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 creamy soup without heavy cream. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Herb White Bean Dip and Easy Zuppa Toscana Casserole.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Creamy without heavy cream
- Better than takeout
- Ready in 20 minutes
- 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.
- 1 bag frozen cheese ravioli
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: Additional Parmesan cheese
- Optional: Red pepper flakes
- Optional: Fresh basil, chopped
đź“ť Ingredient Notes
- frozen cheese ravioli: You can also use spinach or meat-filled ravioli.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks ravioli perfectly in minutes. → See on Amazon
- Immersion Blender — Smooths the soup to creamy perfection. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until fragrant.
- Add broth and ravioli: Add chicken broth and frozen ravioli. Bring to a boil, then reduce heat and simmer until ravioli is tender.
- Blend and add spinach: Use an immersion blender to partially blend the soup. Add fresh spinach and cook until wilted.
- Stir in Parmesan: Stir in grated Parmesan cheese until melted and creamy. Season with salt, pepper, and Italian seasoning.
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- : For a lighter soup, use vegetable broth instead of chicken.
- Common mistake and fix: Don't overcook the ravioli or they'll become mushy. Keep an eye on them and remove from heat once tender.
- : For a spicy kick, add red pepper flakes to your bowl.
- : Make it a meal by adding cooked chicken or Italian sausage.
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 up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth and skip the Parmesan cheese.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: This soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more broth or water.
Want to level up this recipe?
Good quality chicken broth — Makes a big difference in the final flavor. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 1 bag frozen cheese ravioli
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Optional Toppings
- Additional Parmesan cheese
- Red pepper flakes
- Fresh basil, chopped
Instructions
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until fragrant.
- Add broth and ravioli: Add chicken broth and frozen ravioli. Bring to a boil, then reduce heat and simmer until ravioli is tender.
- Blend and add spinach: Use an immersion blender to partially blend the soup. Add fresh spinach and cook until wilted.
- Stir in Parmesan: Stir in grated Parmesan cheese until melted and creamy. Season with salt, pepper, and Italian seasoning.
Notes
- Chef tip: For a vegetarian version, use vegetable broth and skip the Parmesan cheese.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: This soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway.
- Make ahead: You can make this soup up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Nutrition Per Serving
- Calories: 300
- Protein: 15g
- Fat: 9g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 35mg
- Sat. Fat: 5g
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 up to 2 days ahead. Store in the fridge and reheat when ready to serve.
If your soup is too watery, simmer it uncovered until it thickens. You can also thicken it with a cornstarch slurry.
Yes, cook the ravioli separately, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours.
This Ravioli Soup is healthier than takeout thanks to the use of low-sodium broth and plenty of spinach. One serving has about 300 calories.
Yes, cook the ravioli separately, then combine all ingredients in the Instant Pot. Pressure cook on high for 5 minutes, then quick release.
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!
