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!

One-Pot Vegetarian Ravioli Soup

Thanks to my pasta-obsessed family, I always have a few packages of refrigerated tortellini and mini ravioli on hand.

Since they’re ready in minutes and easy to make any dish a fancy-yet-fast affair, I’m always on the lookout for new ways to serve them.

So far I’ve built up quite the arsenal!

From my super popular skillet Spinach and Cheese Ravioli to my creamy, comforting Mushroom Ravioli Alfredo… a whole lot of ravioli goodness has graced this kitchen!

In honor of soup weather, my latest ravioli creation pairs this easy cheese stuffed pasta with a piping hot bowl of veggies and broth that’s sure to warm up even the coldest day!

One Pot Ravioli Soup with Spinach and Veggies

This one pot wonder is basically a meal in a bowl, featuring a little bit of everything in one loaded vegetarian soup.

It’s also super customizable if you’d like to add some extras!

For a Tuscan vibe feel free to add some chopped sun-dried tomatoes and tender white beans.

For a cheesy vegetarian lasagna sort of ordeal, add some extra cream to the broth and a dollop of ricotta cheese or melt some mozzarella on top. Yum!

Ravioli Soup

Can’t find mini ravioli? No problem! Tortellini makes an excellent swap! They’re both gloriously interchangeable.

One-Pot Vegetarian Ravioli Soup

This scrumptious soup reheats like a dream so feel free to double the recipe to extra if you’d like leftovers!

One-Pot Vegetarian Ravioli Soup
5 from 4 votes
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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!

Course Soup
Cuisine American, Vegetarian
Keyword Ravioli Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 455 kcal
Author Jenn Laughlin – Peas and Crayons

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 stock or 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

Instructions

  1. 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.

  2. Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.

  3. Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.

  4. 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.

  5. 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.

  6. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.

  7. Stir in heavy cream.

  8. 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!

Recipe 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 Facts
One-Pot Vegetarian Ravioli Soup
Amount Per Serving
Calories 455 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 75mg25%
Sodium 1411mg61%
Potassium 844mg24%
Carbohydrates 52g17%
Fiber 8g33%
Sugar 15g17%
Protein 14g28%
Vitamin A 9586IU192%
Vitamin C 26mg32%
Calcium 141mg14%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Ravioli Soup with Spinach and Parmesan

If you get a chance to try this one-pot vegetarian ravioli soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

More Pasta Night Favorites

When I’m feeling a bit extra, I’ll make a full spread at mealtime and warm up a crusty baguette to serve with my infamous restaurant-style olive oil bread dip as well as a leafy green garden salad with Italian dressing.

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Recipe Rating




Comments

  • BROOKLYN CAMP

    5 stars
    The soup was delicious. Add the HEAVY CREAM!!

    • Yay!!! So glad you enjoyed it Brooklyn – thanks!

  • Bernie

    5 stars
    After looking at the display shot for this dish making the Vegan Lentil Chili – Instant Pot I just had to try it.

    Made this for Meatless Mondays. My version was more of a Less Meat Monday since I bought Rana Prosciutto & Cheese tortellini. An all cheese ravioli or tortellini probably would have been better. I also need to make a big batch of veggie broth from the left overs & trimmings we have instead of using chicken broth.

    This was a huge hit. Another award to the Clean Plate Club! It tastes as good as it looks. Doesn’t look like I can attach a picture of my version but it’s not as fancy as the website photo. Offered Paramazan cheese, fresh ground pepper and sour cream as “toppings”.

    Variosos from recipe were 3/4 cups shredded carrots for the 2-3 diced carrots. Local groccer has a package of thick cut shredded carrots I can use with other dishes and salads. Truth is, I don’t like carrots so the smaller the better and actually carrots are surprisingly hard to saute. I knew there was a reason I don’t like them. This worked great, I have to addmit the carrots added to the flavor.

    I didn’t add cream since I don’t have other recipes planned that would use the left over. Didn’t need it! I did offer sour cream and Parasan Cheese for toppings. I was the only one that used the sour cream… no acounting for taste :/) Sliced green onion would probably been a hit too.

    Somehow I think white cannelli beans may make a worthy addition to this recipe. As is it’s definintedly on the dinner rotation.

    Could this be done in the Instant Pot? I know it wouldn’t be a big time saver but the advantage would be walk away and leave it + the Instant Pot really locks in flavors that otherwise get steamed off. Consistancy is a big winner with the Instant Pot; albeit, with soup timing isn’t super critical.

  • Richard

    5 stars
    Looks great! Can’t wait to try it at home.

    • Dude I am SO EXCITED for you to try this soup! It’s rocking my world right now!

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