Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy ravioli soup is the ultimate comfort food, ready in just 20 minutes. After making this many times, I discovered the trick to perfect, creamy soup every time. If you love recipes like this, you’ll also enjoy Easy Honey Mustard BLT Chicken Sliders Recipe and Crispy Loaded Baked Potatoes with Cheddar and Bacon.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Creamy and comforting
- Ready in just 20 minutes
- Better than takeout
- Perfect for busy weeknights
What You'll Need for Easy Ravioli Soup Recipe with Spinach and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 (26 oz) bag frozen cheese ravioli
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Salt and pepper
- Garlic powder (optional)
- Red pepper flakes (optional)
- Optional: Additional Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- chicken broth: You can use vegetable broth for a vegetarian version.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks ravioli in just 2 minutes → See on Amazon
- Immersion Blender — Blends soup right in the pot for a smooth texture → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add broth and water: Pour in chicken broth and water. Bring to a boil.
- Cook ravioli: Add ravioli to the pot. Cook for 5-7 minutes, until ravioli is tender.
- Add spinach and seasonings: Stir in spinach, salt, pepper, garlic powder (if using), and red pepper flakes (if using). Cook until spinach is wilted.
- Blend and serve: Use an immersion blender to blend the soup until smooth (optional). Stir in Parmesan cheese. Serve hot.
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- Common mistake and fix: Don't overcook the ravioli. It can become mushy. Cook until tender, then blend for a smooth soup if desired.
- Tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Tip: Add a can of diced tomatoes for a heartier soup.
Storing & Reheating Easy Ravioli Soup Recipe with Spinach and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can make this soup ahead of time and reheat when ready to serve.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a creamy soup without blending, use heavy cream instead of water.
- Best substitution: You can use frozen cheese tortellini instead of ravioli.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more water or broth. If it's too thin, simmer until it reduces.
Want to level up this recipe?
High-quality ravioli — Makes a big difference in the final dish → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 (26 oz) bag frozen cheese ravioli
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Garlic powder (optional)
- Red pepper flakes (optional)
Optional Toppings
- Additional Parmesan cheese
- Fresh basil leaves
- Crushed red pepper flakes
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add broth and water: Pour in chicken broth and water. Bring to a boil.
- Cook ravioli: Add ravioli to the pot. Cook for 5-7 minutes, until ravioli is tender.
- Add spinach and seasonings: Stir in spinach, salt, pepper, garlic powder (if using), and red pepper flakes (if using). Cook until spinach is wilted.
- Blend and serve: Use an immersion blender to blend the soup until smooth (optional). Stir in Parmesan cheese. Serve hot.
Notes
- Chef tip: For a creamy soup without blending, use heavy cream instead of water.
- Best substitution: You can use frozen cheese tortellini instead of ravioli.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more water or broth. If it's too thin, simmer until it reduces.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can make this soup ahead of time and reheat when ready to serve.
Nutrition Per Serving
- Calories: 400
- Protein: 20g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, you can make this soup ahead of time and reheat when ready to serve.
The soup may have been over-reduced or not enough water was added. Try adding more water or broth and simmering until the soup reaches your desired consistency.
Yes, you can use frozen spinach instead of fresh. Just make sure to thaw and drain it before using.
You can substitute Pecorino Romano cheese for Parmesan.
Yes, you can make this soup in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
A Warm Final Note
I can’t wait for you to try Easy Ravioli Soup Recipe with Spinach and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
