Ravioli And Vegetable Soup

When I need something comforting, hearty, and just a little bit cozy, I turn to this Ravioli and Vegetable Soup. It’s one of those feel-good meals that comes together effortlessly and brings big flavor with minimal fuss.

I love how the tender ravioli soak up all the goodness from the savory vegetable broth, while the medley of veggies adds color, texture, and plenty of nutrition.

Whether I’m using fresh or frozen ravioli, this soup is a lifesaver on busy weeknights and a crowd-pleaser whenever friends stop by.

How To Make Ravioli And Vegetable Soup?

Recipe Time

Total: 25 minutes​

Prep: 10 minutes​

Cook: 15 minutes​

Course: Main Course

Cuisine: Italian-American

Yield: 4 servings​

Equipment Needed

• Large saucepan or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Big Oven

Ingredients

• 1 tablespoon extra-virgin olive oil​
• 1 small onion, diced​
• 3 medium carrots, halved lengthwise and sliced​
• 3 stalks celery, sliced​
• 1 teaspoon chopped fresh thyme​
• 2 cups fat-free low-sodium beef or vegetable broth​
• 1 (9-ounce) package small cheese ravioli​
• 1 small bunch escarole or 5 cups spinach, roughly chopped​
• Kosher salt and freshly ground black pepper, to taste​
• 3 tablespoons grated Parmesan cheese​
• 8 slices whole-wheat baguette​

Instructions

1. Sauté The Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and chopped thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.​

2. Add Broth And Ravioli

Pour in the broth along with 3 cups of water, increasing the heat to high. Cover the pot and bring the mixture to a boil. Once boiling, add the ravioli. Reduce the heat to medium and let it simmer until the ravioli are tender, following the package’s cooking time.​

3. Incorporate The Greens

Stir in the chopped escarole or spinach, allowing it to wilt into the soup. Season the soup with salt and freshly ground black pepper to your liking.​

4. Serve

Ladle the soup into bowls, sprinkling each serving with grated Parmesan cheese. Serve alongside slices of whole-wheat baguette for a complete meal.​

Nutrition Facts Of Ravioli And Vegetable Soup

• Calories: Approximately 264​
• Total Fat: 9 g​
• Saturated Fat: 3 g​
• Cholesterol: 28 mg​
• Carbohydrates: 38 g​
• Protein: 11 g​
• Fiber: 8 g​
• Sodium: 763 mg​
• Potassium: 762 mg​

Serving Suggestions Of Ravioli And Vegetable Soup

1. Pair With A Side Salad

A crisp green salad with a light vinaigrette complements the hearty soup, adding freshness and additional nutrients to your meal.​

2. Add A Protein

For a more substantial meal, consider adding grilled chicken or turkey sausage slices to the soup. This enhances the protein content and adds a savory depth.​

Tips And Variations Of Ravioli And Vegetable Soup

1. Use Seasonal Vegetables

Feel free to incorporate other vegetables like zucchini, bell peppers, or green beans, depending on what’s in season or available in your pantry.​

2. Spice It Up

If you enjoy a bit of heat, add a pinch of crushed red pepper flakes during the sautéing step. This will infuse the soup with a gentle warmth.​

3. Make It Creamy

For a creamier texture, stir in a splash of heavy cream or a dollop of ricotta cheese just before serving. This adds richness and a velvety consistency.​

Note

This soup is highly versatile and can be adapted to suit various dietary preferences. For a vegetarian version, ensure the ravioli and broth are meat-free. To make it gluten-free, opt for gluten-free ravioli and bread.​

Conclusion

Ravioli and Vegetable Soup is a delightful dish that brings together the comforting elements of pasta and the wholesome goodness of vegetables.

It’s quick to prepare, customizable, and perfect for any day of the week. Give this recipe a try, and enjoy a bowl of nourishing, homemade soup that’s sure to become a favorite in your household.

Ravioli And Vegetable Soup

Shika

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 264 kcal

Equipment

• Large saucepan or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Big Oven

Ingredients

  

• 1 tablespoon extra-virgin olive oil​
• 1 small onion diced​
• 3 medium carrots halved lengthwise and sliced​
• 3 stalks celery sliced​
• 1 teaspoon chopped fresh thyme​
• 2 cups fat-free low-sodium beef or vegetable broth​
• 1 9-ounce package small cheese ravioli​
• 1 small bunch escarole or 5 cups spinach roughly chopped​
• Kosher salt and freshly ground black pepper to taste​
• 3 tablespoons grated Parmesan cheese​
• 8 slices whole-wheat baguette​

Instructions

 

Sauté The Aromatics

• Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, sliced celery, and chopped thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.​

Add Broth And Ravioli

• Pour in the broth along with 3 cups of water, increasing the heat to high. Cover the pot and bring the mixture to a boil. Once boiling, add the ravioli. Reduce the heat to medium and let it simmer until the ravioli are tender, following the package’s cooking time.​

Incorporate The Greens

• Stir in the chopped escarole or spinach, allowing it to wilt into the soup. Season the soup with salt and freshly ground black pepper to your liking.​

Serve

• Ladle the soup into bowls, sprinkling each serving with grated Parmesan cheese. Serve alongside slices of whole-wheat baguette for a complete meal.​

Notes

This soup is highly versatile and can be adapted to suit various dietary preferences. For a vegetarian version, ensure the ravioli and broth are meat-free. To make it gluten-free, opt for gluten-free ravioli and bread.​

Keyword Ravioli And Vegetable Soup

Shika

Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.