Name: Heavenly Oven Ravioli Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tablespoons tomato paste; 4 cups vegetable or chicken broth; 1 teaspoon Italian seasoning; 1 (20 oz) package cheese ravioli (fresh or frozen); 2 cups spinach or kale (optional); Salt and pepper, to taste; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil or parsley, chopped (for garnish)

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Heavenly Oven Ravioli Soup is a cozy, baked twist on a classic pasta soup. It’s loaded with cheesy ravioli, simmered in a rich tomato broth, then baked in the oven until bubbly and comforting. I love how it combines the warmth of soup with the heartiness of a baked pasta dish—perfect for family dinners or cold nights.

Why You’ll Love This Recipe

I love how this recipe brings together two of my favorites—soup and baked pasta—in one delicious, satisfying dish. It’s simple to assemble, full of comforting flavors, and hearty enough to serve as a main course. Plus, it’s a great way to use store-bought ravioli in a new, exciting way. Heavenly Oven Ravioli Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Crushed tomatoes
Tomato paste
Vegetable or chicken broth
Italian seasoning
Cheese ravioli (fresh or frozen)
Spinach or kale (optional)
Salt and pepper
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh basil or parsley for garnish

Directions

I preheat the oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, I heat olive oil and sauté the onion and garlic until fragrant and soft.
I stir in the tomato paste, crushed tomatoes, and broth, then add Italian seasoning, salt, and pepper. I let it simmer for 10 minutes.
I stir in the ravioli and spinach (if using), then remove from heat.
I top the soup with mozzarella and Parmesan cheese.
I transfer the pot to the oven and bake for 15–20 minutes, until the cheese is bubbly and slightly golden.
I let it cool for a few minutes before serving, garnished with fresh herbs.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I use meat-filled ravioli for a heartier version.
I add a pinch of red pepper flakes for a spicy kick.
I stir in mushrooms or zucchini for extra veggies.
I make it gluten-free with gluten-free ravioli.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it in the microwave or on the stovetop until hot. If it thickens too much, I add a splash of broth. It’s best enjoyed fresh but still tastes great the next day. Heavenly Oven Ravioli Soup

FAQs

Can I use frozen ravioli?

Yes, I add them directly to the soup without thawing. They’ll cook through while baking in the oven.

Do I have to bake the soup?

I can skip the oven step if I want, but baking it adds a delicious cheesy topping and melds the flavors beautifully.

What type of ravioli works best?

I love cheese ravioli for creaminess, but spinach, mushroom, or even butternut squash ravioli all work well.

Can I make this ahead of time?

Yes, I prepare the soup and keep it in the fridge (without the cheese topping). When ready, I top it with cheese and bake.

Is this soup freezer-friendly?

It can be frozen before baking. I thaw it overnight in the fridge and bake until hot and bubbly.

Conclusion

Heavenly Oven Ravioli Soup is comfort food at its best—simple, cheesy, and deeply satisfying. It turns a humble soup into a showstopping meal with just a quick trip to the oven. I love how easy it is to throw together and how much flavor it packs into every spoonful.