Name: Creamy Tomato Ravioli Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil or butter; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 cup chopped carrots or celery (optional); 1 (28 oz) can crushed tomatoes or tomato puree; 4 cups vegetable or chicken broth; 10–12 oz cheese ravioli (fresh or frozen); 1/2 cup heavy cream or half-and-half; 1 tsp Italian seasoning or a mix of dried basil and oregano; Salt and black pepper, to taste; 1 cup fresh spinach or kale (optional); Grated Parmesan cheese, for serving; Optional: red pepper flakes, fresh basil for garnish

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Creamy Tomato Ravioli Soup is a cozy, satisfying bowl of comfort made with cheesy ravioli simmered in a rich, tomato-based broth. Blended with cream, herbs, and vegetables, this soup is a one-pot wonder that feels both indulgent and easy. I love making this when I want something hearty and flavorful without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it combines the classic taste of tomato soup with the heartiness of stuffed pasta. The ravioli make it a complete meal, and the creamy broth is smooth, slightly tangy, and perfectly seasoned. It’s a crowd-pleaser—easy enough for a weeknight, but cozy and comforting enough for a weekend dinner. I can use store-bought ravioli to make it even quicker, which is a huge bonus on busy days. Creamy Tomato Ravioli Soup

Ingredients

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

Olive oil or butter
Onion (chopped)
Garlic (minced)
Carrots or celery (optional, for extra flavor)
Crushed tomatoes or tomato puree
Vegetable or chicken broth
Cheese ravioli (fresh or frozen)
Heavy cream or half-and-half
Italian seasoning or dried basil/oregano
Salt and pepper
Fresh spinach or kale (optional, stirred in at the end)
Parmesan cheese (for serving)
Optional: red pepper flakes for heat, fresh basil for garnish

Directions

I heat oil in a large pot over medium heat, then sauté the chopped onion (and carrots/celery if using) until softened.
I stir in the garlic and cook for another 30 seconds until fragrant.
I add the crushed tomatoes, broth, and seasonings, stirring well to combine.
I bring the mixture to a simmer and let it cook for about 10–15 minutes to develop flavor.
I carefully stir in the ravioli and cook according to the package instructions (usually about 4–6 minutes for fresh, longer if frozen).
Once the ravioli are tender, I reduce the heat and stir in the cream.
If using spinach or kale, I stir it in now and let it wilt for a couple of minutes.
I taste and adjust the seasoning, then serve hot with grated Parmesan and fresh basil if I have it on hand.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in around 35 minutes total.

Variations

I swap cheese ravioli for meat-filled or spinach-ricotta ravioli depending on what I have.
I use tortellini instead of ravioli for a fun twist.
For extra protein, I add cooked sausage or shredded rotisserie chicken before simmering.
I stir in a spoonful of pesto at the end for added richness and herb flavor.
I sometimes blend part of the soup before adding ravioli to make it ultra creamy.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The ravioli may soak up some broth, so I often add a splash of water or broth when reheating. I warm it gently on the stovetop or in the microwave in short intervals, stirring between each to avoid overcooking the pasta. I don’t recommend freezing the soup with ravioli already in it, as the pasta can become mushy—if I plan to freeze it, I do so before adding the ravioli. Creamy Tomato Ravioli Soup

FAQs

Can I use frozen ravioli?

Yes, I often use frozen ravioli straight from the freezer. I just adjust the cooking time and simmer until the pasta is fully cooked and tender.

Can I make this soup vegetarian?

Absolutely. I use vegetable broth and cheese-filled ravioli to keep it fully vegetarian. It still turns out rich and flavorful.

What kind of tomatoes should I use?

I usually use canned crushed tomatoes or tomato puree for a smooth texture. If I want a little chunkiness, I use diced tomatoes.

Can I make it dairy-free?

Yes. I use a dairy-free ravioli and swap the cream for a plant-based alternative like oat or coconut cream. It still tastes delicious.

How do I prevent the ravioli from overcooking?

I add the ravioli near the end and keep an eye on them. Once they float and are tender, I reduce the heat or remove the pot from the stove to stop the cooking.

Conclusion

Creamy Tomato Ravioli Soup is a warm, comforting bowl that’s rich, filling, and full of flavor. I love how easy it is to make and how satisfying it feels without needing a long ingredient list or tons of prep. Whether I’m feeding my family or just making something cozy for myself, this soup is always a favorite.