Creamy Tomato Ravioli Soup with Spinach
This creamy ravioli soup is rich, cozy and full of flavour, with tender cheese ravioli, tomatoes, spinach and herbs in a silky Parmesan cream broth. It looks impressive but comes together in about 30 minutes, making it an easy dinner for a cool evening.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Cheese grater
- Soup ladle
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion small and finely diced
- 1 carrot medium and finely diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 can diced tomatoes, with juices 14 oz/398 mL
- 4 cups chicken broth or vegetable broth
- 1 pkg ravioli 20 oz/567 g refrigerated cheese ravioli
- 2 cups baby spinach roughly chopped
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil plus extra for serving
Instructions
Cook the vegetables.
- Heat the olive oil in a large soup pot over medium heat. Add the onion and carrot and cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic and seasonings.
- Stir in the garlic, Italian seasoning, basil, red pepper flakes, salt and black pepper. Cook for about 30 seconds, just until fragrant.
Build the tomato broth.
- Add the tomato paste and cook for 1 minute. Stir in the diced tomatoes and broth. Bring to a gentle boil, then reduce the heat and simmer for about 8 minutes.
Cook the ravioli.
- Add the cheese ravioli directly to the soup. Simmer according to the package directions, usually about 4–6 minutes, until the ravioli are tender. Keep the soup at a gentle simmer so the ravioli don't break apart.
Make it creamy.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese and spinach. Cook for another 2–3 minutes, until the spinach wilts and the Parmesan melts into the broth. Do not let the soup boil once the cream is added.
Finish and serve.
- Stir in the fresh parsley and basil. Taste and adjust the salt and pepper. Ladle into bowls and finish with extra Parmesan, fresh herbs and plenty of freshly cracked black pepper.
Make It Extra Delicious
- For an even richer flavour, add ½ cup dry white wine after cooking the garlic and let it simmer for 2 minutes before adding the tomatoes and broth.
- A squeeze of fresh lemon juice at the very end is also surprisingly good—it brightens the creamy tomato broth without making it taste lemony.
For the best creamy ravioli soup, add the cheese ravioli near the end and simmer only until tender. This keeps the ravioli from breaking apart and helps the creamy tomato broth stay smooth, rich and full of flavour.
Notes
- Use refrigerated cheese ravioli for the best texture. It cooks quickly and works especially well in this creamy ravioli soup without becoming too heavy.
- Do not overcook the ravioli. Add it near the end and simmer only until tender. Overcooked ravioli can split and make the soup thicker than intended.
- Freshly grated Parmesan works best. It melts smoothly into the creamy tomato ravioli soup and gives the broth a richer, more savoury flavour.
- Add the spinach at the end. Baby spinach only needs a couple of minutes to wilt, so adding it last keeps the colour fresh and the texture tender.
- Keep the heat low after adding the cream. A gentle heat helps the creamy tomato broth stay smooth and prevents it from separating.
- The soup will thicken as it sits. Ravioli absorbs some of the broth, especially in leftovers. Add a splash of chicken or vegetable broth when reheating.
- Taste before adding extra salt. Broth, Parmesan and packaged ravioli can all be salty, so it is better to adjust the seasoning at the end.
- For more tomato flavour, cook the tomato paste briefly. Letting it cook for about a minute before adding the broth gives this easy ravioli soup a deeper, richer base.
- Fresh basil makes a difference. Stir some into the soup and save a little for serving. It adds a fresh finish that balances the creamy broth nicely.
- For a heartier version, add Italian sausage or cooked chicken. Both turn this creamy cheese ravioli soup into an even more filling one-pot dinner.
- Serve it right away for the best consistency. This soup is at its creamiest when the ravioli are freshly cooked and the broth is still silky.
- Crusty bread is a great side. It is perfect for soaking up the creamy Parmesan tomato broth and makes this easy soup feel like a complete dinner.
Nutrition
Serving: 1servingCalories: 241kcalCarbohydrates: 7gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 54mgSodium: 980mgPotassium: 259mgFiber: 1gSugar: 4gVitamin A: 3400IUVitamin C: 7mgCalcium: 162mgIron: 1mg
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