Easy Ravioli Soup | Comforting Tomato Broth with Cheese & Spinach Ravioli
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. 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.
Serving Suggestions for Ravioli Soup
- Extra parmesan, basil, or chilli flakes to finish the bowl
- Garlic bread or cheesy garlic baguette
- Warm crusty bread or a buttered baguette to mop up the broth
- Simple green salad with a lemony vinaigrette
- Roasted tenderstem broccoli or green beans for freshness
- Tomato & mozzarella salad for a light, Italian‑leaning side
- Parmesan crisps or toasted ciabatta for crunch
- Little garlic roasted new potatoes if you want something heartier
- Caprese‑style platter (tomatoes, basil, mozzarella)
- Sautéed mushrooms with garlic and thyme.
Variations: Ravioli Soup
- Creamy Tomato Ravioli Soup — stir in a splash of double cream or mascarpone after blending for a richer finish.
- Spicy Arrabbiata Ravioli — add chilli flakes, fresh red chilli or a spoon of Calabrian chilli paste.
- Roasted Red Pepper & Tomato — blend in roasted peppers for sweetness and extra depth.
- Spinach & Basil Boost — stir in fresh spinach and extra basil just before serving.
- White Bean Ravioli Soup — blend in cannellini beans with the broth for extra creaminess and protein.
- Vodka Tomato Ravioli (alla Vodka style) — add a splash of vodka before simmering and finish with cream.
- Sun‑Dried Tomato Twist — chop sun‑dried tomatoes and stir them through for intense tomato flavour.
- Mushroom & Herb Ravioli — sauté mushrooms with the onions for an earthier, more robust base.
- Chorizo Tomato Ravioli — fry diced chorizo first, then build the soup in the rendered oil for smoky depth.
- Pesto Ravioli Soup — swirl in basil pesto or red pesto before serving.
- Roasted Garlic Ravioli — blend in roasted garlic for a sweeter, mellow garlic flavour.
- Chunky Style — reserve some sautéed onions or mushrooms and stir them in after blending for texture.
- Coconut Tomato Ravioli — replace some stock with coconut milk for a dairy‑free, lightly sweet variation
Ravioli soup
A cosy, comforting ravioli soup with soft pasta pillows in a rich tomato broth, perfect for easy weeknight dinners.
Equipment
- Large saucepan
- Blender
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.