Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy Ravioli Soup with Spinach and Parmesan is a comforting, better-than-takeout meal ready in just 20 minutes. After making this many times, I’ve discovered the trick to a creamy, cheesy soup that’s perfect for busy weeknights. The warm, comforting aroma of this soup will fill your home and make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cowboy Potato Casserole for Dinner and Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Better than takeout flavor in just 20 minutes
- Creamy, cheesy, and packed with flavor
- Perfect for busy weeknights and meal prepping
- Customizable with your favorite vegetables and proteins
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
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 bag (10 oz) spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Optional: Fresh basil, chopped
- Optional: Additional grated Parmesan cheese
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- frozen cheese ravioli: You can also use spinach or meat ravioli for a different twist.
- low-sodium chicken broth: Vegetable broth can be used to make this recipe vegetarian.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks ravioli and soup in one pot for easy cleanup. → See on Amazon
- Immersion Blender — Smooths out the soup for a creamy texture without transferring to a blender. → 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: Stir in chicken broth and diced tomatoes. Bring to a boil.
- Cook ravioli: Add frozen ravioli to the pot. Reduce heat to medium-low and let simmer for 8-10 minutes, or until ravioli is cooked through.
- Add spinach and cream: Stir in spinach and heavy cream. Cook until spinach is wilted and cream is heated through.
- Season and serve: Stir in Parmesan cheese, dried basil, oregano, salt, and pepper. Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
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 absorb too much liquid, making the soup watery. Cook until al dente and add more broth if needed.
- Tip: For a lighter version, substitute heavy cream with milk or use half-and-half. You can also use Greek yogurt to thicken the soup.
- Tip: Add your favorite vegetables like zucchini, carrots, or bell peppers for extra nutrition and flavor.
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 for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, or until warmed through. Stir occasionally.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño to the pot.
- Best substitution: Use your favorite cheese in place of Parmesan, such as mozzarella or cheddar.
- Make-ahead: Prepare the soup up to 2 days ahead and store in the fridge. Reheat on the stove or in the microwave before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth or water. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality chef's knife — Makes prep work faster and easier, ensuring even cooking and perfect results. → 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
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 bag (10 oz) spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Seasonings
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Optional Toppings
- Fresh basil, chopped
- Additional grated Parmesan cheese
- Crushed red pepper flakes
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: Stir in chicken broth and diced tomatoes. Bring to a boil.
- Cook ravioli: Add frozen ravioli to the pot. Reduce heat to medium-low and let simmer for 8-10 minutes, or until ravioli is cooked through.
- Add spinach and cream: Stir in spinach and heavy cream. Cook until spinach is wilted and cream is heated through.
- Season and serve: Stir in Parmesan cheese, dried basil, oregano, salt, and pepper. Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño to the pot.
- Best substitution: Use your favorite cheese in place of Parmesan, such as mozzarella or cheddar.
- Make-ahead: Prepare the soup up to 2 days ahead and store in the fridge. Reheat on the stove or in the microwave before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth or water. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until warmed through. Stir occasionally.
- Make ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 22g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1000mg
- Cholesterol: 80mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, you can make this soup ahead of time and reheat it on the stove or in the microwave. It will keep in the fridge for up to 5 days.
Overcooking the ravioli can cause it to absorb too much liquid, making the soup watery. Cook until al dente and add more broth if needed.
Yes, you can freeze individual portions of this soup for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
You can substitute heavy cream with milk or use half-and-half. Greek yogurt can also be used to thicken the soup.
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!
