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Creamy Tomato Ravioli Soup

A quick, creamy, and comforting tomato ravioli soup ready in 30 minutes, perfect for busy weeknights and family-approved.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 3 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional) For a little kick
For the Soup Finish
  • 1 package frozen cheese ravioli (about 9–12 ounces)
  • 1/2 cup heavy cream or half-and-half Use half-and-half to lighten it up
  • 1/3 cup grated Parmesan cheese Plus extra for serving
  • 2 cups baby spinach or kale, roughly chopped
  • to taste Salt and black pepper
  • for garnish Fresh basil leaves or chopped parsley
  • for serving Crusty bread or garlic toast

Method
 

Preparation
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onion and cook until softened, about 4–5 minutes, stirring occasionally.
  3. Add the garlic and cook 30–45 seconds until fragrant, stirring to prevent burning.
  4. Pour in the crushed tomatoes and broth, stir in the Italian seasoning and red pepper flakes (if using), and bring the soup to a gentle simmer.
Cooking
  1. Let the soup simmer for 8–10 minutes to let the flavors marry.
  2. Add the frozen cheese ravioli straight into the simmering soup and cook according to package directions (usually 5–7 minutes) until the ravioli float and are tender.
  3. Reduce the heat to low and stir in the heavy cream (or half-and-half) and grated Parmesan.
  4. Taste and season with salt and pepper; add a splash of red wine vinegar for tang, if desired.
  5. Fold in the baby spinach and cook for 1–2 minutes until wilted.
  6. Ladle into bowls, top with torn basil and extra Parmesan, and serve with crusty bread.

Notes

For a lighter soup, swap half the cream for extra broth. For a meatier version, sauté 8 ounces of Italian sausage before the onion.