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–+ servings
recipe image of ravioli chicken broth heavy cream parmesan cheese garlic onion spinach butter salt pepper olive oil thyme basil ground beef sausage mushrooms zucchini arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

One Oven Ravioli Soup

A comforting and easy-to-make ravioli soup that's perfect for busy weeknights. This one-pot meal uses the oven to create a creamy, flavorful soup with tender ravioli.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 16 oz ravioli cheese or spinach
  • 6 cups chicken broth or vegetable broth for meatless version
  • 0.5 cup heavy cream
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 cups fresh spinach
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 cup freshly grated parmesan cheese
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • oven
  • Dutch Oven
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. If you have a heavy Dutch oven, this is its time to shine.
  2. Place your diced onion and minced garlic in the bottom of the Dutch oven with a drizzle of olive oil and a few pats of butter. Let them roast for about 10 minutes until the kitchen starts to smell like a rustic Italian villa.
  3. Next, carefully remove the pot and stir in your chicken broth, thyme, and basil. If you are including sausage or zucchini, add them now. Slide the pot back in for another 15 minutes. The broth needs to be piping hot before the pasta arrives.
  4. Now comes the star of the show. Gently stir in your ravioli. Ensure they are submerged in the liquid. Cover the pot and return it to the oven for about 8 to 10 minutes.
  5. Finally, pull the pot out and stir in the heavy cream and fresh spinach. The residual heat will wilt the spinach into vibrant green ribbons in seconds. Stir in the parmesan cheese until it melts into the broth, creating a creamy one pot ravioli soup that looks like a masterpiece. Season with salt and pepper to taste.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20g

Notes

This recipe is a canvas. I often think recipes are just suggestions, a starting point for your own family's history. Here is how you can tailor this simple ravioli soup recipe to your needs: The Gluten Free Route: To make a gluten free ravioli soup, simply swap the pasta for a high quality gluten free refrigerated brand. Be sure to check your broth labels as well. Dairy Free Adjustments: For a dairy free ravioli soup, use a full fat coconut milk or a cashew cream in place of the heavy cream and skip the parmesan or use a nutritional yeast substitute. Vegetarian Delight: A vegetarian ravioli soup is easily achieved by using vegetable stock and cheese ravioli. Adding mushrooms provides a wonderful umami depth that mimics meat. Slow Cooker Transition: If you prefer to set it and forget it during the day, you can adapt this into a slow cooker ravioli soup. Follow the same ingredient list according to the Easy One Pot Ravioli Soup guidelines, adding the pasta in the last 30 minutes of cooking. Texture Control: If you prefer a thicker stew like consistency, use less broth. If you like a traditional pasta soup, be generous with the liquid.
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