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Ravioli Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Calories: 285.5kcal


  • 1 Tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 1 large or 2 small zucchini, sliced into half moons
  • 6 cups vegetable broth or chicken broth
  • 1 can 14oz. diced tomatoes (with Italian spices or regular)
  • 1 teaspoon dried basil or fresh
  • 1 teaspoon red pepper flakes more or less to taste
  • ½ teaspoon oregano
  • 1 package of fresh cheese ravioli approx. 9-10 oz. (or flavor of you choice- I used butternut squash ravioli)
  • 2 cups fresh spinach
  • salt and pepper to taste
  • grated Parmesan cheese for topping optional


  • In a large pot, heat olive oil over medium heat. Add onions, carrots and zucchini and cook until onions become slightly translucent (approx. 5 min.).
  • Add vegetable broth, diced tomatoes, basil, red pepper flakes , and oregano. Bring to a boil. Add ravioli and cook according to package directions (different types of ravioli will have a different cook times). Salt and pepper to taste.
  • When ravioli is cooked, turn off heat and add spinach until it begins to wilt. Serve in individual bowls and sprinkle with Parmesan cheese (optional)


Serving: 1serving | Calories: 285.5kcal | Carbohydrates: 43.2g | Protein: 9.5g | Fat: 9.7g | Saturated Fat: 4.3g | Cholesterol: 25mg | Sodium: 454.6mg | Fiber: 9.7g | Sugar: 15.4g