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Ravioli Soup with Tomato and Herbs

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Ravioli Soup with Tomato and Herbs is a cozy, one-pot meal featuring cheese or meat-filled ravioli simmered in a savory tomato broth with aromatic herbs and vegetables. Perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 package (9–10 ounces) fresh or frozen cheese or meat ravioli
  • Salt and black pepper to taste
  • 2 cups fresh spinach (optional)
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté for 5–6 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in dried basil, oregano, and red pepper flakes. Cook for 30 seconds to bloom the spices.
  4. Add diced tomatoes and broth. Bring to a boil.
  5. Reduce heat to a simmer and cook for 10 minutes to blend flavors.
  6. Add ravioli to the pot and cook according to package instructions, usually 4–6 minutes, until tender.
  7. Stir in spinach during the last 2 minutes of cooking until wilted, if using.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot.

Notes

  • Use mini ravioli for easier spooning and faster cooking.
  • For a richer broth, add a splash of cream or a spoonful of tomato paste.
  • Leftovers can be stored in the fridge for up to 3 days, but pasta may soften slightly.

Nutrition

Find it online: https://tastyera.com/ravioli-soup-with-tomato-and-herbs/