Ravioli Soup

Tender pockets of cheese-filled pasta floating in an herby, tomato-spiked broth. Scented with wine and dotted with sweet peas, this soup is incredibly flavorful and undeniably satisfying. And it’s made in one pan in about 20 minutes.

This soup is hearty enough to satisfy hunger pangs, but also delightfully light. Because the ravioli isn’t smothered in a heavy tomato sauce or meat sauce, this soup is equal parts hearty and light. It’s such a fantastic way to enjoy ravioli without feeling stuffed afterwards.

I prefer cheese ravioli for this dish. You can definitely use beef ravioli (or meat ravioli of choice), but I love the way the cheese ravioli partners with the herbal broth, peas, and grated parmesan cheese.

I used vegetable broth but you can use any broth or bouillon you prefer. I chose to keep the soup vegetarian (yes, I know there are folks who hate when I say “vegetarian” when I incorporate cheese; but I know plenty of vegetarians who eat cheese daily and they say it’s OK)!

The ravioli cooks directly in the flavorful broth so it absorbs all the flavor from the very beginning. That also means you have one pan to clean!

5 from 1 review

Ravioli Soup

Robin Miller

Tender pockets of cheese-filled pasta floating in an herby, tomato-spiked broth. Scented with wine and dotted with sweet peas, this soup is incredibly flavorful and undeniably satisfying.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 4

Print Recipe Pin Recipe Leave a Review

Ingredients

 

½x1x2x

• 4 cups vegetable broth, or chicken broth or broth/bouillon of choice
• 4 tablespoons tomato paste
• 1 tablespoon dry sherry or marsala wine, optional
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 10 to 12 ounces fresh or frozen cheese ravioli
• 1/2 cup frozen peas, kept frozen until ready to use
• 2 tablespoons grated parmesan cheese, plus more for serving
• Salt and freshly ground black pepper

Equipment

• ▢
  Stock Pot

Instructions

 

• In a large stock pot, whisk together the broth, tomato paste, sherry or marsala wine (if using), basil, and oregano. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, to keep the liquid at a low boil.
• Add in the ravioli and cook for the recommended time on the package (typically around 5 to 7 minutes).
• Stir in the peas and parmesan cheese and cook for 1 minute. Season to taste with salt and black pepper.
• Ladle the soup into bowls and serve with parmesan cheese on the side.

Calories: 291kcal, Carbohydrates: 39g, Protein: 13g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 40mg, Sodium: 1549mg, Potassium: 227mg, Fiber: 4g, Sugar: 6g, Vitamin A: 915IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 9mg

Did you make this recipe?

Please consider Leaving a star rating and review!