Ravioli Soup: A Comforting Weeknight Recipe

Oh, hello there! Come on in, the kitchen’s nice and warm. The smell? That’s my Ravioli Soup bubbling away on the stove. It’s one of those dishes that just feels like home, you know? The aroma alone – a mix of savory broth, herbs, and that comforting pasta scent – always takes me back to my grandma’s kitchen. I can almost see her now, standing over a similar pot, stirring with a wooden spoon and telling me stories.

This Ravioli Soup isn’t just a meal; it’s a hug in a bowl. Seriously! I remember when my youngest, Marco, was going through a particularly picky phase. I tried everything to get him to eat his vegetables, but nothing worked… until I stirred them into this soup. The little ravioli pillows were just too tempting for him to resist. It was a total “aha!” moment for me. I realized that sometimes, the best way to get kids (and even picky adults!) to eat their veggies is to hide them in something delicious.

Now, I won’t lie, it took me a few tries to perfect this Ravioli Soup recipe. One time, I accidentally added way too much salt – yikes! But hey, we all have those kitchen mishaps, right? The beauty of this recipe is that it’s incredibly forgiving. You can easily adapt it to your own tastes and what you have on hand. Plus, it’s so quick to make – perfect for those busy weeknights when you just don’t have the time to spend hours in the kitchen.

This Ravioli Soup has become a staple in our family, especially during the colder months. It’s comforting, satisfying, and relatively healthy – a win-win in my book! I also love that it’s a one-pot meal, which means fewer dishes to wash. Hallelujah! It’s a true lifesaver for this busy mama. I first really perfected this recipe about 5 years ago, after countless attempts to recreate the comforting flavors I remembered from my childhood. It’s been a hit ever since. I really believe that the magic is the quality of the ingredients you use – fresh herbs always bring a dish to life!

My cooking philosophy is simple: food should be delicious, nourishing, and shared with love. This Ravioli Soup embodies all of that. So, are you ready to learn how to make it? Grab an apron, and let’s get cooking! I promise, it’s easier than you think, and the results are totally worth it.

Alright, let’s gather our ingredients. I always believe that using the best quality ingredients you can find makes all the difference in flavor! If your kids love this, they’ll go crazy for Broccoli Cheddar Soup with Shells!

• 1 tablespoon olive oil: I always use extra virgin olive oil for my cooking, it brings so much flavor and goodness.
• 1 onion, chopped: Yellow or white onion works best.
• 2 cloves garlic, minced: Fresh garlic is essential!
• 4 cups vegetable broth: You can also use chicken broth if you prefer, but I love the vegetarian version.
• 1 (14.5 ounce) can diced tomatoes, undrained: Don’t drain them! That juice is full of flavor.
• 1 (15 ounce) can cannellini beans, rinsed and drained: These add a lovely creaminess and protein.
• 1 teaspoon dried oregano: Adds that classic Italian flavor.
• 1/2 teaspoon dried basil: Another essential herb for Italian cooking.
• Salt and pepper to taste: Always season to your liking.
• 1 (9-12 ounce) package refrigerated cheese ravioli: I prefer the three-cheese ravioli, but any kind will work. For a shortcut, I often use the pre-made ravioli from the refrigerated section. It saves so much time!
• 5 ounces fresh spinach, roughly chopped: Adds a boost of nutrients and color.
• Grated Parmesan cheese, for garnish: Because everything is better with Parmesan!

When making Ravioli Soup, you can often find the best deals on canned goods at your local grocery store by checking their weekly circulars. I’ve even seen some great deals online! Here’s a Ravioli Soup trick I learned: if you’re using dried herbs, gently crush them in your hand before adding them to the soup. This helps to release their essential oils and maximize their flavor.

For cost-saving tips, consider buying a large bag of frozen spinach instead of fresh. It’s often cheaper and just as nutritious. Plus, you can easily add it to the Ravioli Soup straight from the freezer! And, to save time, you can even use pre-minced garlic. Just make sure to store any leftover garlic in an airtight container in the refrigerator.

If you have any leftover ingredients from this Ravioli Soup, such as the diced tomatoes or beans, you can store them in airtight containers in the refrigerator for a few days. This way, you can easily use them in another dish later in the week. Now, let’s head over to Creamy Ravioli Soup – The Table Of Spice for more ideas on ingredient variations and what to add!

Alright, now for the fun part! Let’s get this Ravioli Soup cooking. I promise, it’s super simple.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Don’t worry if your Ravioli Soup ingredients stick a little to the bottom of the pot – that’s just flavor building!
2. Add the Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes, cannellini beans, oregano, basil, salt, and pepper. Bring to a simmer. I learned the hard way with Ravioli Soup that it’s better to start with less salt and add more to taste at the end. You can always add more, but you can’t take it away!
3. Cook the Ravioli: Gently add the ravioli to the simmering broth. Cook according to the package directions, usually about 5-7 minutes, or until the ravioli are tender and float to the surface. In my kitchen, Ravioli Soup usually takes about 20 minutes from start to finish.
4. Add the Spinach: Stir in the spinach and cook until wilted, about 1-2 minutes. Your Ravioli Soup should smell like a warm Italian garden at this point!
5. Serve and Enjoy: Ladle the Ravioli Soup into bowls and garnish with grated Parmesan cheese. I find that fresh basil leaves really make it pop!

While the Ravioli Soup is cooking, I usually like to set the table or prep a simple side salad. It’s all about efficiency, right? If you’re looking for some extra richness, a swirl of cream can’t hurt! Just be sure to add it at the very end, after you’ve removed the soup from the heat. Also, if you’re running short on time, you can use pre-cut vegetables to speed up the prep process. I often do this when I’m making Ravioli Soup on a weeknight.

I also want to share that sometimes I add a pinch of red pepper flakes to the Ravioli Soup for a little kick. Marco loves a little heat!

If you’re looking for a more substantial soup, you can add cooked Italian sausage or ground beef. Just brown it in the pot before adding the onions and garlic. You can also check out Ravioli Soup – Quick and Easy Cheese Ravioli Soup for more ideas on adding meat to the soup!

Now, let’s talk about serving this delicious Ravioli Soup. My family loves this Ravioli Soup when I serve it with a side of crusty bread for dipping. There’s nothing better than soaking up all that flavorful broth with a piece of warm bread.

Some of my go-to side dishes that pair perfectly with Ravioli Soup include a simple green salad with a vinaigrette dressing or some roasted vegetables like broccoli or carrots. These sides add a nice contrast to the richness of the soup and provide some extra nutrients. This simple soup like this Ravioli Soup is perfect for a cozy weeknight dinner, a casual weekend lunch, or even a potluck. It’s always a crowd-pleaser!

When it comes to presentation, I like to ladle the Ravioli Soup into bowls and garnish it with a generous sprinkle of Parmesan cheese and a few fresh basil leaves. A swirl of olive oil also adds a nice touch. If you have extra Ravioli Soup, you can store it in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day!

For seasonal variations, try adding butternut squash to the soup in the fall or asparagus in the spring. These seasonal additions add a unique flavor and texture to the Ravioli Soup. Friends always ask for this Ravioli Soup recipe when I make it for dinner parties. It’s a simple yet impressive dish that everyone loves.

Another thing to note is that this Ravioli Soup also freezes well. Just let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. This is a great way to have a quick and easy meal on hand for busy weeknights. For more side dish ideas, check out my recipes for Broccoli Cheddar Soup with Shells and Pumpkin Wild Rice Soup. They’re both perfect for pairing with a simple soup like this one!

Okay, let’s tackle some common questions I get asked about this Ravioli Soup. I hope these help!

• Can I use frozen ravioli instead of fresh? Absolutely! Frozen ravioli works just as well. Just add them to the soup straight from the freezer and cook until tender. You know what I do when my Ravioli Soup needs that extra boost of flavor? I add a parmesan rind to the broth while it simmers. It imparts a savory, cheesy flavor that elevates the whole dish.
• What if I don’t have cannellini beans? No problem! You can substitute them with any other type of bean, such as kidney beans, chickpeas, or even black beans. For my Ravioli Soup, I once used great northern beans and it was just as delicious.
• Can I make this soup in a slow cooker? Yes, you can! Just add all the ingredients (except the ravioli and spinach) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, add the ravioli and spinach during the last 30 minutes of cooking.
• My Ravioli Soup is too thick. What should I do? Simply add more broth until it reaches your desired consistency. My husband prefers a thinner Ravioli Soup, so I always keep extra broth on hand.
• Can I add meat to this soup? Of course! Cooked Italian sausage, ground beef, or shredded chicken would all be delicious additions. My family often requests Italian sausage in the Ravioli Soup.
• What if I don’t have spinach? You can substitute it with any other leafy green, such as kale, Swiss chard, or even arugula. Feedback about my Ravioli Soup from blog readers has been overwhelmingly positive, with many praising its simplicity and flavor.
• Can I make this soup vegetarian? Yes! Just use vegetable broth and make sure your ravioli is filled with cheese or vegetables, not meat. I often make this a vegetarian Ravioli Soup for meatless Mondays, and it’s always a hit.
• Can I use a different kind of pasta? While it won’t be Ravioli Soup, you can use Tortellini instead. Here’s my recipe for Tortellini Vegetable Soup.

This Ravioli Soup is more than just a recipe; it’s a memory, a tradition, and a symbol of love in my family. It’s a dish that brings us together, warms our hearts, and nourishes our bodies. I hope it does the same for you and your loved ones.

Here are my Ravioli Soup Pro Tips:

• Don’t overcook the ravioli! They should be tender but not mushy.
• Taste and adjust the seasoning as you go.
• Garnish generously with Parmesan cheese and fresh basil.

Over the years, I’ve tried a few variations of this Ravioli Soup. Here are a few of our favorites:

1. Creamy Tomato Ravioli Soup: Add a splash of heavy cream or half-and-half at the end for a richer flavor.
2. Spicy Ravioli Soup: Add a pinch of red pepper flakes or a drizzle of hot sauce for a kick.
3. Lemon Herb Ravioli Soup: Add a squeeze of lemon juice and some fresh herbs like parsley and thyme for a brighter flavor.

Marco loves the spicy version, while Sofia prefers the creamy one. I personally love the classic Ravioli Soup with spinach. I encourage you to make this easy Cheese Ravioli Soup your own. Don’t be afraid to experiment with different ingredients and flavors. The most important thing is to have fun and create something that you and your family will enjoy.

I truly hope you enjoy making this Ravioli Soup as much as I do. It’s a simple, comforting, and delicious dish that’s perfect for any occasion. So, go ahead, give it a try. I promise, you won’t be disappointed! Let me know how it turns out for you. I can’t wait to hear your Ravioli Soup stories! And for another great variation, you can follow Hearty Italian Sausage Soup with Ravioli- Amee’s Savory Dish for adding a heartier meat protein.