Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy ravioli soup recipe with spinach and Parmesan is a cozy, comforting meal that’s better than takeout. After making this many times, I’ve found the secret to creamy, flavorful soup every time. The melty Parmesan and fresh spinach make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Quick Lemon Vinaigrette for Fresh Salads and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy and quick
- Packed with flavor
What You'll Need for Easy Ravioli Soup Recipe with Spinach and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 bag (10 oz) frozen spinach, thawed and drained
- 1 package (25 oz) refrigerated cheese ravioli
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Garlic
- Onion
- Tomatoes
- Spinach
- Parmesan cheese
- Salt
- Pepper
- Optional: Fresh basil
- Optional: Red pepper flakes
- Optional: Additional Parmesan cheese
đź“ť Ingredient Notes
- Chicken broth: Vegetable broth can be used for a vegetarian version.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Smooths the soup and blends in the spinach perfectly. → See on Amazon
- Good quality Parmesan cheese — Adds a rich, nutty flavor to the soup. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add broth and tomatoes: Stir in chicken broth and diced tomatoes. Bring to a boil.
- Cook ravioli: Add ravioli to the pot. Cook until tender, about 4-5 minutes.
- Blend and add spinach: Use an immersion blender to blend the soup until smooth. Stir in spinach until heated through.
- Season and serve: Season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- Common mistake and fix: Don't overcook the ravioli. It can become mushy and fall apart. Cook until just tender.
- Tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Tip: Add a pinch of red pepper flakes for a little heat.
- Tip: Garnish with fresh basil for extra flavor.
Storing & Reheating Easy Ravioli Soup Recipe with Spinach and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This soup can be made ahead and reheated on the stove over medium heat.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Microwave: Reheat in the microwave until warmed through, about 2-3 minutes.
Recipe Notes
- Chef tip: For a thicker soup, blend a portion of the ravioli with the soup before adding the rest of the ravioli.
- Best substitution: You can substitute the ravioli for tortellini or another filled pasta.
- Make-ahead: This soup can be made ahead and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Want to level up this recipe?
Large soup pot — A large pot is essential for cooking this soup. It ensures even cooking and prevents boiling over. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 4 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 bag (10 oz) frozen spinach, thawed and drained
- 1 package (25 oz) refrigerated cheese ravioli
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Seasonings
- Garlic
- Onion
- Tomatoes
- Spinach
- Parmesan cheese
- Salt
- Pepper
Optional Toppings
- Fresh basil
- Red pepper flakes
- Additional Parmesan cheese
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add broth and tomatoes: Stir in chicken broth and diced tomatoes. Bring to a boil.
- Cook ravioli: Add ravioli to the pot. Cook until tender, about 4-5 minutes.
- Blend and add spinach: Use an immersion blender to blend the soup until smooth. Stir in spinach until heated through.
- Season and serve: Season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.
Notes
- Chef tip: For a thicker soup, blend a portion of the ravioli with the soup before adding the rest of the ravioli.
- Best substitution: You can substitute the ravioli for tortellini or another filled pasta.
- Make-ahead: This soup can be made ahead and reheated on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
- Microwave reheat: Reheat in the microwave until warmed through, about 2-3 minutes.
- Make ahead: This soup can be made ahead and reheated on the stove over medium heat.
Nutrition Per Serving
- Calories: 450
- Protein: 20g
- Fat: 16g
- Carbs: 50g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, this soup can be made ahead and reheated on the stove over medium heat.
This could be due to overcooking the ravioli or not blending the soup enough. To fix, cook the ravioli until just tender and blend the soup until smooth.
Yes, this soup can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours.
You can substitute the ravioli for tortellini or another filled pasta.
A Warm Final Note
I can’t wait for you to try Easy Ravioli Soup Recipe with Spinach and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
