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Creamy Tomato Ravioli Soup

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Creamy Tomato Ravioli Soup is a rich and comforting one-pot meal made with cheese-filled ravioli simmered in a creamy tomato broth. It’s hearty, flavorful, and perfect for quick weeknight dinners or cozy weekends.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion (and carrots/celery if using) and sauté until softened, about 5–7 minutes.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10–15 minutes to build flavor.
  4. Add ravioli and cook according to package instructions (4–6 minutes for fresh, longer for frozen).
  5. Reduce heat and stir in cream.
  6. If using spinach or kale, add now and let wilt for 2–3 minutes.
  7. Adjust seasoning to taste. Serve hot with grated Parmesan and fresh basil if desired.

Notes

  • Use tortellini or other stuffed pasta for variation.
  • Add cooked sausage or shredded chicken for extra protein.
  • Stir in a spoonful of pesto for added richness.
  • Blend part of the soup before adding pasta for extra creaminess.
  • Don’t overcook ravioli—remove from heat as soon as they’re tender.

Nutrition

Find it online: https://recipesbyliza.com/creamy-tomato-ravioli-soup/