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One-Pot Vegetarian Ravioli Soup
5 from 99 votes

One-Pot Vegetarian Ravioli Soup

One-Pot Vegetarian Ravioli Soup blends sautéed onion, carrot, and garlic with vegetable broth, crushed tomatoes, and cheese ravioli for a comforting, creamy soup. Fresh baby spinach and optional heavy cream add vibrancy and richness, while Italian seasoning and optional toppings lend extra flavor and warmth. This soup is straightforward to prepare in a single pot.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 455 kcal
Course: Soup
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. 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.
  2. Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
  3. Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
  4. 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.
  5. 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.
  6. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
  7. Stir in heavy cream.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 455

% 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.