’s hot. Enjoy!
Notes
- If mini ravioli are unavailable, fresh tortellini can be substituted without affecting the cooking method.
- Leftover soup stores well in the refrigerator for a few days and reheats easily in the microwave or on the stove.
- Nutrition information estimates may vary based on toppings and ingredient swaps; adjust seasoning to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1411mg | 59% |
| Potassium | 844mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 9586IU | 192% |
| Vitamin C | 26mg | 29% |
| Calcium | 141mg | 14% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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