Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy Ravioli Soup with spinach and Parmesan is a comforting, better-than-takeout meal ready in 30 minutes. After making this many times, I’ve discovered the trick to the creamiest, most flavorful soup. The golden, bubbling broth is cozy and inviting, perfect for busy weeknights. Try it with my Easy Crock Pot Creamy Chicken Parmesan Soup Recipe or Spicy Deer Tenderloin Jalapeño Poppers for a complete meal. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crock Pot Creamy Chicken Parmesan Soup Recipe and Spicy Deer Tenderloin Jalapeño Poppers for Easy Appetizers.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Better than takeout taste
- Ready in 30 minutes
- Creamy, hearty broth
- Packed with flavor
- Perfect for busy weeknights
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.
- 1 lb frozen cheese ravioli
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Garlic
- Onion
- Tomatoes
- Chicken broth
- Parmesan cheese
- Salt and pepper
- Optional: Fresh basil
- Optional: Red pepper flakes
- Optional: Additional Parmesan cheese
📝 Ingredient Notes
- Frozen cheese ravioli: You can also use homemade or fresh ravioli.
🛒 Tools & Equipment I Recommend
- High-quality immersion blender — Smooths the soup and incorporates the spinach perfectly. → See on Amazon
- Heavy-bottomed pot — Ensures even heat distribution and prevents burning. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Add broth and tomatoes: Pour in chicken broth and add diced tomatoes. Bring to a boil.
- Cook ravioli: Add frozen ravioli to the pot. Cook for 8-10 minutes, or until ravioli is tender and floating.
- Add spinach and season: Stir in fresh spinach. Season with salt and pepper. Let the soup simmer for 2-3 minutes, until the spinach has wilted.
- Blend and serve: Use an immersion blender to blend the soup until smooth. Stir in grated Parmesan cheese. Serve hot, with additional toppings if desired.
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. Keep an eye on it and remove it from the heat as soon as it's tender.
- Pro tip: For a smoother soup, blend it until it's completely smooth. For a chunkier soup, blend it only partially.
- Pro tip: Add a pinch of red pepper flakes for a little heat. You can also add some crushed red pepper flakes as a topping.
- Pro tip: Make a big batch and freeze leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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 refrigerator for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated. The flavors will meld together even more as it sits.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through, until warmed through.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: This soup can be made ahead and reheated. The flavors will meld together even more as it sits.
- 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 chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
High-quality wooden spoon — Stirring with a wooden spoon helps distribute heat evenly and prevents scorching. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 1 lb frozen cheese ravioli
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Seasonings
- Garlic
- Onion
- Tomatoes
- Chicken broth
- Parmesan cheese
- Salt and pepper
Optional Toppings
- Fresh basil
- Red pepper flakes
- Additional Parmesan cheese
Instructions
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Add broth and tomatoes: Pour in chicken broth and add diced tomatoes. Bring to a boil.
- Cook ravioli: Add frozen ravioli to the pot. Cook for 8-10 minutes, or until ravioli is tender and floating.
- Add spinach and season: Stir in fresh spinach. Season with salt and pepper. Let the soup simmer for 2-3 minutes, until the spinach has wilted.
- Blend and serve: Use an immersion blender to blend the soup until smooth. Stir in grated Parmesan cheese. Serve hot, with additional toppings if desired.
Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: This soup can be made ahead and reheated. The flavors will meld together even more as it sits.
- 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 chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through, until warmed through.
- Make ahead: This soup can be made ahead and reheated. The flavors will meld together even more as it sits.
Nutrition Per Serving
- Calories: 450
- Protein: 20g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 7g
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. The flavors will meld together even more as it sits.
If the soup is too thin, let it simmer for a few more minutes to reduce. If it's still too thin, you can thicken it with a cornstarch slurry.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can make this soup in the Instant Pot. Cook at high pressure for 5 minutes, with a 10-minute natural release.
Yes, this soup freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
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!
