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!
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!
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!
Ravoili Soup Ingredients
- yellow onion
- carrots
- garlic
- broth (vegetable for vegetarian or try it with chicken broth)
- canned crushed tomatoes (fire roasted or regular)
- avocado oil or olive oil
- refrigerated mini cheese ravioli
- heavy cream (optional but tasty!)
- fresh chopped spinach
To season the soup we’re going super simple by using some salt, pepper, and Italian seasoning blend. You can use your favorite or simply DIY it with spices on hand.
Optional toppings include crushed red pepper flakes, grated parmesan cheese, and fresh chopped basil – yum!
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!
Can’t find mini ravioli? No problem! Tortellini makes an excellent swap! They’re both gloriously interchangeable.
One-Pot Vegetarian Ravioli Soup
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 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
- freshly grated Parmesan cheese
- crushed red pepper flakes
- fresh chopped basil
Instructions
- 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.
- Heat 1 TBSP oil in a dutch oven or large pot over medium-high heat.
- Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
- 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.
- 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.
- Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
- Stir in heavy cream.
- 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!
Notes
Nutrition
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!
Side Dishes for Ravioli Soup
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.
Hellooooo delicious!
Questions & Reviews
Absolutely delicious………..very easy to make………..will be making it again……..company loved it……..thanks
Yay! So super happy to hear it!
Delicious and so easy to make!
I’m glad you enjoyed the recipe! Thanks Kelly!
This was simple and delicious! I could eat this meal every day for a week!
Ahh yay! Thank you Holly!
I just came upon this recipe and will be making it for an upcoming party this weekend. After reading the directions, I’m confused as what it means 9-10 oz mini raviolis. Is that 9 packages? Or just 9 single ones?
Hi Debra! It indicates a 9 oz (ounce) or 10 ounce package of mini raviolis.
This soup is delicious! My third time making …. my family just loves it!
DAY = MADE!! I’m so happy y’all love the recipe!
This was wonderful! So flavorful yet healthy overall (minus my excessively large serving of tortellini). I added extra carrots, celery, a Parmesan rind, and 1/2lb of mild Italian sausage. I’ll definitely make again!
Yay!! Thanks Bree!
This soup is SO good! Even my 4 year old who tells me that she hates soup ate a whole bowl and asked for more! This will definitely be going into our regular recipe rotation!
Ahhh yay! I’m so happy it was even a winner with your soup-skeptic! Thanks Brittany 😃
THIS RECIPE WAS OUTSTANDING PAT
Thank you Pat!
Everyone loved it! From my husband ,21 year old , 12 ,9,7 and 1 year old
Fantastic news! Thank you Michelle 😃
What a beautiful soup! Easy to make, especially when using the Buitoni pasta! This was healthy, colorfull and delicious! Thank you Peas and Crayons!
So glad you enjoyed the recipe! Thanks Julie!
We had this last night and loved it. It will be one of our goto meals. Thank you for posting it.
Just saw this — I’m so so glad you guys enjoyed the recipe! Your support means the world to me!
Says it had to be ravioli from a mini refrigerator, I only have a regular sized refrigerator.
Can you freeze this soup
Hi Gwen! I suggest freezing the soup base before adding the ravioli and then while you are reheating the soup you can add the ravioli in to cook up fresh in the hot soup! I’ve done this and it turned out great!
Made this for dinner….super easy, and absolutely delicious!!! I had large Italian Sausage Tortellini’s in my refrigerator, so used those – but a smaller stuffed fresh pasta would be easier to eat as a soup (that did not stop us from loving every bite).
I will be making this one over and over and over!😍 *don’t skip the heavy cream, it is a must and life is short😋♥️
Thank you Jamie! Love your disclaimer lol – life is for sure too short to skip the goodies!
I love how ravioli makes this a tasty hearty soup!
The soup was delicious. Add the HEAVY CREAM!!
Yay!!! So glad you enjoyed it Brooklyn – thanks!
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.
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!