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One-Pot Vegetarian Ravioli Soup
This cozy One-Pot Vegetarian Ravioli Soup is the perfect way to warm up on a cold day! It's quick, easy, and absolutely delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 455 kcal
Course:
Soup
Cuisine:
American , Vegetarian
Ingredients
- 1 medium yellow onion
- 3-4 carrots
- 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 canned crushed tomatoes
- salt and pepper to taste (I added 1/4 tsp of each)
- 9-10 oz mini refrigerated cheese ravioli (like Buitoni)
- 1/2-3/4 cup heavy cream (totally optional but super tasty!)
- 1-2 cups fresh chopped baby spinach
OPTIONAL TOPPINGS: CHOOSE YOUR FAVORITES
- freshly grated Parmesan cheese
- crushed red pepper flakes
- fresh chopped basil
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!
Cup of Yum
Notes
- No mini ravioli? No problem! You can use your favorite fresh tortellini here as well. Any variety will work!
- The leftover soup is DELICIOUS and will keep a few days in the refrigerator. Simply reheat via microwave (it’s a great grab and go work lunch!) or in a small pot on the stovetop.
- Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on toppings/swaps. Simply adjust as needed and enjoy!
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
(24%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
9586IU
(192%)
Vitamin C
26mg
(29%)
Calcium
141mg
(14%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4servings
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.