Ravioli soup
This ravioli soup is very simple and quick to make, making it the perfect mid‑week dinner. It’s one of those brilliant, comforting meals that feels special but takes hardly any effort to pull together. Using ready‑made cheese and spinach ravioli means you get all the flavour of a hearty pasta dish with none of the fuss — just drop them straight into a rich, savoury broth and let them gently simmer until soft and pillowy. Paired with vegetables, herbs and a touch of creaminess, this soup is warming, wholesome and ideal for busy evenings or easy weekend lunches.
Serve it with a sprinkle of cheese and some crusty bread, and you’ve got a cosy, crowd‑pleasing bowl everyone will love
What goes well alongside this soup?
All you need is some grated parmesan cheese sprinkled on top with some warm buttered French baguette to mop up the sauce at the end.
Ravioli soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- salt and pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- 4 tbsp tomato puree
- 1 tbsp dry sherry
- 400 ml chicken stock
- ready made cheese and spinach ravioli
- parmesan or mature cheese, grated on top
Instructions
- Heat the olive oil in a large saucepan over a low heat. Stir in the onion and garlic with the salt and pepper. Cook until the onions are soft, but not burnt.
- Stir in the basil, oregano and tomato puree and cook for a few mins. Add the dry sherry and stock and stir. Bring the mixture to a boil and simmer for 10mins.
- Pour the mixture into a blender and blitz until smooth. Return to the pan, add the ravioli and cook for another 5-8mins until the fresh pasta has cooked.
- Serve immediately with a warm crusty baguette.