Quick & Easy Ravioli Soup
User Reviews
5
Quick & Easy Ravioli Soup
Description
The recipe begins by gently cooking diced onion and minced garlic in olive oil until soft and fragrant, building a flavor base. Tomato paste is added and cooked until it darkens, intensifying the taste. Herbs like basil and oregano deepen the profile, and a splash of dry sherry deglazes the pan, adding subtle complexity.
Vegetable or chicken stock is then incorporated, bringing the soup to a boil before adding ravioli. Cheese ravioli, often frozen, cooks quickly in the simmering broth, providing a tender pasta element filled with creamy cheese that contrasts with the savory tomato broth. Parmesan cheese stirred in at the end enriches the soup with a salty, nutty finish.
This soup is served hot and can be topped with additional Parmesan and fresh parsley for brightness and visual appeal. It works well as a light lunch or starter, offering a satisfying combination of tender pasta and rich broth.
For meal prepping, cooking ravioli separately and reheating with broth helps retain texture and prevent overcooking when preparing ahead.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced, small
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 6 tablespoons tomato paste
- 1 tablespoon dry sherry
- 4 cups vegetable stock or chicken stock
- 12 ounces ravioli or fresh!) - I like cheese ravioli for this, frozen, your favorite
- 3 tablespoons Parmesan Cheese plus more for topping
- parsley for topping, chopped, fresh
Instructions
- Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
- Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.
- Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.
- Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!
- Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!
User Reviews
Overall Rating
5
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